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.

Gellan Gum Formula for Coconut Jelly Dessert

Quick Overview

Coconut jelly and similar jelly desserts require a balance between:

* transparency
* firmness
* elasticity
* clean cutting texture
* storage stability

Low acyl gellan gum is suitable for applications where a clear and firm gel structure is required.

The goal is:

✓ transparent appearance
✓ stable gel structure
✓ pleasant bite texture
✓ low syneresis

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Basic Reference Formula

For 100 kg finished coconut jelly dessert:

| Ingredient | Amount |
| ------------------------------ | ------------------------------: |
| Water | 70–80 kg |
| Sugar | 15–25 kg |
| Coconut milk or coconut flavor | 5–10 kg |
| Low Acyl Gellan Gum (LA) | 150–300 g |
| Calcium salt | adjust according to formulation |
| Citric acid | adjust according to target pH |
| Flavor | as required |

Recommended Starting Dosage

Low Acyl Gellan Gum:

0.15–0.30%

Equivalent to:

150–300 g LA gellan gum per 100 kg product

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Why Use Gellan Gum in Coconut Jelly?

Traditional jelly products may use gelatin, carrageenan, agar, or other hydrocolloids.

Gellan gum provides several advantages:

* clear gel appearance
* low usage level
* good heat stability
* consistent gel strength

For coconut jelly products, the main objective is not only hardness.

The product should have:

* clean bite
* good mouthfeel
* stable shape
* minimal water release

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HA or LA Gellan Gum Selection

Low Acyl Gellan Gum (LA)

Usually preferred for:

* transparent jelly
* firm desserts
* cutting gels

Typical characteristics:

✓ strong gel
✓ clear appearance
✓ good shape retention

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High Acyl Gellan Gum (HA)

May be considered when a softer texture is desired.

Typical characteristics:

✓ softer gel
✓ more elastic texture
✓ smoother mouthfeel

The final selection depends on the target product style.

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Suggested Processing Method

Step 1 — Dry Mixing

Premix:

* gellan gum
* sugar

This helps prevent powder aggregation during hydration.

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Step 2 — Hydration

Add the mixture slowly into water under agitation.

Heat to:

85–90°C

until fully hydrated.

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Step 3 — Add Remaining Ingredients

Add:

* coconut ingredients
* acids
* flavors

Adjust the formulation according to the desired texture.

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Step 4 — Filling and Setting

Fill while hot.

Cool the product to allow gel formation.

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Recommended Trial Design

Because jelly texture depends strongly on calcium and solids content, a dosage screening test is recommended.

| Trial | LA Gellan Gum |
| ----- | ------------: |
| A | 0.15% |
| B | 0.20% |
| C | 0.25% |
| D | 0.30% |

Evaluate:

* gel strength
* transparency
* elasticity
* water release
* mouthfeel

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Common Problems & Solutions

Problem 1: Jelly Is Too Soft

Possible causes:

* insufficient gellan gum
* low mineral interaction
* incomplete hydration

Possible solutions:

* increase dosage gradually
* review calcium level
* check heating conditions

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Problem 2: Jelly Is Too Brittle

Low acyl gellan gum can create strong gels.

Possible adjustments:

Reduce dosage:

0.30% → 0.25% → 0.20%

or adjust the mineral system.

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Problem 3: Water Separation Appears

Check:

* sugar concentration
* pH
* storage temperature
* gel strength
* processing conditions

Increasing gellan gum alone may not solve the problem.

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Effect of Calcium

Calcium ions strongly influence low acyl gellan gum.

A suitable calcium level can improve:

* gel formation
* structure development

However, excessive calcium may cause:

* overly firm texture
* uneven gel formation

Calcium optimization should always be tested together with gellan gum dosage.

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Practical Starting Formula

For a first coconut jelly trial:

100 kg finished product

*

150–300 g Low Acyl Gellan Gum

*

Hydration at 85–90°C

is a reasonable starting range.

The final formula should be optimized according to:

* coconut ingredient level
* sugar content
* calcium concentration
* pH
* desired texture
* processing equipment

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