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

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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 |

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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%

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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.

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Clean Mouthfeel

A well-designed gellan gum system can provide stability without creating an overly thick drink.

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Long-Term Stability

May improve resistance against:

* sedimentation
* separation
* uneven appearance during storage

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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%

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High Acyl Gellan Gum (HA)

May be considered when:

* softer texture is required
* creamy mouthfeel is desired

Typical applications:

* plant-based beverages
* protein drinks

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Suggested Processing Method

Step 1 — Premixing

Mix gellan gum with:

* sugar
* powder ingredients

before adding into water.

This improves dispersion.

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Step 2 — Hydration

Add under strong agitation.

Recommended temperature:

85–90°C

Complete hydration is essential.

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Step 3 — Add Particles

After the gellan gum system is properly hydrated, add:

* fruit pulp
* particles
* other ingredients

according to the process.

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Step 4 — Final Adjustment

Check:

* pH
* viscosity
* particle distribution
* storage stability

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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

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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

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Problem 2: Beverage Becomes Too Thick

Possible causes:

* excessive dosage
* unsuitable gellan gum type

Solutions:

Reduce:

0.10% → 0.08% → 0.05%

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Problem 3: Suspension Changes During Storage

Possible causes:

* pH change
* mineral interaction
* temperature fluctuation

Solutions:

Review:

* formulation balance
* packaging
* storage conditions

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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.