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
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 |
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
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
Elastic Structure
HA can provide:
- flexibility
- reduced brittleness
- better mouthfeel
Improved Water Management
A suitable HA system may help improve:
- moisture distribution
- texture consistency
- storage stability
Suggested Processing Method
Step 1 — Dry Mixing
Premix:
- HA gellan gum
- sugar
This improves powder dispersion.
Step 2 — Hydration
Add slowly into water under agitation.
Recommended temperature:
85–90°C
Ensure complete hydration.
Step 3 — Add Remaining Ingredients
Add:
- flavors
- acids
- proteins
- other components
according to the target application.
Step 4 — Cooling and Gel Formation
Cool the system.
The final texture develops during cooling.
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
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
Problem 2: Gel Is Too Firm
Possible causes:
- excessive HA concentration
- high mineral content
Solutions:
- reduce dosage
- adjust calcium level
Problem 3: Gel Feels Rubbery
Possible causes:
- unsuitable concentration
- excessive gel network formation
Solutions:
- lower gellan gum level
- optimize HA/ingredient ratio
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.