Diagnosis · Gel too soft — no calcium present
There is nothing for the polymer to cross-link with
Low acyl gellan sets on cations, mainly calcium and magnesium. In soft water the polymer hydrates fully and stays fluid — it has no partner to build a network with, so adding more makes the solution thicker but never sets it.
What to do
- Add a calcium source: 0.02–0.05% calcium chloride, or 0.05–0.10% calcium lactate if the chloride taste is a problem.
- Or lean on an ingredient that already carries calcium — milk, a mineral blend, a calcium-fortified juice base.
- Mix it in thoroughly. A local excess sets hard in one spot while the rest of the batch stays fluid.
- If the label cannot carry an added calcium salt, move the ion source into a calcium-rich fruit or mineral concentrate.
The reading behind this
How this conclusion was reached
What is actually going wrong?
The gel is too soft, or will not set at all
Does the formula contain free calcium or magnesium — milk, mineral water, an added calcium salt, or hard tap water?
No — soft, deionised or RO water only
Check this against your own system
This describes the usual cause. What actually fixes it depends on your water hardness, total solids and fill temperature — send those three numbers and we will come back with a starting point, or with a bench sample of the grade this points to.
Ask about this diagnosisOther conclusions
Everything else the tree can land on
- Gel too soft — water hardness unknown
- Gel too soft — high acyl grade
- Gel too soft — low pH hydrolysis
- Gel too soft — remaining causes
- Lumps — powder not dry blended
- Lumps — hydration window missed
- Lumps — process details to check
- Pre-gelation — in the line
- Pre-gelation — free calcium
- Pre-gelation — cold tank
- Syneresis — water weeping
- Gel cloudy or dull
- Gel melts when warm
- Particles settle
- Slimy mouthfeel or off flavour
Other tools
Keep going
Three more decision aids for the same problem set.