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 Konjac Jelly

Quick Overview

Konjac jelly products require a unique texture balance:

* firm but not too hard
* elastic but easy to chew
* stable during storage
* low water release

Konjac powder itself provides viscosity and gel structure, but combining it with gellan gum can help improve:

✓ texture consistency
✓ gel stability
✓ water retention
✓ processing performance

Low acyl gellan gum is often considered when a firmer and cleaner gel structure is required.

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Basic Reference Formula

For 100 kg finished konjac jelly:

| Ingredient | Amount |
| ------------------------ | ------------------------------: |
| Water | 70–85 kg |
| Sugar | 10–20 kg |
| Konjac powder | 0.5–2.0 kg |
| Low Acyl Gellan Gum (LA) | 100–300 g |
| Citric acid | adjust according to pH |
| Calcium salt | adjust according to formulation |
| Flavor / fruit juice | as required |

Recommended Starting Dosage

Low Acyl Gellan Gum:

0.10–0.30%

Equivalent to:

100–300 g LA gellan gum per 100 kg product

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Why Use Gellan Gum in Konjac Jelly?

Konjac-based jelly products often rely on konjac glucomannan for texture.

However, depending on formulation and processing conditions, problems may occur:

* unstable gel structure
* water separation
* texture variation between batches

Gellan gum can help create a more controlled gel network.

Potential benefits:

* improved firmness
* cleaner bite
* better storage stability
* reduced syneresis

The goal is not simply maximum hardness.

A good konjac jelly should have a balanced texture.

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HA or LA Gellan Gum Selection

Low Acyl Gellan Gum (LA)

Usually selected for:

* firm jelly
* transparent products
* strong structure

Characteristics:

✓ strong gel
✓ clean texture
✓ good shape retention

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High Acyl Gellan Gum (HA)

May be considered when a softer and more elastic texture is required.

Characteristics:

✓ softer gel
✓ smoother mouthfeel
✓ less brittle texture

The final choice depends on the desired jelly style.

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Suggested Processing Method

Step 1 — Premixing

Premix:

* gellan gum
* konjac powder
* sugar

This improves dispersion and reduces lump formation.

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Step 2 — Hydration

Add the dry mixture into water under strong agitation.

Heat to:

85–90°C

to fully hydrate the hydrocolloid system.

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Step 3 — Add Acid and Flavor

Add:

* fruit juice
* flavor
* acid

according to the product design.

Control pH carefully because acidity can influence final texture.

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Step 4 — Filling and Setting

Fill while hot.

Allow the product to cool and develop the final gel structure.

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Recommended Trial Design

Because konjac and gellan gum interact strongly, dosage testing is recommended.

| Trial | LA Gellan Gum |
| ----- | ------------: |
| A | 0.10% |
| B | 0.15% |
| C | 0.20% |
| D | 0.30% |

Evaluate:

* hardness
* elasticity
* chewiness
* water release
* storage stability

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Common Problems & Solutions

Problem 1: Jelly Texture Is Too Hard

Possible causes:

* excessive gellan gum
* high calcium level
* excessive konjac concentration

Solutions:

Reduce gradually:

0.30% → 0.20% → 0.15%

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Problem 2: Jelly Is Too Soft

Possible causes:

* insufficient gel structure
* low solids content
* incomplete hydration

Possible adjustments:

* increase gellan gum slightly
* optimize konjac level
* check heating conditions

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Problem 3: Water Separation During Storage

Review:

* pH
* sugar concentration
* storage temperature
* calcium level
* gel structure

Syneresis is usually caused by the whole formulation system.

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Effect of Calcium

Calcium ions can significantly influence low acyl gellan gum.

Proper calcium control can improve:

* gel strength
* structure formation

However, excessive calcium may result in:

* brittle texture
* uneven gel formation

Calcium should be optimized together with konjac and gellan gum levels.

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Practical Starting Formula

For a first konjac jelly trial:

100 kg finished product

*

100–300 g Low Acyl Gellan Gum

*

0.5–2.0 kg konjac powder

*

Hydration at 85–90°C

is a reasonable starting range.

The final formula should be optimized according to:

* konjac quality
* sugar content
* calcium level
* pH
* desired texture
* production equipment

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