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.