Application Profile
TamaGum™ for Dairy & Plant-Based Beverages
Oat, almond, soy, and dairy beverages demand subtle mouthfeel enhancement and robust particle suspension without creating undesirable thickness.
Suggested TamaGum™ Grades:TamaGum™-LVTamaGum™-HS
Formulation Guidance on Ingredient Replacement:TamaGum™ may help reduce or replace Carrageenan, Gellan Gum, or CMC in plant-based milks and RTD drinks, subject to application trials.
Technical Capabilities
Functional Performance in Dairy & Plant-Based Beverages
01
Insoluble Particle Suspension
Keeps cocoa, insoluble minerals, and fiber suspended.
02
Low Viscosity Contribution
TamaGum™-LV adds body without slimy thickness.
03
UHT & HTST Resistant
Withstands ultra-high temperature processing.
04
Clean Flavor Release
Neutral taste profile that preserves natural beverage notes.
Official Technical Resource9 Formulations Available
Download Dairy & Plant-Based Beverages Recipe & Technical Spec Sheets
Access complete laboratory formulations, processing flowcharts, recommended dosage levels, and functional performance profiles for Dairy & Plant-Based Beverages.