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 with Calcium Lactate

Quick Overview

Low Acyl Gellan Gum (LA) is an ion-sensitive hydrocolloid.

The presence of calcium ions can significantly influence:

✓ gel strength
✓ setting behavior
✓ texture
✓ water retention

Calcium lactate is often considered as a calcium source because it provides calcium ions with good food application compatibility.

However, too much calcium may cause:

* excessive firmness
* brittle texture
* uneven gel formation

Therefore, calcium level should be optimized together with gellan gum dosage.

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Basic Reference Formula

For 100 kg Gel System

| Ingredient | Amount |
| ------------------------ | ----------------: |
| Water | Balance to 100 kg |
| Sugar / solids | 5–15 kg |
| Low Acyl Gellan Gum (LA) | 200–500 g |
| Calcium Lactate | 10–50 g |
| Acid / flavor | As required |

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Recommended Starting Ratio

A practical starting trial:

LA Gellan Gum: 0.20–0.30%

*

Calcium Lactate: 0.01–0.05%

Example:

For 100 kg system:

* LA gellan gum: 200 g
* Calcium lactate: 20 g

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Why Add Calcium Lactate?

LA gellan gum forms a gel network through interactions with cations.

Calcium ions can help:

Increase Gel Strength

Higher calcium availability may create:

* stronger gel structure
* faster setting

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Control Texture

By adjusting calcium level, manufacturers can modify:

* firmness
* elasticity
* brittleness

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Improve Structure Stability

A properly balanced calcium system may improve:

* shape retention
* storage stability
* water control

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Suggested Processing Method

Step 1 — Premix Dry Ingredients

Mix:

* LA gellan gum
* sugar

before hydration.

This improves dispersion.

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Step 2 — Hydrate Gellan Gum

Add into water under agitation.

Recommended conditions:

Temperature:

85–90°C

Ensure complete hydration before calcium addition.

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Step 3 — Add Calcium Lactate

Add calcium lactate after gellan gum has hydrated.

This allows better control of gel formation.

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Step 4 — Cooling and Setting

Cool the system.

Gel structure develops gradually during cooling.

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Recommended Trial Design

Calcium optimization is usually required.

Example:

| Trial | LA Gellan Gum | Calcium Lactate |
| ----- | ------------: | --------------: |
| A | 0.20% | 0.01% |
| B | 0.20% | 0.02% |
| C | 0.20% | 0.03% |
| D | 0.30% | 0.03% |

Evaluate:

* gel strength
* brittleness
* transparency
* water release

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Common Problems & Solutions

Problem 1: Gel Becomes Too Hard

Possible causes:

* excessive calcium
* excessive LA dosage

Solutions:

Reduce:

* calcium lactate level
* gellan gum concentration

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Problem 2: Gel Does Not Set Properly

Possible causes:

* insufficient calcium
* incomplete hydration
* unsuitable pH

Solutions:

Check:

* heating process
* calcium level
* formulation balance

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Problem 3: Different Water Sources Give Different Results

This is common.

Water may contain different levels of:

* calcium
* magnesium
* other minerals

These can affect LA gellan gum performance.

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Practical Starting Formula

For a first calcium lactate trial:

100 kg gel system

*

200 g Low Acyl Gellan Gum

*

20 g Calcium Lactate

*

Hydration at 85–90°C

is a reasonable starting point.

The final formula should be optimized according to:

* desired gel texture
* calcium concentration
* pH
* application requirements
* processing conditions

This formula is intended for product development trials only. Commercial production should always be validated with actual ingredients and processing conditions.