🧭 Choosing the Right Gellan Gum for Your Product: A Formulator's Guide
Whether you're developing a clear beverage, a creamy dessert, or a heat-stable gel, choosing the right type of gellan gum is essential to achieving the desired texture, stability, and label appeal. Gellan gum, a fermentation-derived hydrocolloid, comes in two main grades—high acyl and low acyl—each with unique properties that influence how it performs in food, pharmaceutical, and cosmetic applications.
Let's explore how to choose the right gellan gum for your product and formulation goals.
🔬 The Two Types of Gellan Gum
| Type of Gellan Gum | Texture Profile | Gel Clarity | Heat Stability | Typical Use Cases |
|---|---|---|---|---|
| Low Acyl (LA) | Firm, brittle, clean-cut | Clear | Excellent | Juices, fluid gels, capsules |
| High Acyl (HA) | Soft, elastic, creamy | Opaque | Good | Dairy alternatives, desserts |
🧁 Common Application Scenarios & Recommendations
🧃 1. Clear Juices & Functional Beverages
- Goal: Suspension of pulp, fiber, or nutrients without haze
- Best Choice: Low Acyl Gellan Gum
- Why: Forms transparent, fluid gels that suspend particles with minimal impact on mouthfeel.
🥛 2. Plant-Based Milks and Yogurts
- Goal: Creamy mouthfeel, no separation, clean label
- Best Choice: High Acyl Gellan Gum
- Why: Offers soft gelation and elasticity-mimicking dairy texture with long-lasting stability.
🍮 3. Vegan Gels, Custards, or Panna Cotta
- Goal: Soft, elastic, heat-stable gel texture
- Best Choice: High Acyl Gellan Gum
- Why: Excellent for spoonable, melt-in-mouth gel systems.
🍬 4. Layered Gels or Confectionery
- Goal: Distinct gel layers, sharp texture
- Best Choice: Low Acyl Gellan Gum (or blend with HA)
- Why: Sets fast and holds shape with clean edges.
🍲 5. Soups and Sauces
- Goal: Suspension with flowable consistency
- Best Choice: Low Acyl Gellan Gum
- Why: Allows particles to remain suspended while keeping low viscosity.
💊 6. Pharma or Nutraceutical Liquids
- Goal: Uniform active suspension with long shelf life
- Best Choice: Low Ionic Low Acyl Gellan Gum
- Why: Ensures particle suspension without reacting with ionic actives.
⚙️ Other Key Factors to Consider
📊 1. Ionic Strength of Your System
- Low acyl gellan requires the presence of calcium or magnesium ions to gel
- High acyl gellan gels without added ions but may need heat for dispersion
🔥 2. Processing Conditions
- Gellan gum must be heated to ~85–90°C for full hydration
- Cool down triggers gelation (with or without ions depending on type)
🧪 3. Final Texture Target
| Desired Texture | Gellan Grade |
|---|---|
| Clear & brittle | Low Acyl (LA) |
| Creamy & soft | High Acyl (HA) |
| Bouncy & elastic | Blend of HA + LA |
| Fluid suspension | Low Acyl at low dosage |
🏷️ CINOGEL Biotech: The Right Gellan Gum for Every Formula
At CINOGEL Biotech, we offer tailored gellan gum solutions for every formulation type:
- 🌱 Low Acyl – for clarity, fluid gels, and suspension
- 🌿 High Acyl – for softness, elasticity, and creaminess
- ⚗️ Custom blends – for dual textures or pH/ionic-sensitive systems
- 📦 Available in R&D packs or bulk volumes for production scale
With 15+ years of experience in hydrocolloid science, CINOGEL Biotech supports you from concept to commercialization.
✅ Final Takeaway
Choosing the right gellan gum is not just about picking HA or LA-it's about aligning the gel texture, visual appearance, and processing needs with your product's goals. Whether you're crafting a silky oat milk or a crystal-clear vitamin shot, there's a perfect gellan gum solution waiting to be discovered.
🔗 CINOGEL Biotech – Your Expert Partner in Gellan Gum Formulation
From clean-label drinks to advanced functional foods, CINOGEL supplies reliable, high-quality gellan gum and technical support to help bring your vision to life.
