Application Profile
TamaGum™ for Protein Bars & Functional Snacks
High-protein bars tend to harden and turn chalky over extended storage due to protein cross-linking. TamaGum™ controls moisture migration and maintains chewiness.
Suggested TamaGum™ Grades:TamaGum™-PG SeriesTamaGum™-PolyAct
Formulation Guidance on Ingredient Replacement:TamaGum™ may help reduce or replace Glycerin, Isomalto-oligosaccharides, or synthetic binders in protein bar doughs, subject to application trials.
Technical Capabilities
Functional Performance in Protein Bars & Confectionery
01
Anti-Hardening Action
Binds free moisture to keep protein bars soft over 12+ months.
02
Water Activity (aw) Control
Reduces free water to inhibit microbial growth.
03
Binding & Cohesion
Replaces sugar syrups in reduced-sugar protein snacks.
04
Pliable Texture
Provides smooth, non-stick bite without artificial polyols.
Official Technical Resource1 Formulations Available
Download Protein Bars & Confectionery Recipe & Technical Spec Sheets
Access complete laboratory formulations, processing flowcharts, recommended dosage levels, and functional performance profiles for Protein Bars & Confectionery.