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.

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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 |

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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

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Why Combine HA and LA?

High Acyl Gellan Gum (HA)

Provides:

✓ softer texture
✓ elastic structure
✓ flexible gel network

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Low Acyl Gellan Gum (LA)

Provides:

✓ stronger network
✓ improved structure retention
✓ mineral-responsive gel formation

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The combination can help balance:

* softness
* strength
* thermal response

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Suggested Processing Method

Step 1 — Dry Mixing

Premix:

* HA gellan gum
* LA gellan gum
* sugar

This improves dispersion.

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Step 2 — Hydration

Add into water under agitation.

Recommended temperature:

85–90°C

Allow complete hydration.

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Step 3 — Calcium Addition

Add calcium lactate after hydration.

Calcium level should be carefully controlled.

Too much calcium may produce:

* hard gel
* brittle texture

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Step 4 — Cooling and Testing

Allow gel formation.

Evaluate:

* heating response
* cooling recovery
* texture change

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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

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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

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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

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Problem 3: Gel Becomes Too Soft

Possible causes:

* insufficient LA
* insufficient ionic interaction

Solutions:

* increase LA slightly
* optimize calcium level

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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.