Gellan Gum Formula for Plant-Based Milk

Plant-based milk products often have stability challenges because plant proteins, oils, minerals, and particles can separate during storage.

Gellan gum is commonly used in these products to improve suspension, reduce sedimentation, and create a smooth mouthfeel without making the beverage too thick.

The following is a practical starting formula for a plant-based milk trial.

Basic Formula

For 100 kg of finished plant-based milk:

Water: q.s. to 100 kg
Plant protein: 2–5 kg
Vegetable oil: 1–3 kg
Sugar: 3–8 kg
Gellan gum: 30–50 g
Salt: 0.1–0.5 kg
Flavor: as required
Other ingredients: as required

A common starting point is:

Gellan gum: 0.03–0.05%

This means:

30–50 g gellan gum per 100 kg plant-based milk

Why Use Gellan Gum in Plant-Based Milk?

Plant-based milk is a complex system.

Protein particles, oil droplets, and minerals can interact with each other and cause:

* sedimentation
* separation
* uneven texture
* poor storage stability

A small amount of gellan gum can create a weak network structure that helps keep particles evenly distributed.

The goal is usually not to make a gel.

The goal is to create a stable, drinkable product.

How to Add Gellan Gum

First, premix gellan gum with sugar or another dry ingredient.

This improves powder dispersion and helps prevent lumps during hydration.

Add the dry mixture slowly into water under strong agitation.

Continue mixing and heat the system to approximately:

85–90°C

to fully hydrate the gellan gum.

After hydration, add other ingredients according to the production process.

Processing Considerations

Plant-based milk formulas can behave differently depending on:

* protein source
* oil type
* mineral content
* pH
* heating conditions
* homogenization process

For example, soy milk, oat milk, almond milk, and coconut milk may require different gellan gum levels.

A formula that works well for one plant-based milk may not directly work for another.

How to Adjust the Formula

If sedimentation occurs:

Try increasing gellan gum gradually.

Example:

0.03% → 0.04% → 0.05%

If the beverage becomes too thick:

Reduce the gellan gum level.

Example:

0.05% → 0.03%

Small adjustments are usually better than making large changes.

HA Gellan Gum or LA Gellan Gum?

For plant-based milk applications, high acyl gellan gum is often preferred when a softer and more elastic texture is desired.

Low acyl gellan gum may create a firmer structure and is more sensitive to mineral conditions.

The final choice depends on the product target:

* smooth beverage
* creamy texture
* suspension stability
* transparent appearance
* gel strength requirement

Practical Starting Formula

For a first plant-based milk trial:

100 kg plant-based milk

*

30–50 g gellan gum

*

85–90°C hydration

is a reasonable starting point.

Then adjust according to:

* stability after storage
* viscosity
* mouthfeel
* sedimentation
* consumer expectations

A successful plant-based milk formula is not only about adding gellan gum. The interaction between gellan gum, proteins, oils, minerals, and processing conditions determines the final result.