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 Keeping Pulp Suspended
Quick Overview
Fruit pulp beverages often face a common challenge:
The pulp settles during storage.
This happens because solid particles are heavier than the liquid phase and naturally move downward over time.
Gellan gum can help create a weak suspension network that slows sedimentation while maintaining a refreshing drinking experience.
Typical applications include:
- fruit juice with pulp
- aloe vera drinks
- coconut drinks
- plant particle beverages
Basic Reference Formula
For 100 kg Pulp Beverage
| Ingredient | Amount |
|---|---|
| Water | Balance to 100 kg |
| Fruit juice / concentrate | 10–40 kg |
| Sugar / sweetener | 5–12 kg |
| Fruit pulp | 5–20 kg |
| Low Acyl Gellan Gum (LA) | 30–100 g |
| Calcium source | Adjust according to formula |
| Acid / flavor | As required |
Recommended Gellan Gum Dosage
Typical range:
0.03–0.10%
Equivalent to:
30–100 g gellan gum per 100 kg pulp beverage
Recommended starting point:
0.05%
Why Use Gellan Gum for Pulp Suspension?
Maintain Uniform Distribution
A suitable gellan gum system can help keep:
- pulp particles
- fruit fibers
- plant pieces
more evenly distributed.
Avoid Excessive Thickness
One advantage of gellan gum is that it can provide suspension at relatively low dosage.
The beverage can maintain:
- drinkability
- refreshing mouthfeel
- natural appearance
Improve Shelf Stability
A properly optimized system may reduce:
- visible sediment layer
- separation
- uneven product appearance
HA or LA Gellan Gum Selection
Low Acyl Gellan Gum (LA)
Often selected for pulp suspension.
Advantages:
✓ strong suspension network
✓ effective at low dosage
✓ good transparency
Typical dosage:
0.03–0.08%
High Acyl Gellan Gum (HA)
May be considered when:
- softer mouthfeel is required
- creamy texture is preferred
Typical applications:
- plant-based milk
- dairy-style beverages
Suggested Processing Method
Step 1 — Prepare Dry Blend
Premix:
- gellan gum
- sugar
before adding into liquid.
This improves dispersion.
Step 2 — Hydrate Gellan Gum
Heat the system.
Recommended temperature:
85–90°C
Maintain sufficient mixing.
Complete hydration is essential.
Step 3 — Add Fruit Pulp
After the gellan gum is fully hydrated:
Add:
- pulp
- fruit particles
under controlled mixing.
Step 4 — Final Adjustment
Check:
- pH
- viscosity
- pulp distribution
- storage stability
Recommended Trial Design
For a new pulp beverage:
| Trial | Gellan Gum |
|---|---|
| A | 0.03% |
| B | 0.05% |
| C | 0.07% |
| D | 0.10% |
Evaluate:
- sedimentation
- pulp distribution
- mouthfeel
- appearance after storage
Common Problems & Solutions
Problem 1: Pulp Settles Quickly
Possible causes:
- dosage too low
- pulp particles too large
- insufficient hydration
Solutions:
- increase dosage slightly
- optimize pulp size
- improve processing
Problem 2: Clear Layer Appears on Top
Possible causes:
- unstable suspension network
- particle density difference
- insufficient viscosity control
Solutions:
- optimize gellan gum level
- review particle characteristics
- adjust formulation balance
Problem 3: Beverage Feels Too Thick
Possible causes:
- excessive gellan gum
- unsuitable gum type
Solutions:
Reduce dosage gradually.
Example:
0.10% → 0.07% → 0.05%
Practical Starting Formula
For a first pulp suspension trial:
100 kg pulp beverage
*
50 g Low Acyl Gellan Gum
*
Hydration at 85–90°C
is a practical starting point.
The final formula should be optimized according to:
- pulp concentration
- particle size
- pH
- mineral content
- shelf-life requirements
This formula is intended for product development trials only. Commercial production should always be validated with actual ingredients and processing conditions.