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 Stable Suspension
Quick Overview
Suspension stability is one of the most important applications of gellan gum.
Many liquid products contain particles that naturally tend to settle, including:
- fruit particles
- pulp
- plant fibers
- mineral particles
- protein particles
Gellan gum can create a weak three-dimensional network that helps slow down sedimentation while maintaining a drinkable texture.
The goal is:
✓ stable suspension
✓ low viscosity
✓ good mouthfeel
✓ uniform appearance
Basic Reference Formula
For 100 kg Liquid System
| Ingredient | Amount |
|---|---|
| Water | Balance to 100 kg |
| Sugar / soluble solids | 5–15 kg |
| Suspended particles | According to product |
| Low Acyl Gellan Gum (LA) | 20–100 g |
| Calcium / minerals | Adjust according to formula |
| Acid / flavor | As required |
Recommended Gellan Gum Dosage
Typical suspension dosage:
0.02–0.10%
Equivalent to:
20–100 g gellan gum per 100 kg product
Recommended starting point:
0.05%
Why Use Gellan Gum for Suspension?
Unlike traditional thickeners, gellan gum can provide suspension with relatively low viscosity.
Main advantages:
Particle Support
Helps maintain:
- fruit pieces
- pulp
- plant particles
in a more uniform distribution.
Clean Mouthfeel
A well-designed gellan gum system can provide stability without creating an overly thick drink.
Long-Term Stability
May improve resistance against:
- sedimentation
- separation
- uneven appearance during storage
HA or LA Gellan Gum Selection
Low Acyl Gellan Gum (LA)
Commonly preferred for suspension applications.
Advantages:
✓ strong network at low dosage
✓ excellent particle support
✓ clear appearance
Typical dosage:
0.02–0.08%
High Acyl Gellan Gum (HA)
May be considered when:
- softer texture is required
- creamy mouthfeel is desired
Typical applications:
- plant-based beverages
- protein drinks
Suggested Processing Method
Step 1 — Premixing
Mix gellan gum with:
- sugar
- powder ingredients
before adding into water.
This improves dispersion.
Step 2 — Hydration
Add under strong agitation.
Recommended temperature:
85–90°C
Complete hydration is essential.
Step 3 — Add Particles
After the gellan gum system is properly hydrated, add:
- fruit pulp
- particles
- other ingredients
according to the process.
Step 4 — Final Adjustment
Check:
- pH
- viscosity
- particle distribution
- storage stability
Recommended Trial Design
Suspension performance should be tested at different dosages.
| Trial | Gellan Gum |
|---|---|
| A | 0.02% |
| B | 0.05% |
| C | 0.08% |
| D | 0.10% |
Evaluate:
- sedimentation rate
- viscosity
- particle suspension
- mouthfeel
- storage stability
Common Problems & Solutions
Problem 1: Particles Still Settle
Possible causes:
- dosage too low
- particles too large
- incomplete hydration
Solutions:
- increase dosage gradually
- optimize particle size
- improve hydration process
Problem 2: Beverage Becomes Too Thick
Possible causes:
- excessive dosage
- unsuitable gellan gum type
Solutions:
Reduce:
0.10% → 0.08% → 0.05%
Problem 3: Suspension Changes During Storage
Possible causes:
- pH change
- mineral interaction
- temperature fluctuation
Solutions:
Review:
- formulation balance
- packaging
- storage conditions
Practical Starting Formula
For a first suspension trial:
100 kg liquid system
*
50 g Low Acyl Gellan Gum
*
Hydration at 85–90°C
is a practical starting point.
The final formula should be optimized according to:
- particle size
- beverage type
- pH
- mineral content
- storage requirements
This formula is intended for product development trials only. Commercial production should always be validated with actual ingredients and processing conditions.