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 Soft Elastic Gel

Quick Overview

Different applications require different gel textures.

Some products need:

* strong and brittle gels

while others require:

* soft texture
* elasticity
* smooth mouthfeel

High Acyl Gellan Gum (HA) is often selected when a softer and more flexible gel structure is desired.

Typical applications include:

* soft desserts
* dairy-style gels
* plant-based gel products
* creamy texture systems

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Basic Reference Formula

For 100 kg Gel System

| Ingredient | Amount |
| -------------------------- | --------------------------: |
| Water | Balance to 100 kg |
| Sugar / solids | 5–20 kg |
| High Acyl Gellan Gum (HA) | 100–400 g |
| Calcium source | Adjust according to formula |
| Flavor / other ingredients | As required |

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Recommended HA Gellan Gum Dosage

Typical range:

0.10–0.40%

Equivalent to:

100–400 g HA gellan gum per 100 kg system

Recommended starting point:

0.20% HA gellan gum

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Why Use HA Gellan Gum for Soft Elastic Gel?

HA gellan gum forms a softer gel network compared with LA.

Benefits include:

Soft Texture

Suitable for products requiring:

* easy cutting
* smooth eating experience
* gentle bite

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Elastic Structure

HA can provide:

* flexibility
* reduced brittleness
* better mouthfeel

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Improved Water Management

A suitable HA system may help improve:

* moisture distribution
* texture consistency
* storage stability

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Suggested Processing Method

Step 1 — Dry Mixing

Premix:

* HA gellan gum
* sugar

This improves powder dispersion.

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Step 2 — Hydration

Add slowly into water under agitation.

Recommended temperature:

85–90°C

Ensure complete hydration.

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Step 3 — Add Remaining Ingredients

Add:

* flavors
* acids
* proteins
* other components

according to the target application.

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Step 4 — Cooling and Gel Formation

Cool the system.

The final texture develops during cooling.

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Recommended Trial Design

Texture optimization requires dosage adjustment.

| Trial | HA Gellan Gum |
| ----- | ------------: |
| A | 0.10% |
| B | 0.20% |
| C | 0.30% |
| D | 0.40% |

Evaluate:

* elasticity
* softness
* mouthfeel
* gel strength
* water release

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Common Problems & Solutions

Problem 1: Gel Is Too Weak

Possible causes:

* insufficient HA dosage
* incomplete hydration
* low solids content

Solutions:

* increase HA gradually
* improve hydration process

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Problem 2: Gel Is Too Firm

Possible causes:

* excessive HA concentration
* high mineral content

Solutions:

* reduce dosage
* adjust calcium level

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Problem 3: Gel Feels Rubbery

Possible causes:

* unsuitable concentration
* excessive gel network formation

Solutions:

* lower gellan gum level
* optimize HA/ingredient ratio

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Practical Starting Formula

For a first soft elastic gel trial:

100 kg gel system

*

200 g High Acyl Gellan Gum

*

Controlled calcium addition

*

Hydration at 85–90°C

is a reasonable starting point.

The final formula should be optimized according to:

* desired softness
* elasticity requirement
* ingredient system
* storage conditions
* processing method

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