Gellan Gum Formula for Ice Cream and Frozen Dessert

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.

Ice cream and frozen desserts are complex systems containing:

* water
* fat
* proteins
* sugars
* air
* ice crystals

Maintaining a smooth texture during storage requires careful control of the entire formulation.

Gellan gum can be used at a low level to improve texture stability, water binding, and resistance to structural changes during storage.

Basic Ice Cream Formula

For 100 kg finished ice cream or frozen dessert:

Milk or water phase: 55–70 kg
Sugar: 12–18 kg
Milk solids or protein ingredients: 5–12 kg
Fat: 5–15 kg
Gellan gum: 20–80 g
Emulsifier: as required
Flavor: as required

Recommended starting range:

Gellan gum: 0.02–0.08%

Equivalent to:

20–80 g gellan gum per 100 kg frozen dessert

Why Use Gellan Gum in Frozen Desserts?

During freezing and storage, ice cream products may experience:

* ice crystal growth
* texture changes
* melting problems
* loss of smoothness

A suitable amount of gellan gum can help:

* improve water distribution
* support texture stability
* reduce ice crystal growth
* improve melt behavior

The objective is not to create a gel.

The objective is a smoother frozen structure.

HA or LA Gellan Gum Selection

High Acyl Gellan Gum

May be considered when a softer texture is desired.

Potential benefits:

* smooth mouthfeel
* softer structure
* improved body

Low Acyl Gellan Gum

Creates stronger gel structures and may be used in applications requiring firmer texture.

For traditional ice cream, high acyl gellan gum is often more suitable.

Suggested Processing Method

1. Prepare the liquid phase.

2. Premix gellan gum with sugar or dry ingredients.

3. Add the mixture under agitation.

4. Heat the system to approximately:

85–90°C

to hydrate the gellan gum.

5. Add milk solids, fat, emulsifiers, and other ingredients.

6. Homogenize the mixture.

7. Pasteurize according to the product process.

8. Age, freeze, and evaluate the final product.

Starting Trial Design

A dosage screening test is recommended.

Example:

Trial A:

0.02% gellan gum

Trial B:

0.04% gellan gum

Trial C:

0.06% gellan gum

Trial D:

0.08% gellan gum

Evaluate:

* texture
* overrun
* melting resistance
* ice crystal formation
* mouthfeel

What If Ice Cream Melts Too Quickly?

Possible factors include:

* low total solids
* weak fat structure
* insufficient emulsification
* large ice crystals
* poor freezing conditions

Increasing gellan gum may help, but the complete formulation should be reviewed.

What If the Texture Becomes Too Thick?

Reduce the dosage gradually.

Example:

0.08% → 0.06% → 0.04%

The ideal level depends on:

* fat content
* protein level
* sugar concentration
* desired texture

Effect of Minerals and Proteins

Gellan gum performance can be influenced by:

* calcium from milk
* protein interactions
* mineral salts

Therefore, dairy-based and plant-based frozen desserts may require different optimization.

Practical Starting Formula

For a first frozen dessert trial:

100 kg ice cream mix

*

20–80 g gellan gum

*

hydration at 85–90°C

is a reasonable starting range.

The final formula should be optimized according to:

* dairy or plant-based system
* fat level
* solids content
* freezing process
* desired texture

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