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 Heat-Reversible Gel
Quick Overview
Heat-responsive gel systems are widely studied in:
- food texture design
- dessert applications
- hydrogel research
- functional materials
Gellan gum is known for forming stable gel networks.
However, by controlling:
✓ gellan gum type
✓ concentration
✓ calcium level
✓ heating conditions
developers can investigate gel systems with different thermal behaviors.
The goal of this formula is to create a softer gel structure that can partially break down under heating and reform after cooling.
Basic Reference Formula
For 100 kg Gel System
| Ingredient | Amount |
|---|---|
| Water | Balance to 100 kg |
| High Acyl Gellan Gum (HA) | 100–300 g |
| Low Acyl Gellan Gum (LA) | 50–150 g |
| Calcium Lactate | 10–30 g |
| Sugar / solids | 5–15 kg |
Recommended Starting Ratio
A practical starting trial:
HA Gellan Gum: 0.10–0.30%
*
LA Gellan Gum: 0.05–0.15%
*
Calcium Lactate: 0.01–0.03%
Example:
For 100 kg system:
- HA gellan gum: 200 g
- LA gellan gum: 50 g
- Calcium lactate: 20 g
Why Combine HA and LA?
High Acyl Gellan Gum (HA)
Provides:
✓ softer texture
✓ elastic structure
✓ flexible gel network
Low Acyl Gellan Gum (LA)
Provides:
✓ stronger network
✓ improved structure retention
✓ mineral-responsive gel formation
The combination can help balance:
- softness
- strength
- thermal response
Suggested Processing Method
Step 1 — Dry Mixing
Premix:
- HA gellan gum
- LA gellan gum
- sugar
This improves dispersion.
Step 2 — Hydration
Add into water under agitation.
Recommended temperature:
85–90°C
Allow complete hydration.
Step 3 — Calcium Addition
Add calcium lactate after hydration.
Calcium level should be carefully controlled.
Too much calcium may produce:
- hard gel
- brittle texture
Step 4 — Cooling and Testing
Allow gel formation.
Evaluate:
- heating response
- cooling recovery
- texture change
Recommended Trial Design
Thermal behavior should be tested by adjusting ratios.
| Trial | HA | LA | Calcium Lactate |
|---|---|---|---|
| A | 0.20% | 0.05% | 0.01% |
| B | 0.20% | 0.10% | 0.02% |
| C | 0.30% | 0.10% | 0.03% |
| D | 0.30% | 0.15% | 0.03% |
Evaluate:
- gel strength
- melting temperature
- recovery after cooling
- texture change
Common Problems & Solutions
Problem 1: Gel Is Too Stable During Heating
Possible causes:
- excessive LA
- high calcium level
- strong gel network
Solutions:
- increase HA proportion
- reduce calcium
- reduce total gellan gum level
Problem 2: Gel Does Not Recover After Heating
Possible causes:
- damaged gel structure
- unsuitable ratio
- excessive heating
Solutions:
- optimize HA/LA ratio
- reduce thermal treatment intensity
Problem 3: Gel Becomes Too Soft
Possible causes:
- insufficient LA
- insufficient ionic interaction
Solutions:
- increase LA slightly
- optimize calcium level
Practical Starting Formula
For a first heat-responsive gel trial:
100 kg gel system
*
200 g HA gellan gum
*
50 g LA gellan gum
*
20 g calcium lactate
*
Hydration at 85–90°C
is a reasonable starting point.
The final system should be optimized according to:
- target melting behavior
- texture requirement
- heating conditions
- application purpose
This formula is intended for research and product development trials only. Actual performance must be verified through laboratory testing.