The following formula is provided for reference and product development trials only. Actual formulation should be adjusted according to raw materials, processing conditions, and final product requirements.

A Basic HA Gellan Gum Beverage Formula

Quick Overview

High Acyl Gellan Gum (HA) is widely used in beverage applications where a smooth texture and stable suspension are required.

Compared with low acyl gellan gum, HA gellan gum generally provides:

✓ softer gel structure
✓ smoother mouthfeel
✓ better compatibility with creamy systems

Typical applications include:

* plant-based beverages
* dairy drinks
* protein beverages
* nutritional drinks

The objective is not to create a gel, but to create a stable beverage structure.

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Basic Reference Formula

For 100 kg Beverage

| Ingredient | Amount |
| ------------------------- | -------------------: |
| Water | Balance to 100 kg |
| Sugar / sweetener | 5–10 kg |
| Beverage base | 5–20 kg |
| High Acyl Gellan Gum (HA) | 30–80 g |
| Minerals / salts | According to formula |
| Flavor | As required |

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Recommended HA Gellan Gum Dosage

Typical range:

0.03–0.08%

Equivalent to:

30–80 g HA gellan gum per 100 kg beverage

Recommended starting point:

0.05%

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Why Choose HA Gellan Gum?

Many beverage systems require stability without a heavy texture.

HA gellan gum can help provide:

Suspension Stability

Helps maintain:

* fine particles
* protein particles
* plant-based ingredients

in a more uniform distribution.

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Improved Mouthfeel

HA creates a softer texture compared with LA.

This can improve:

* creaminess
* smoothness
* drinking experience

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Reduced Separation

HA can support stability during:

* storage
* transportation
* temperature changes

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Suggested Processing Method

Step 1 — Dry Mixing

Premix:

* HA gellan gum
* sugar
* other dry ingredients

Purpose:

* improve dispersion
* reduce powder clumping

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Step 2 — Hydration

Add into water under agitation.

Recommended temperature:

85–90°C

Allow sufficient hydration time.

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Step 3 — Add Beverage Components

Add:

* milk or plant base
* protein ingredients
* flavors
* minerals

according to the product design.

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Step 4 — Homogenization

Homogenization can improve:

* particle distribution
* mouthfeel
* storage stability

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Example Application Targets

Plant-Based Milk

HA gellan gum can help improve:

* body
* smoothness
* suspension

Typical dosage:

0.03–0.06%

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Protein Beverage

HA can support:

* protein dispersion
* mouthfeel improvement

Typical dosage:

0.04–0.08%

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Dairy Beverage

HA may help reduce:

* sedimentation
* texture inconsistency

Typical dosage:

0.03–0.06%

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Recommended Trial Design

For a new HA beverage system:

| Trial | HA Gellan Gum |
| ----- | ------------: |
| A | 0.03% |
| B | 0.05% |
| C | 0.06% |
| D | 0.08% |

Evaluate:

* viscosity
* suspension
* mouthfeel
* separation
* shelf stability

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Common Problems & Solutions

Problem 1: Beverage Feels Too Thick

Possible causes:

* excessive dosage
* high solids content
* strong interaction with minerals

Solution:

Reduce HA level gradually.

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Problem 2: Suspension Is Not Stable

Possible causes:

* insufficient dosage
* poor hydration
* unsuitable particle size

Solutions:

* optimize hydration
* adjust dosage
* review processing conditions

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Problem 3: Different Products Need Different Dosages

This is normal.

HA performance depends on:

* pH
* calcium level
* protein content
* total solids
* processing method

The same HA gellan gum cannot be expected to behave identically in every beverage.

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Practical Starting Formula

For a first HA beverage trial:

100 kg beverage

*

50 g High Acyl Gellan Gum

*

Hydration at 85–90°C

is a reasonable starting point.

The final formula should be optimized according to:

* beverage type
* texture target
* ingredient system
* processing conditions
* shelf-life requirements

This formula is intended for product development trials only. Commercial production should always be validated with actual ingredients and processing conditions.