Gellan Gum Formula for Almond Milk

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.

Almond milk is a popular plant-based beverage, but its stability can be affected by the low protein content, oil phase, and fine almond particles.

During storage, almond milk may experience:

* sedimentation
* particle separation
* uneven appearance
* texture changes

Gellan gum can help improve suspension stability and maintain a smoother beverage system when used at a suitable level.

Basic Almond Milk Formula

For 100 kg finished almond milk:

Water: q.s. to 100 kg
Almond paste or almond extract: 3–10 kg
Vegetable oil: 1–3 kg
Sugar: 2–8 kg
Gellan gum: 20–40 g
Salt: 0.1–0.3 kg
Flavor: as required
Other ingredients: as required

Recommended starting range:

Gellan gum: 0.02–0.04%

Equivalent to:

20–40 g gellan gum per 100 kg almond milk

Why Use Gellan Gum in Almond Milk?

Compared with some other plant-based beverages, almond milk usually contains fewer natural solids and less protein structure.

This can make it more difficult to maintain a stable suspension.

A small amount of gellan gum can help create a weak stabilizing network that keeps fine particles distributed throughout the beverage.

The goal is not to create thickness.

The goal is to achieve:

* stable appearance
* smooth drinking texture
* reduced sedimentation
* improved storage stability

Suggested Processing Method

1. Prepare the water phase and start agitation.

2. Premix gellan gum with sugar or another dry ingredient.

3. Slowly add the premixed powder into the liquid.

4. Continue mixing and heat to:

85–90°C

to fully hydrate the gellan gum.

5. Add almond ingredients, oil, flavor, and other components according to the production process.

6. Homogenize if required.

7. Cool and evaluate the finished product.

Starting Trial Design

For almond milk development, a small dosage screening is recommended.

Example:

Trial A:

0.01% gellan gum

Trial B:

0.02% gellan gum

Trial C:

0.03% gellan gum

Trial D:

0.04% gellan gum

Evaluate:

* sedimentation
* viscosity
* mouthfeel
* appearance
* storage stability

What If Almond Milk Separates?

Separation does not always mean that more gellan gum is required.

Before increasing dosage, check:

* almond particle size
* filtration efficiency
* homogenization conditions
* oil dispersion
* mineral content
* storage temperature

The entire formulation system affects stability.

What If the Texture Is Too Thick?

Reduce the gellan gum level gradually.

For example:

0.04% → 0.03% → 0.02%

Small adjustments usually provide better control than changing the formula dramatically.

HA or LA Gellan Gum for Almond Milk?

High acyl gellan gum is often considered when a softer and smoother beverage texture is desired.

Low acyl gellan gum generally creates a firmer gel structure and may be more sensitive to calcium and mineral conditions.

The final selection depends on:

* desired mouthfeel
* suspension requirements
* processing conditions
* other ingredients in the formula

Practical Starting Formula

For a first almond milk trial:

100 kg almond milk

*

20–40 g gellan gum

*

hydration at 85–90°C

is a reasonable starting point.

Further optimization should be based on actual almond raw materials, water quality, processing equipment, and the expected shelf-life performance of the final product.