Application Profile
TamaGum™ for Gummies, Jellies & Fruit Spreads
High-Brix jams, jellies, and sugar-free confectionery require gelling agents that form clear, elastic gel networks resilient to acid cooking.
Suggested TamaGum™ Grades:TamaGum™-HSTamaGum™-LVTamaGum™-PolyAct
Formulation Guidance on Ingredient Replacement:TamaGum™ may help reduce or replace Pectin, Gelatin, or Carrageenan in jellies and fruit spreads, subject to application trials.
Technical Capabilities
Functional Performance in Gummies, Jellies & Fruit Spreads
01
Elastic Gel Formation
Forms clear, resilient gel structures with pleasant bite.
02
Sugar-Free Performance
TamaGum™-PolyAct enables gelation in low-sugar and sugar-free systems.
03
Syneresis Control
Locks in water to prevent weeping during storage.
04
High Clarity
Produces brilliant, transparent confectionery gels.
Official Technical Resource5 Formulations Available
Download Gummies, Jellies & Fruit Spreads Recipe & Technical Spec Sheets
Access complete laboratory formulations, processing flowcharts, recommended dosage levels, and functional performance profiles for Gummies, Jellies & Fruit Spreads.