Choosing between high acyl, low acyl, a blend, and a specific mesh is the first decision in any gellan gum project, and it is usually made badly — by defaulting to whatever the previous project used.
This is the decision framework. Five questions, in order, and the answer usually falls out of the first three.
Question 1: Does the product need to hold particles?
If yes, you are in suspension territory, and the answer is almost always low acyl (LA) gellan gum at very low dosage.
The reason is mechanical. Suspension requires yield stress — a threshold below which the liquid does not flow — not viscosity. LA gellan gum delivers yield stress at 0.02–0.05 %; a thickener needs far more to achieve the same effect, and makes the product unpleasantly thick in the process.
Note that this is also the case where you may want a fluid gel: a structure that holds particles at rest but breaks down and flows when pumped or poured.
Question 2: What temperature does the product experience?
This question separates the two grades more decisively than texture preference does.
| Process condition | Implication |
|---|---|
| Retort, in-pack sterilisation, hot fill | LA only. HA gels melt at these temperatures |
| UHT with a gel structure required in the pack | LA, with sequencing control |
| Frozen, then thawed | Either, but verify freeze-thaw stability — see below |
| Cold fill, then chilled | Either |
| Add to a hot liquid, then cool and serve | Either, but HA re-melts more readily |
If your product must survive sterilisation with its structure intact, the decision is made. HA is not a candidate.
Question 3: What should it feel like in the mouth?
If the first two questions did not decide it, this one does.
| Desired sensory | Grade |
|---|---|
| Soft, elastic, cohesive; melts in the mouth; gives flavour release | HA |
| Firm, brittle, short, clean bite; does not melt | LA |
| Somewhere between | A blend of HA and LA |
| Pourable, with particles held in suspension | LA at low dosage (fluid gel) |
The blend option deserves more attention than it gets. Mixing HA and LA lets you move along the texture axis — from elastic to brittle — without changing the total gum level. It is a standard technique and it is more precise than adding a third hydrocolloid.
Question 4: What is the ion environment?
LA gellan gum needs cations to set; HA gels more readily without added ions. Two practical checks:
- Does the recipe already supply calcium or magnesium? Dairy, plant proteins, tomato, fruit purée and mineral-fortified products all do. That may be enough, or it may be too much.
- Does the process water vary? Hard water effectively pre-doses your gum and can cause premature gelation.
If the answer is "plenty of calcium, and it arrives early in the process", you will likely need a sequestering agent such as sodium citrate to hold the set back until you want it. That is a formulation decision that sits alongside the grade choice, not after it.
Question 5: How will the powder be dispersed?
This determines the mesh and whether you need an agglomerated grade.
| Dispersion method | Grade recommendation |
|---|---|
| High shear, hot water, good agitation | Standard fine grade (150–200 mesh) |
| Moderate agitation, warm water | Standard medium grade, or dry blend with a carrier |
| Low shear, manual addition, cold or warm water | Agglomerated (instant) grade, or dry blending |
| Dry blend into a powder mix | Any grade, provided the blend is uniform |
Do not skip this question. A grade chosen for texture that cannot be dispersed in your plant will fail before it ever gels.
The decision table
| Application | Grade | Typical dosage | Dispersion note |
|---|---|---|---|
| Pulpy juice, thin, suspension only | LA | 0.02–0.04 % | Fine grade, hot hydration |
| Plant-based milk | LA | 0.02–0.05 % | Check the protein's calcium contribution |
| Protein drink, high mineral | LA | 0.03–0.06 % | Sequestrant likely needed |
| Firm jelly, heat stable | LA | 0.2–0.5 % | Hydrate fully, then add ions |
| Soft elastic gel, mouth-melt | HA | 0.3–1.0 % | Sets without added ions |
| Vegan gummy | LA, or LA/HA blend | 0.5–1.0 % | Dry blend in high-solids systems |
| Fluid gel for suspension | LA | 0.02–0.05 % | Shear during cooling is part of the design |
| Retort-stable fruit piece | LA | 0.3–0.6 % | Verify after full thermal process |
| Toothpaste, personal care | LA | 0.2–0.8 % | Hydrate before adding salts |
Dosages are orientation values. Always establish them in your own system.
The two mistakes to avoid
1. Choosing a grade from a spec sheet. Two LA grades from two suppliers can differ in degree of deacylation and molecular weight, and therefore in texture. Trial the material, not the label.
2. Optimising grade and dosage separately. Grade, dosage, ion level and process temperature interact. Change one at a time, but evaluate the combination — a dosage that fails with one grade may be correct with a blend.
What to ask a supplier
Give them your process conditions and target texture and ask for a recommendation with reasoning. A supplier who asks about your ion level, your process temperature and your dispersion method before recommending a grade is a supplier who understands the ingredient.
For grade recommendations based on your specific application, contact Cinogel.
Part of the E418.org gellan gum knowledge base. See also: high acyl vs low acyl gellan gum, and when should you choose high acyl gellan gum.