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
- Prepare the water phase and start agitation.
- Premix gellan gum with sugar or another dry ingredient.
- Slowly add the premixed powder into the liquid.
- Continue mixing and heat to:
85–90°C
to fully hydrate the gellan gum.
- Add almond ingredients, oil, flavor, and other components according to the production process.
- Homogenize if required.
- 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.