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

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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 |

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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%

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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.

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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

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Improve Shelf Stability

A properly optimized system may reduce:

* visible sediment layer
* separation
* uneven product appearance

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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%

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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

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Suggested Processing Method

Step 1 — Prepare Dry Blend

Premix:

* gellan gum
* sugar

before adding into liquid.

This improves dispersion.

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Step 2 — Hydrate Gellan Gum

Heat the system.

Recommended temperature:

85–90°C

Maintain sufficient mixing.

Complete hydration is essential.

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Step 3 — Add Fruit Pulp

After the gellan gum is fully hydrated:

Add:

* pulp
* fruit particles

under controlled mixing.

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Step 4 — Final Adjustment

Check:

* pH
* viscosity
* pulp distribution
* storage stability

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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

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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

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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

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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%

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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.