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
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 |
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
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
Transparent Gel Appearance
LA can produce clear gels when formulation conditions are suitable.
This is useful for:
- decorative gels
- jelly products
- transparent desserts
Mineral Responsive
Calcium ions influence:
- gel strength
- setting behavior
- brittleness
Therefore calcium control is critical.
Suggested Processing Method
Step 1 — Dry Mixing
Premix:
- LA gellan gum
- sugar
before hydration.
Purpose:
- improve dispersion
- prevent powder lumps
Step 2 — Hydration
Heat the system to:
85–90°C
Maintain mixing until complete hydration.
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
Step 4 — Cooling and Setting
Allow the gel to cool.
Gel properties develop during cooling.
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
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
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
Problem 3: Gel Has Poor Transparency
Possible causes:
- undissolved particles
- improper hydration
- excessive ingredients
Solutions:
- improve dispersion
- ensure complete hydration
- optimize formulation
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.