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 tea beverages are widely consumed around the world, but maintaining a stable appearance during storage can be challenging.
Tea systems may contain:
- tea extracts
- fine particles
- minerals
- added functional ingredients
During storage, these components may slowly settle or create an uneven appearance.
Gellan gum can help improve suspension stability at a very low usage level while maintaining a light mouthfeel.
For clear tea beverages or tea drinks containing fine particles, low acyl gellan gum is commonly considered because it can create a transparent suspension network with minimal viscosity increase.
Basic RTD Tea Beverage Formula
For 100 kg finished tea beverage:
Water: q.s. to 100 kg
Tea extract: according to required strength
Sugar: 5–10 kg
Low acyl gellan gum (LA): 10–25 g
Citric acid or other acid regulator: as required
Flavor: as required
Other functional ingredients: as required
Recommended starting range:
Low acyl gellan gum: 0.01–0.025%
Equivalent to:
10–25 g LA gellan gum per 100 kg tea beverage
Why Use Gellan Gum in Tea Beverages?
Tea beverages may appear stable immediately after production, but storage can lead to:
- sediment formation
- separation
- loss of visual quality
A small amount of gellan gum can help create a weak structure that keeps fine particles distributed.
The target is:
- clean appearance
- stable suspension
- low viscosity
- good flavor release
The beverage should still feel like a normal drink.
Suggested Processing Method
- Prepare the water phase and begin mixing.
- Premix gellan gum with sugar or other dry ingredients.
- Slowly add the dry mixture under agitation.
- Heat the system to approximately:
85–90°C
to hydrate the gellan gum.
- Add tea extract, sweetener, acid, and flavor according to the product process.
- Adjust the final formulation and complete pasteurization or filling.
Starting Trial Design
Because tea formulations vary significantly, a dosage screening trial is recommended.
Example:
Trial A:
0.010% LA gellan gum
Trial B:
0.015% LA gellan gum
Trial C:
0.020% LA gellan gum
Trial D:
0.025% LA gellan gum
Evaluate:
- sedimentation after storage
- clarity
- viscosity
- mouthfeel
- flavor release
What If Sedimentation Still Appears?
Increasing gellan gum may help, but other factors should also be checked.
Important variables include:
- tea extract concentration
- particle size
- mineral content
- pH
- filtration process
- storage temperature
A stability problem is not always caused by insufficient gellan gum.
What If the Beverage Becomes Too Thick?
Reduce the dosage gradually.
For example:
0.025% → 0.020% → 0.015%
The best formulation is usually the lowest dosage that provides the required stability.
HA or LA Gellan Gum for Tea Beverage?
For clear tea beverages:
Low acyl gellan gum is often preferred because of:
- transparency
- strong suspension ability
- low viscosity
For milk tea or tea beverages containing dairy proteins, high acyl gellan gum may be considered because it can provide a softer texture and better mouthfeel.
Practical Starting Formula
For a first RTD tea beverage trial:
100 kg tea beverage
*
10–25 g low acyl gellan gum
*
hydration at 85–90°C
is a reasonable starting point.
The final commercial formula should always be validated using the actual tea extract, water quality, processing equipment, and expected shelf-life requirements.