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 Oat Milk Beverage

Quick Overview

Oat milk is one of the fastest-growing plant-based beverages.

Compared with soy or dairy systems, oat milk has unique challenges:

* starch-related viscosity changes
* particle sedimentation
* unstable mouthfeel
* separation during storage

Gellan gum can help improve:

✓ suspension stability
✓ smooth texture
✓ ingredient distribution
✓ storage consistency

For oat-based beverages, high acyl gellan gum is often considered when a smooth and creamy mouthfeel is desired.

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Basic Reference Formula

For 100 kg finished oat milk beverage:

| Ingredient | Amount |
| ------------------------- | -------------: |
| Water | q.s. to 100 kg |
| Oat base / oat extract | 5–15 kg |
| Vegetable oil | 1–4 kg |
| Sugar or sweetener | 2–8 kg |
| High Acyl Gellan Gum (HA) | 30–60 g |
| Salt / minerals | as required |
| Flavor | as required |

Recommended Starting Dosage

High Acyl Gellan Gum:

0.03–0.06%

Equivalent to:

30–60 g HA gellan gum per 100 kg beverage

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Why Use Gellan Gum in Oat Milk?

Oat milk contains:

* oat solids
* starch components
* beta-glucan
* natural particles

During storage, these components may cause:

* sedimentation
* viscosity changes
* uneven appearance

A suitable gellan gum system can provide a gentle supporting structure.

The target is:

* creamy mouthfeel
* stable suspension
* good drinkability
* no gel-like texture

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HA or LA Gellan Gum Selection

High Acyl Gellan Gum (HA)

Usually preferred for oat milk because it provides:

✓ softer texture
✓ smoother mouthfeel
✓ better beverage characteristics

Suitable for:

* oat milk
* almond milk
* soy beverages
* coffee alternatives

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Low Acyl Gellan Gum (LA)

Creates stronger gel structures.

May be considered for:

* clear suspension drinks
* stronger particle support

However, excessive LA may create an undesirable gel-like texture in plant milk beverages.

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Suggested Processing Method

Step 1 — Dry Mixing

Premix:

* gellan gum
* sugar
* other dry ingredients

This improves dispersion.

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Step 2 — Hydration

Add slowly into water under agitation.

Heat to:

85–90°C

to fully hydrate the gellan gum.

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Step 3 — Add Oat Ingredients

Add:

* oat extract
* oil
* minerals
* flavors

according to the process design.

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Step 4 — Homogenization

Homogenization can improve:

* particle distribution
* mouthfeel
* storage stability

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Recommended Trial Design

Because oat bases vary significantly, dosage screening is recommended.

| Trial | HA Gellan Gum |
| ----- | ------------: |
| A | 0.03% |
| B | 0.04% |
| C | 0.05% |
| D | 0.06% |

Evaluate:

* sedimentation
* viscosity
* mouthfeel
* separation
* storage stability

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Common Problems & Solutions

Problem 1: Sediment Appears After Storage

Possible causes:

* insufficient suspension system
* large oat particles
* poor homogenization
* unstable oat solids

Solutions:

* optimize gellan gum level
* improve particle size control
* review homogenization

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Problem 2: Beverage Feels Too Thick

Possible causes:

* excessive stabilizer
* high oat solids
* starch contribution

Solution:

Reduce gellan gum gradually.

Example:

0.06% → 0.05% → 0.04%

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Problem 3: Different Oat Bases Behave Differently

This is common because oat ingredients vary in:

* extraction method
* starch content
* beta-glucan level
* particle size

The same gellan gum dosage may not work identically in every oat milk formula.

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Effect of Minerals

Many commercial oat milks contain added minerals such as calcium.

Minerals can influence gellan gum performance.

Important factors:

* calcium level
* salt concentration
* pH

Mineral adjustment should be evaluated together with gellan gum dosage.

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Practical Starting Formula

For a first oat milk beverage trial:

100 kg finished oat milk

*

30–60 g High Acyl Gellan Gum

*

Hydration at 85–90°C

is a reasonable starting point.

The final formula should be optimized according to:

* oat ingredient quality
* oil content
* mineral fortification
* processing conditions
* shelf-life requirements

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