This is a working reference for formulators: what to use where, at what level, and what usually goes wrong. Treat the numbers as starting points and the pitfalls as the things worth checking first.
Read the dosage column as orientation values for low acyl (LA) gellan gum unless the grade column says otherwise. Verify in your own system.
The main reference matrix
| Application | Grade | Dosage | Hydration target | Set on cooling | Ions | Usual partner | Common pitfall |
|---|---|---|---|---|---|---|---|
| Clear beverage with pulp | LA | 0.015–0.03 % | 85–90 °C | 35–50 °C | Calcium needed | None, or xanthan for body | Over-dosing, making it thick |
| Plant-based milk | LA | 0.02–0.05 % | 85–90 °C | 35–50 °C | Protein and mineral supply | Carrageenan, starch | Protein-calcium load causes early set |
| Protein drink, high mineral | LA | 0.03–0.06 % | 85–90 °C | 35–50 °C | Already present | Xanthan, CMC | Sequestrant needed to control the set |
| Fruit juice with pulp | LA | 0.02–0.04 % | 85–90 °C | 35–50 °C | Variable from the fruit | Pectin, xanthan | Acid contacts gum before hydration |
| RTD tea and coffee | LA | 0.02–0.04 % | 85–90 °C | 35–50 °C | Low | Xanthan | Low pH plus low ions |
| Acidic RTD cocktails | LA | 0.02–0.04 % | 85–90 °C | 35–50 °C | Low to variable | Xanthan | Hydrate before adding acid and alcohol |
| Spoonable dressing | LA | 0.05–0.15 % | 85–90 °C | 35–50 °C | Salt supplies | Xanthan, starch | High shear after gelation |
| Mayonnaise, reduced fat | LA | 0.05–0.15 % | 85–90 °C | 35–50 °C | Salt supplies | Starch, egg replacer | Emulsification shear damages the network |
| Ketchup | LA | 0.02–0.08 % | 85–90 °C | 35–50 °C | Tomato potassium and calcium | Starch, xanthan | High solids slow hydration |
| Chilli and particulate sauce | LA | 0.02–0.05 % | 85–90 °C | 35–50 °C | Salt supplies | Xanthan | Particles too dense for the dose |
| Fruit preparation | LA | 0.1–0.3 % | 85–90 °C | 35–50 °C | Fruit calcium | LM pectin (compete for calcium) | Both polymers short of calcium |
| Firm jelly dessert | LA | 0.3–0.6 % | 85–90 °C | 30–45 °C | Calcium required | — | Uneven set in large containers |
| Soft elastic gel | HA | 0.3–1.0 % | 80–90 °C | 55–70 °C | Not strictly needed | LBG for cohesion | Expecting LA's firmness |
| Vegan gummy | LA or blend | 0.5–1.0 % | 85–90 °C | Deposition-dependent | From the syrup | Starch, HA for chew | Hydration in a 75 % solids syrup |
| Marshmallow | LA or HA | 0.3–0.8 % | 85–90 °C | Deposition-dependent | From the syrup | Gelatine replacer, protein | Aeration is not a gellan function |
| Ice cream and frozen dessert | LA | 0.02–0.05 % | 85–90 °C | Before freezing | Milk calcium | Starch, LBG, carrageenan | Freeze-thaw damage unmanaged |
| Plant-based yoghurt | LA | 0.02–0.05 % | 85–90 °C | 35–50 °C | Plant protein | Starch, pectin | Fermentation acid plus early set |
| Plant-based cheese | LA | 0.1–0.4 % | 85–90 °C | 40–55 °C | Protein calcium | Starch, methylcellulose | Early set during blending |
| Plant-based meat | LA | 0.2–0.5 % | 85–90 °C | 40–55 °C | Protein minerals | Konjac, starch, protein | Fibrous texture needs more than a gum |
| Bakery filling | LA | 0.1–0.3 % | 85–90 °C | 40–55 °C | Variable | Starch, pectin | Bake stability and water migration |
| Instant soup and sauce mix | LA | 0.1–0.3 % | 85–90 °C | 40–55 °C | Salt supplies | Starch, maltodextrin | Hydration during rehydration only |
| Wet pet food jelly | LA | 0.1–0.4 % | 85–90 °C | 40–55 °C | Meat minerals | Starch, carrageenan | Retort without melting — LA only |
| Thickened liquid, dysphagia | LA | 0.2–0.6 % | 85–90 °C | Serve-dependent | Liquid-dependent | Xanthan | Different dosage per drink type |
| Toothpaste | LA | 0.2–0.8 % | 85–90 °C | In-batch | High from salts | CMC, silica | Salts trigger early gelation |
| Cosmetic gel | LA | 0.1–0.5 % | 85–90 °C | In-batch | Often must be added | Carbomer, xanthan | Chelating preservatives weaken the gel |
| Oral suspension, pharma | LA | 0.1–0.3 % | 85–90 °C | After dosing | Physiological | — | API and buffer supply cations |
| Ophthalmic in-situ gel | LA | As developed | 85–90 °C | On contact with tears | Tear calcium | — | Must remain liquid pre-administration |
The universals behind the table
Four rules apply to every row:
1. Hydrate before the ions arrive. Gellan gum must be fully hydrated in a low-ion water phase. If salts, acid or mineral-rich ingredients are present first, the network forms early and unevenly. This single sequencing rule prevents more failures than any other.
2. The dosage follows the ion level, not the recipe name. Two "plant-based milks" can differ in calcium by a factor of three depending on the protein source. Check the number, not the category.
3. Low dosage is the point. In suspension applications, if you are dosing above 0.1 % you are probably solving a different problem badly — usually dispersion or ion control.
4. Verify at end of shelf life. Suspension and gel strength both drift. A formulation validated only at release is half-validated.
How to use this table
- Find your application.
- Take the grade and dosage as a starting trial, not a specification.
- Check the pitfall column before you run the trial.
- Measure your ion level and your process temperature profile.
- Run three doses around the starting point and interpolate.
- Re-verify after your full thermal process.
For dosage guidance and grade recommendations for your specific application, contact Cinogel.
Part of the E418.org gellan gum knowledge base. See also: how to calculate gellan gum dosage, and how to choose your gellan gum grade.