Gellan Gum Formula for Plant-Based Yogurt

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.

Plant-based yogurt products have become increasingly popular, but creating a stable fermented texture can be challenging.

Unlike dairy yogurt, plant-based systems often have differences in:

* protein structure
* fat content
* water binding ability
* fermentation behavior

Common challenges include:

* water separation (syneresis)
* weak texture
* poor mouthfeel
* unstable structure during storage

Gellan gum can help improve texture and water retention in plant-based yogurt systems.

Basic Plant-Based Yogurt Formula

For 100 kg finished plant-based yogurt:

Water: q.s. to 100 kg
Plant protein base: 3–8 kg
Plant oil: 1–5 kg
Sugar: 5–10 kg
High acyl gellan gum (HA): 30–80 g
Culture starter: according to fermentation requirements
Other ingredients: as required

Recommended starting range:

High acyl gellan gum: 0.03–0.08%

Equivalent to:

30–80 g HA gellan gum per 100 kg product

Why Use Gellan Gum in Plant-Based Yogurt?

Plant proteins usually do not create the same gel structure as dairy proteins.

During fermentation and storage, problems may occur:

* weak body
* water release
* uneven texture

High acyl gellan gum can help provide:

* smooth texture
* improved water retention
* better stability
* creamy mouthfeel

The goal is to support the yogurt structure, not replace the fermentation process.

Suggested Processing Method

1. Prepare the plant-based milk system.

2. Premix gellan gum with sugar or dry ingredients.

3. Add the mixture under agitation.

4. Heat the system to:

85–90°C

to hydrate the gellan gum.

5. Homogenize if required.

6. Cool to fermentation temperature.

7. Add starter culture.

8. Ferment according to the product process.

9. Cool and evaluate the final texture.

Starting Trial Design

A dosage screening trial is recommended.

Example:

Trial A:

0.03% HA gellan gum

Trial B:

0.05% HA gellan gum

Trial C:

0.06% HA gellan gum

Trial D:

0.08% HA gellan gum

Evaluate:

* viscosity
* spoonability
* syneresis
* mouthfeel
* storage stability

What If Water Separation Occurs?

Possible causes include:

* insufficient protein level
* weak fermentation structure
* low total solids
* unsuitable homogenization
* insufficient stabilizer system

Increasing gellan gum may help, but the entire formulation should be reviewed.

What If the Texture Is Too Firm?

Reduce the gellan gum dosage gradually.

Example:

0.08% → 0.06% → 0.05%

A yogurt product usually requires a smooth and creamy texture rather than a firm gel.

HA or LA Gellan Gum for Plant-Based Yogurt?

For fermented yogurt-style products:

High acyl gellan gum is generally preferred.

It provides:

* softer texture
* better mouthfeel
* more elastic structure

Low acyl gellan gum may create a firmer and more brittle gel, which is usually less suitable for yogurt-style products.

Effect of Protein and Minerals

Plant-based yogurt systems vary greatly depending on:

* soy protein
* pea protein
* oat base
* almond base
* mineral fortification

Calcium and other minerals can influence gellan gum behavior.

Therefore, each plant-based yogurt system requires individual testing.

Practical Starting Formula

For a first plant-based yogurt trial:

100 kg product

*

30–80 g high acyl gellan gum

*

hydration at 85–90°C

is a reasonable starting range.

The final formula should be optimized according to:

* plant protein source
* fermentation conditions
* pH
* storage requirements
* desired texture

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