Grade · Blend
A blend of high acyl and low acyl gellan gum
A blend is the answer when the product wants two behaviours at once: the elasticity of high acyl and the tighter set of low acyl. The two grades are not competitors in that case — the ratio is the formulation variable.
Key figures
- A blend of 20–40% low acyl in a high acyl base tightens the gel without losing the chew.
- A common starting point for a blend is 60:40 high acyl to low acyl, moved in 10% steps.
- Vegetarian gummy confectionery uses an LA + HA blend at 0.15–0.5% as a gelatin replacement.
- Snow-skin mooncake and mochi use an LA + HA blend at 0.1–0.25% for freeze-thaw stability without syneresis.
What to do
- Start at roughly 60:40 high acyl to low acyl, and move in 10% steps.
- Dry blend the two powders before dispersion, or premix them as a concentrate — otherwise the two grades hydrate at different rates.
- Re-check the process temperature. A blend containing low acyl will not melt out the way pure high acyl does.
Where this grade is the usual answer
- Gummy and vegetarian confectionery replacing gelatin
- Products needing both chew and heat stability
- Snow-skin mooncake, mochi and freeze-thaw stable desserts
- Textures that sit between brittle and elastic
A blend is a formulation choice, not a supplied grade. Ask for the two grades separately and fix the ratio yourself, so the specification stays under your control.
The other two outcomes
A different answer, if your constraints differ
Other tools
Keep going
Three more decision aids for the same problem set.