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 Nutritional Supplement Drink

Quick Overview

Nutritional supplement drinks often contain:

* protein
* vitamins
* minerals
* fibers
* botanical extracts
* functional ingredients

These components can create stability challenges during storage.

Gellan gum is commonly considered as a low-dose stabilizer to improve:

✓ suspension stability
✓ mouthfeel
✓ ingredient distribution
✓ storage consistency

The goal is a stable drink, not a gel.

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Basic Reference Formula

For 100 kg finished nutritional supplement beverage:

| Ingredient | Amount |
| --------------------------- | -------------------: |
| Water | q.s. to 100 kg |
| Protein or nutritional base | 2–8 kg |
| Sugar or sweetener | 2–8 kg |
| Vegetable oil (optional) | 0–3 kg |
| High Acyl Gellan Gum (HA) | 30–80 g |
| Minerals / vitamins | according to formula |
| Flavor | as required |

Recommended Starting Dosage

High Acyl Gellan Gum:

0.03–0.08%

Equivalent to:

30–80 g HA gellan gum per 100 kg beverage

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Why Use Gellan Gum in Supplement Drinks?

Functional beverages often contain ingredients that are difficult to keep uniformly dispersed.

Common issues:

* protein sedimentation
* mineral settling
* uneven appearance
* poor mouthfeel

A suitable gellan gum system can create a weak supporting network that helps maintain stability.

The desired result:

* smooth drinking experience
* stable appearance
* good ingredient distribution
* acceptable viscosity

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HA or LA Gellan Gum Selection

High Acyl Gellan Gum (HA)

Usually considered for:

* protein drinks
* nutritional beverages
* dairy-style beverages
* creamy functional drinks

Advantages:

* soft texture
* smooth mouthfeel
* elastic structure

Low Acyl Gellan Gum (LA)

Usually considered when stronger suspension or clearer systems are required.

Advantages:

* stronger gel structure
* transparent gel network
* efficient particle suspension

The correct choice depends on the product design.

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Suggested Processing Method

Step 1 — Dry Mixing

Premix gellan gum with sugar or another dry ingredient.

This helps:

* improve dispersion
* reduce powder clumping

Step 2 — Hydration

Add the mixture slowly under agitation.

Heat to:

85–90°C

for complete hydration.

Step 3 — Add Functional Ingredients

Add:

* protein
* minerals
* flavors
* vitamins

according to the production process.

Step 4 — Homogenization

Homogenization may improve:

* particle distribution
* texture
* storage stability

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Recommended Trial Design

Because supplement drinks vary greatly, a dosage test is recommended.

| Trial | HA Gellan Gum |
| ----- | ------------: |
| A | 0.03% |
| B | 0.05% |
| C | 0.06% |
| D | 0.08% |

Evaluate:

* sedimentation
* viscosity
* mouthfeel
* storage stability
* appearance

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Common Problems & Solutions

Problem 1: Sedimentation After Storage

Possible causes:

* insufficient stabilizing structure
* large particle size
* poor homogenization
* mineral interaction

Possible solutions:

* optimize gellan gum level
* improve homogenization
* review mineral balance

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Problem 2: Beverage Feels Too Thick

Possible solution:

Reduce dosage gradually.

Example:

0.08% → 0.06% → 0.05%

The best formula is usually the lowest dosage that achieves stability.

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Problem 3: Different Batches Perform Differently

This can happen because gellan gum performance depends on:

* protein type
* mineral content
* pH
* processing temperature
* water quality

The same dosage may not work identically in different formulations.

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Practical Starting Formula

For a first nutritional beverage trial:

100 kg finished beverage

*

30–80 g High Acyl Gellan Gum

*

Hydration at 85–90°C

is a reasonable starting point.

The final commercial formula should be validated according to:

* ingredient composition
* production equipment
* heat treatment
* shelf-life requirements

This formula is intended for product development trials only.