Gellan Gum Formula for Coconut Milk Beverage

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.

Coconut milk beverage contains a relatively high amount of fat and natural particles, which can make long-term stability challenging.

During storage, coconut milk beverages may show:

* oil separation
* sedimentation
* uneven appearance
* changes in mouthfeel

Gellan gum can help improve the stability of the beverage system by creating a light supporting structure that keeps components more evenly distributed.

Basic Coconut Milk Beverage Formula

For 100 kg finished coconut milk beverage:

Water: q.s. to 100 kg
Coconut milk or coconut cream: 5–20 kg
Sugar: 3–8 kg
Vegetable oil: optional, depending on formulation
Gellan gum: 30–60 g
Salt: 0.1–0.3 kg
Flavor: as required
Other ingredients: as required

Recommended starting range:

Gellan gum: 0.03–0.06%

Equivalent to:

30–60 g gellan gum per 100 kg coconut milk beverage

Why Use Gellan Gum in Coconut Milk Beverage?

Coconut milk is different from many other plant-based beverages because it contains a higher fat phase.

Fat droplets can rise during storage and create a visible separation layer.

A suitable gellan gum level can help:

* improve suspension stability
* reduce separation
* maintain a uniform appearance
* improve drinking texture

The target is usually a stable beverage, not a gel-like product.

Suggested Processing Method

1. Prepare the water phase and begin mixing.

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

3. Add the premix slowly under continuous agitation.

4. Heat the mixture to approximately:

85–90°C

to hydrate the gellan gum.

5. Add coconut ingredients and other components according to the selected process.

6. Homogenize the system to improve fat dispersion.

7. Cool and evaluate the final beverage.

Starting Trial Design

Because coconut milk formulas can vary significantly, a dosage screening trial is recommended.

Example:

Trial A:

0.03% gellan gum

Trial B:

0.04% gellan gum

Trial C:

0.05% gellan gum

Trial D:

0.06% gellan gum

Evaluate:

* oil separation
* sedimentation
* viscosity
* mouthfeel
* storage stability

What If Oil Separation Occurs?

Increasing gellan gum may improve stability, but it is not the only factor.

Check:

* homogenization efficiency
* fat content
* particle size
* emulsifier system
* mineral content
* processing temperature

A beverage with higher fat content may require a different approach compared with a low-fat beverage.

What If the Beverage Feels Too Thick?

Reduce the gellan gum level gradually.

For example:

0.06% → 0.05% → 0.04%

The ideal level is the lowest concentration that provides sufficient stability while maintaining the desired drinking experience.

HA or LA Gellan Gum for Coconut Milk?

High acyl gellan gum is often preferred when a softer and smoother texture is required.

Low acyl gellan gum can provide stronger gel structures but may create a firmer texture if used at higher levels.

The final selection depends on:

* fat content
* desired mouthfeel
* suspension requirement
* processing conditions

Practical Starting Formula

For a first coconut milk beverage trial:

100 kg coconut milk beverage

*

30–60 g gellan gum

*

hydration at 85–90°C

is a practical starting point.

Further optimization should be based on the actual coconut raw materials, fat level, homogenization process, and expected shelf-life performance.