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
- Prepare the water phase and begin agitation.
- Premix high acyl gellan gum with sugar or other dry ingredients.
- Slowly add the dry mixture under continuous mixing.
- Heat the system to approximately:
85–90°C
to properly hydrate the gellan gum.
- Add coffee extract, milk ingredients, and other components according to the process design.
- Homogenize the beverage system if required.
- 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.