Gellan Gum Formula for Soy Milk

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.

Soy milk is one of the most established plant-based beverages, but maintaining a stable system during storage can still be challenging.

Soy proteins, oil droplets, minerals, and other components can interact with each other and cause:

* sedimentation
* separation
* uneven texture
* changes in appearance

Gellan gum can help improve suspension stability and provide a smoother drinking experience when used at an appropriate level.

Basic Soy Milk Formula

For 100 kg finished soy milk:

Water: q.s. to 100 kg
Soy protein or soy extract: 3–8 kg
Vegetable oil: 1–3 kg
Sugar: 3–8 kg
Gellan gum: 30–50 g
Salt: 0.1–0.3 kg
Flavor: as required
Other ingredients: as required

Recommended starting range:

Gellan gum: 0.03–0.05%

Equivalent to:

30–50 g gellan gum per 100 kg soy milk

Why Use Gellan Gum in Soy Milk?

Soy milk contains proteins that can interact with minerals and other ingredients.

During storage, these components may form sediment or create an unstable appearance.

A suitable amount of gellan gum can help maintain a more uniform system by creating a gentle stabilizing structure.

The target is usually:

* good suspension
* smooth mouthfeel
* stable appearance
* minimal sedimentation

The goal is not to create a gel.

Suggested Processing Method

1. Prepare the water phase and begin mixing.

2. Premix gellan gum with sugar or another dry ingredient.

3. Slowly add the premix under continuous agitation.

4. Heat the system to:

85–90°C

to properly hydrate the gellan gum.

5. Add soy ingredients, oil, flavor, and other components according to the selected process.

6. Homogenize if required.

7. Cool and check the final product.

Starting Trial Design

A simple dosage screening can help identify the suitable level.

Example:

Trial A:

0.02% gellan gum

Trial B:

0.03% gellan gum

Trial C:

0.04% gellan gum

Trial D:

0.05% gellan gum

Compare the samples for:

* sedimentation after storage
* viscosity
* mouthfeel
* stability after temperature changes
* overall appearance

What If Soy Milk Has Too Much Sediment?

Increasing gellan gum may help, but it is important to check the whole system.

Possible factors include:

* soy protein concentration
* particle size
* filtration process
* homogenization conditions
* mineral content
* pH
* storage temperature

A stability problem is not always caused by insufficient hydrocolloid.

What If Soy Milk Becomes Too Thick?

Reduce the gellan gum concentration gradually.

For example:

0.05% → 0.04% → 0.03%

Avoid changing several ingredients at the same time during trials, because it becomes difficult to identify which factor caused the improvement or failure.

HA or LA Gellan Gum for Soy Milk?

High acyl gellan gum is often selected when a smooth and soft beverage texture is preferred.

Low acyl gellan gum can provide stronger gel structures and may require more careful control of calcium and mineral conditions.

The final choice depends on:

* desired texture
* protein system
* mineral content
* processing method

Practical Starting Formula

For a first soy milk development trial:

100 kg soy milk

*

30–50 g gellan gum

*

hydration at 85–90°C

is a practical starting point.

The final formula should be optimized using the actual soy ingredients, production equipment, and required shelf-life performance.