Ticagel® Gellan DP NGMO is a NGMO Project Verified high acyl gellan for elastic fluid gels in applications containing dairy protein. At low usage levels (0.02-0.03%) it stabilizes dairy beverages by suspending particulates and preventing separation.
UHT protein beverages
Typical usage Level
0.02% to 0.03%
For complete hydration, heat to 180°F or higher