Gellan Gum Formula for Mango Juice 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.

Mango juice is a typical high-pulp beverage where maintaining a uniform appearance during storage can be challenging.

Because mango pulp contains fine particles, natural fibers, and insoluble components, the beverage may experience:

* pulp settling
* uneven distribution
* phase separation
* inconsistent texture

Gellan gum can help maintain pulp suspension and improve storage stability when used at an appropriate level.

Basic Mango Juice Beverage Formula

For 100 kg finished mango juice beverage:

Mango juice concentrate or mango pulp: 10–20 kg
Sugar: 5–10 kg
Water: q.s. to 100 kg
Low acyl gellan gum (LA): 20–30 g
Citric acid: adjust pH as required
Flavor: as required

Starting point:

LA gellan gum: 0.02–0.03%

Equivalent to:

20–30 g LA gellan gum per 100 kg beverage

Why Choose Low Acyl Gellan Gum?

Mango juice usually requires suspension of pulp particles while maintaining a drinkable texture.

Low acyl gellan gum can form a very weak transparent gel network that helps hold particles in suspension without creating a heavy mouthfeel.

The objective is:

* stable pulp suspension
* reduced sedimentation
* good flow properties
* natural drinking experience

The goal is not to create a thick gel.

Suggested Processing Method

1. Premix gellan gum with sugar or other dry ingredients.

2. Add the mixture slowly into water under agitation.

3. Heat the system to:

85–90°C

to fully hydrate the gellan gum.

4. Add mango pulp or concentrate after hydration.

5. Adjust acidity and complete the formulation.

6. Homogenize if required.

7. Pasteurize and fill according to the product process.

Trial Design

For a new mango beverage development, a dosage trial is recommended.

Example:

Trial A:

0.015% LA gellan gum

Trial B:

0.020% LA gellan gum

Trial C:

0.025% LA gellan gum

Trial D:

0.030% LA gellan gum

Evaluate:

* pulp suspension
* sedimentation after storage
* viscosity
* mouthfeel
* appearance

What If Mango Pulp Still Settles?

Increasing gellan gum is one possible adjustment, but other factors should also be reviewed.

Check:

* pulp particle size
* pulp concentration
* homogenization conditions
* mineral content of water
* pH
* storage temperature

A higher dosage does not always solve a formulation problem.

What If the Beverage Becomes Too Structured?

Reduce the gellan gum level gradually.

For example:

0.03% → 0.025% → 0.02%

The best formula is usually the lowest dosage that provides sufficient stability.

Role of Calcium

Low acyl gellan gum performance can be influenced by calcium and other ions.

Too much calcium may create excessive gel strength.

Therefore, mineral content should be considered when adjusting the formula.

If calcium salts are added intentionally, they should be tested carefully during product development.

Practical Starting Formula

For a first mango juice beverage trial:

100 kg mango beverage

*

20–30 g low acyl gellan gum

*

hydration at 85–90°C

is a reasonable starting point.

The final commercial formula should be validated using the actual mango raw materials, water quality, processing equipment, and shelf-life requirements.