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 Simple Gellan Gum Formula for 100 L of Beverage

Quick Overview

Gellan gum is widely used in beverages to improve:

✓ particle suspension
✓ texture stability
✓ mouthfeel
✓ storage consistency

Many beverage developers ask:

"How much gellan gum should I add for 100 liters of beverage?"

The answer depends on:

* beverage type
* pH
* solids content
* mineral content
* desired viscosity

However, a practical starting range can be established for development trials.

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Basic Reference Formula

For 100 L Finished Beverage

| Ingredient | Amount |
| ---------------------------------- | --------------------------: |
| Water | Balance to 100 L |
| Sugar / sweetener | 5–10 kg |
| Juice concentrate or beverage base | According to formula |
| Gellan Gum | 30–80 g |
| Acid / minerals | Adjust according to product |

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Recommended Gellan Gum Dosage

For most beverage applications:

0.03–0.08%

Equivalent to:

30–80 g gellan gum per 100 L beverage

A common starting point:

50 g gellan gum / 100 L

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HA or LA Gellan Gum Selection

High Acyl Gellan Gum (HA)

Usually selected for:

* plant-based beverages
* dairy drinks
* protein drinks
* creamy beverages

Typical dosage:

30–60 g / 100 L

Advantages:

✓ smooth mouthfeel
✓ soft texture
✓ good beverage stability

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Low Acyl Gellan Gum (LA)

Usually selected for:

* clear beverages
* fruit particle suspension
* stronger suspension systems

Typical dosage:

20–80 g / 100 L

Advantages:

✓ strong network
✓ excellent suspension ability
✓ transparent system

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Suggested Processing Method

Step 1 — Premixing

Mix gellan gum with sugar or another dry ingredient.

This helps:

* prevent clumping
* improve dispersion

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Step 2 — Hydration

Add slowly into water under strong agitation.

Recommended hydration temperature:

85–90°C

Maintain sufficient mixing time for complete hydration.

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Step 3 — Add Other Ingredients

Add:

* juice
* flavor
* minerals
* sweeteners

according to the product process.

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Step 4 — Homogenization and Filling

If required:

* homogenize the beverage
* adjust final pH
* fill into containers

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Recommended Trial Design

For a new beverage formula, start with small dosage screening.

| Trial | Gellan Gum Level |
| ----- | ---------------: |
| A | 0.03% |
| B | 0.05% |
| C | 0.06% |
| D | 0.08% |

Evaluate:

* sedimentation
* viscosity
* mouthfeel
* appearance
* storage stability

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Common Problems & Solutions

Problem 1: Sedimentation Appears

Possible reasons:

* dosage too low
* insufficient hydration
* unsuitable mineral balance
* particle size too large

Possible solutions:

* increase dosage slightly
* improve hydration
* optimize processing conditions

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Problem 2: Beverage Becomes Too Thick

Possible reason:

Excessive gellan gum level.

Solution:

Reduce gradually.

Example:

0.08% → 0.06% → 0.05%

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Problem 3: Same Dosage Works Differently

This is common because gellan gum performance depends on:

* pH
* calcium level
* sugar concentration
* protein content
* water quality

The same gellan gum dosage may not perform identically in different beverage systems.

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Practical Starting Formula

For a first beverage development trial:

100 L beverage

*

50 g gellan gum

*

Hydration at 85–90°C

is a reasonable starting point.

Adjust according to:

* beverage type
* required suspension level
* texture target
* shelf-life requirements

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