Gellan Gum Formula for Ready-to-Drink Coffee 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.

Ready-to-drink coffee beverages are more complex than ordinary beverages because they usually contain multiple components:

* coffee extract
* milk or plant-based ingredients
* sugar
* fat droplets
* proteins
* minerals

During storage, these components may cause:

* sedimentation
* phase separation
* uneven texture
* loss of product quality

High acyl gellan gum is often considered in RTD coffee systems because it can provide a soft, smooth stabilizing structure while maintaining a pleasant drinking texture.

Basic RTD Coffee Formula

For 100 kg finished coffee beverage:

Water: q.s. to 100 kg
Coffee extract: according to desired coffee strength
Milk or dairy ingredients: 10–30 kg
Sugar: 3–8 kg
High acyl gellan gum (HA): 30–60 g
Salt/minerals: as required
Flavor: as required

Recommended starting range:

High acyl gellan gum: 0.03–0.06%

Equivalent to:

30–60 g HA gellan gum per 100 kg coffee beverage

Why Use High Acyl Gellan Gum in Coffee Beverages?

Coffee beverages often need a balance between stability and mouthfeel.

Too little stabilizer may result in:

* sediment formation
* separation during storage

Too much stabilizer may create:

* excessive thickness
* undesirable texture

HA gellan gum can provide a soft and elastic structure that helps stabilize the beverage system.

The target is:

* smooth mouthfeel
* stable appearance
* good suspension
* no heavy gel texture

Suggested Processing Method

1. Prepare the water phase and begin agitation.

2. Premix high acyl gellan gum with sugar or other dry ingredients.

3. Slowly add the dry mixture under continuous mixing.

4. Heat the system to approximately:

85–90°C

to properly hydrate the gellan gum.

5. Add coffee extract, milk ingredients, and other components according to the process design.

6. Homogenize the beverage system if required.

7. Complete pasteurization, UHT treatment, or filling process according to the product requirements.

Starting Trial Design

For a new RTD coffee product, a dosage screening trial is recommended.

Example:

Trial A:

0.03% HA gellan gum

Trial B:

0.04% HA gellan gum

Trial C:

0.05% HA gellan gum

Trial D:

0.06% HA gellan gum

Evaluate:

* sedimentation
* separation
* viscosity
* mouthfeel
* storage stability

What If Coffee Particles Settle?

Increasing gellan gum is one possible adjustment, but the complete formulation should also be reviewed.

Check:

* coffee extract concentration
* particle size
* protein content
* homogenization pressure
* mineral content
* storage temperature

A stable coffee beverage depends on the whole system, not only the hydrocolloid dosage.

What If the Beverage Is Too Thick?

Reduce the HA gellan gum level gradually.

For example:

0.06% → 0.05% → 0.04%

The goal is to find the minimum dosage that provides sufficient stability.

HA or LA Gellan Gum for RTD Coffee?

For milk coffee, creamy coffee, and protein-containing coffee beverages:

High acyl gellan gum is usually preferred.

For clear coffee beverages or products requiring transparent suspension, low acyl gellan gum may be considered.

The selection depends on:

* protein level
* fat content
* desired mouthfeel
* processing conditions

Practical Starting Formula

For a first RTD coffee beverage trial:

100 kg coffee beverage

*

30–60 g high acyl gellan gum

*

hydration at 85–90°C

is a reasonable starting point.

The final commercial formula should always be validated using the actual coffee extract, dairy or plant ingredients, processing equipment, and expected shelf-life conditions.