Ticagel® Gellan HSNGMO is a NGMO Project Verified high acyl gellan that forms elastic fluid gels in plant-based protein beverages like soy and almond milk. At low usage levels (0.02-0.03%), it stabilizes 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