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.
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 |
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%
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.
Improved Mouthfeel
HA creates a softer texture compared with LA.
This can improve:
- creaminess
- smoothness
- drinking experience
Reduced Separation
HA can support stability during:
- storage
- transportation
- temperature changes
Suggested Processing Method
Step 1 — Dry Mixing
Premix:
- HA gellan gum
- sugar
- other dry ingredients
Purpose:
- improve dispersion
- reduce powder clumping
Step 2 — Hydration
Add into water under agitation.
Recommended temperature:
85–90°C
Allow sufficient hydration time.
Step 3 — Add Beverage Components
Add:
- milk or plant base
- protein ingredients
- flavors
- minerals
according to the product design.
Step 4 — Homogenization
Homogenization can improve:
- particle distribution
- mouthfeel
- storage stability
Example Application Targets
Plant-Based Milk
HA gellan gum can help improve:
- body
- smoothness
- suspension
Typical dosage:
0.03–0.06%
Protein Beverage
HA can support:
- protein dispersion
- mouthfeel improvement
Typical dosage:
0.04–0.08%
Dairy Beverage
HA may help reduce:
- sedimentation
- texture inconsistency
Typical dosage:
0.03–0.06%
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
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.
Problem 2: Suspension Is Not Stable
Possible causes:
- insufficient dosage
- poor hydration
- unsuitable particle size
Solutions:
- optimize hydration
- adjust dosage
- review processing conditions
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.
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.