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 Gellan Gum Formula for a Firm Brittle Gel

Quick Overview

Some applications require a strong gel structure with:

✓ high firmness
✓ clear appearance
✓ good shape retention
✓ clean cutting properties

Low Acyl Gellan Gum (LA) is commonly selected for these applications because it can form strong gel networks.

Typical applications include:

* jelly products
* firm desserts
* clear gel systems
* laboratory gel media

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Basic Reference Formula

For 100 kg Gel System

| Ingredient | Amount |
| ------------------------ | --------------------------: |
| Water | Balance to 100 kg |
| Sugar / solids | 5–20 kg |
| Low Acyl Gellan Gum (LA) | 200–800 g |
| Calcium salt | Adjust according to formula |
| Acid / flavor | As required |

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Recommended LA Gellan Gum Dosage

Typical range:

0.20–0.80%

Equivalent to:

200–800 g LA gellan gum per 100 kg system

Recommended starting point:

0.40% LA gellan gum

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Why Use LA Gellan Gum for Firm Brittle Gel?

LA gellan gum creates a stronger and more ordered gel structure.

Main characteristics:

High Gel Strength

Suitable for products requiring:

* firmness
* shape retention
* cutting stability

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Transparent Gel Appearance

LA can produce clear gels when formulation conditions are suitable.

This is useful for:

* decorative gels
* jelly products
* transparent desserts

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Mineral Responsive

Calcium ions influence:

* gel strength
* setting behavior
* brittleness

Therefore calcium control is critical.

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Suggested Processing Method

Step 1 — Dry Mixing

Premix:

* LA gellan gum
* sugar

before hydration.

Purpose:

* improve dispersion
* prevent powder lumps

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Step 2 — Hydration

Heat the system to:

85–90°C

Maintain mixing until complete hydration.

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Step 3 — Calcium Addition

Add calcium source after hydration.

Common options:

* calcium lactate
* calcium chloride

Control carefully.

Excess calcium may cause:

* overly brittle texture
* uneven gel formation

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Step 4 — Cooling and Setting

Allow the gel to cool.

Gel properties develop during cooling.

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Recommended Trial Design

Texture adjustment can be achieved by changing LA concentration.

| Trial | LA Gellan Gum | Expected Texture |
| ----- | ------------: | ---------------- |
| A | 0.20% | Soft firm gel |
| B | 0.40% | Medium firm gel |
| C | 0.60% | Strong gel |
| D | 0.80% | Very strong gel |

Evaluate:

* firmness
* brittleness
* transparency
* water release
* cutting performance

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Common Problems & Solutions

Problem 1: Gel Is Too Brittle

Possible causes:

* excessive LA dosage
* excessive calcium
* low solids content

Solutions:

* reduce LA level
* reduce calcium concentration
* adjust formulation balance

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Problem 2: Gel Strength Is Too Low

Possible causes:

* insufficient LA
* poor hydration
* insufficient ionic interaction

Solutions:

* increase LA gradually
* optimize hydration temperature
* adjust calcium level

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Problem 3: Gel Has Poor Transparency

Possible causes:

* undissolved particles
* improper hydration
* excessive ingredients

Solutions:

* improve dispersion
* ensure complete hydration
* optimize formulation

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Practical Starting Formula

For a first firm brittle gel trial:

100 kg gel system

*

400 g Low Acyl Gellan Gum

*

Controlled calcium addition

*

Hydration at 85–90°C

is a reasonable starting point.

The final formula should be optimized according to:

* target firmness
* transparency requirement
* calcium level
* application type
* processing conditions

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