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 Practical Gellan Gum Formula for 1,000 L Production

Quick Overview

After laboratory testing, beverage manufacturers usually need to scale the formula to pilot or commercial production.

A common question is:

"How much gellan gum is needed for 1,000 liters of beverage?"

The answer depends on the target application, but a practical starting range can be calculated.

Gellan gum dosage should be optimized according to:

✓ suspension requirement
✓ beverage viscosity
✓ pH
✓ mineral content
✓ processing equipment

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Basic Reference Formula

For 1,000 L Finished Beverage

Ingredient	Amount
Water	Balance to 1,000 L
Sugar / sweetener	50–100 kg
Beverage base	According to formula
Gellan Gum	300–800 g
Acid / minerals	Adjust according to product

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Recommended Dosage Calculation

Typical beverage dosage:

0.03–0.08%

For 1,000 kg beverage:

Dosage	Gellan Gum Required
0.03%	300 g
0.05%	500 g
0.06%	600 g
0.08%	800 g

A common industrial starting point:

500 g gellan gum per 1,000 L beverage

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HA or LA Gellan Gum Selection

High Acyl Gellan Gum (HA)

Commonly used for:

• plant-based milk
• dairy beverages
• protein drinks
• creamy systems

Typical dosage:

300–600 g / 1,000 L

Provides:

✓ smooth texture
✓ soft mouthfeel
✓ good stability

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Low Acyl Gellan Gum (LA)

Commonly used for:

• fruit pulp beverages
• clear suspension drinks
• stronger particle support

Typical dosage:

200–800 g / 1,000 L

Provides:

✓ stronger network
✓ excellent suspension ability
✓ transparent structure

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Industrial Processing Method

Step 1 — Prepare Dry Blend

Before adding to water:

Mix gellan gum with:

• sugar
• powder ingredients

Recommended ratio:

1 part gellan gum : 5–10 parts carrier powder

This improves dispersion.

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Step 2 — Hydration

Add the dry blend slowly into the mixing tank.

Important conditions:

Temperature:

85–90°C

Mixing:

Strong agitation is recommended.

Incomplete hydration may result in:

• weak suspension
• unstable viscosity
• batch variation

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Step 3 — Add Remaining Ingredients

Add:

• juice concentrate
• flavors
• proteins
• minerals

according to the production sequence.

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Step 4 — Homogenization and Filling

Depending on the product:

• homogenization may improve stability
• pH adjustment may be required
• hot filling or aseptic filling can be applied

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Scale-Up Considerations

A formula that works in a laboratory beaker may behave differently in a 1,000 L tank.

Important differences include:

• mixing efficiency
• heating rate
• shear conditions
• hydration time

Therefore, pilot testing is recommended before commercial production.

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Recommended Trial Design

For a new 1,000 L beverage system:

Trial	Gellan Gum
A	300 g
B	500 g
C	600 g
D	800 g

Evaluate:

• suspension
• viscosity
• sensory properties
• storage stability

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Common Problems & Solutions

Problem 1: Powder Forms Lumps

Possible causes:

• direct addition into water
• insufficient dispersion
• low mixing speed

Solutions:

• premix with sugar
• add slowly
• improve agitation

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Problem 2: Pilot Batch Works but Production Fails

Possible causes:

• different mixing conditions
• different heating speed
• different shear level

Solution:

Review the complete process, not only dosage.

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Problem 3: Batch-to-Batch Variation

Possible causes:

• raw material variation
• mineral differences
• pH changes

Solution:

Control:

• ingredient quality
• processing temperature
• final formulation parameters

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Practical Starting Formula

For a first 1,000 L beverage trial:

1,000 L beverage

*

500 g gellan gum

*

Hydration at 85–90°C

is a practical starting point.

The final dosage should be optimized according to:

• beverage type
• suspension requirement
• production equipment
• storage conditions

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