🧪 Differences Between High Acyl and Low Acyl Gellan Gum: A Complete Guide
Gellan gum is a modern marvel in the world of hydrocolloids - a natural, high-performance ingredient that bridges science and food innovation. Extracted through the fermentation of Sphingomonas elodea, this polysaccharide is prized for its excellent gelling, stabilizing, and suspending properties. But when formulating with gellan gum, one critical decision must be made:
Should you use High Acyl or Low Acyl gellan gum?
In this post, we take a deep dive into the key differences between these two types, helping formulators, food scientists, and tissue culture specialists make informed decisions based on texture, clarity, heat stability, and more.
🌱 1. What Is Gellan Gum?
Gellan gum is a linear polysaccharide composed of glucose, rhamnose, and glucuronic acid. It forms gels upon cooling from a hot solution, especially in the presence of divalent or monovalent cations like calcium or sodium.
What makes gellan unique is its dual nature:
- High Acyl Gellan Gum (HA) – soft, elastic, creamy
- Low Acyl Gellan Gum (LA) – firm, brittle, transparent
Each has distinct molecular characteristics and practical applications across industries.
🔬 2. Molecular Differences
The distinction between HA and LA gellan gum lies in the acyl substituents on the polysaccharide chain.
🧈 High Acyl Gellan Gum:
- Retains its natural acetyl and L-glyceryl groups
- These hydrophobic side chains give the gum softness and elasticity
- Naturally produced during fermentation
🧊 Low Acyl Gellan Gum:
- Treated with alkaline solution post-fermentation to remove acyl groups
- Removal increases the rigidity and clarity of the resulting gel
- Forms stronger intermolecular junction zones
This chemical modification leads to drastically different gel textures, even at the same concentration.
🧪 3. Textural and Functional Comparison
| Feature | High Acyl Gellan Gum 🧈 | Low Acyl Gellan Gum 🧊 |
|---|---|---|
| Texture | Soft, elastic, creamy | Firm, brittle, breakable |
| Gel Strength | Weaker, more flexible | Stronger, more rigid |
| Appearance | Opaque to milky | Clear to transparent |
| Mouthfeel | Smooth, melts in the mouth | Snaps, firm bite |
| Cation Sensitivity | Low to moderate | High – needs Ca²⁺ or Mg²⁺ |
| Thermal Stability | Thermo-reversible (melts on heat) | Thermo-irreversible (heat stable) |
| Hydration Temp | 85–90°C | 80–85°C |
| Suspension Ability | Excellent (fluid gel systems) | Low (forms solid gel) |
🍨 4. High Acyl Gellan Gum: Properties & Applications
High acyl gellan gum is ideal when a creamy, soft, or elastic texture is required. It forms a flexible, non-brittle gel with excellent suspension ability — perfect for beverages and dairy alternatives.
✅ Applications:
- 🥛 Plant-based milks (oat, almond, soy) – prevents sedimentation
- 🍮 Creamy desserts – panna cotta, mousse, yogurt alternatives
- 🍜 Soups & sauces – adds body and stability
- 🧫 Fluid gels – used in modernist gastronomy
- 🍶 Low-fat dairy products – improves creamy mouthfeel without fat
Its ability to hold particles in suspension makes it popular in nutritional beverages, where fiber, minerals, or plant proteins may settle without stabilizers.
🍬 5. Low Acyl Gellan Gum: Properties & Applications
Low acyl gellan gum is known for its rigid gel structure, high clarity, and resistance to heat. This makes it ideal for gelled products that need to retain shape, especially in high-temperature applications.
✅ Applications:
- 🍭 Jelly candies – clear, heat-stable chewy candies
- 🧃 Clear beverage gels – floating fruit gels or drinkable jelly
- 🧫 Plant tissue culture – provides transparent support medium
- 💊 Pharma gels and capsules – oral dosage formats
- 🥧 Bakery fillings – heat-resistant fruit gels or jelly layers
In the lab, tissue culture specialists prefer LA gellan gum due to its clarity, low impurity level, and compatibility with nutrient media.
🧪 6. Key Considerations for Formulators
When choosing between HA and LA gellan gum, ask yourself the following:
🤔 What texture do I want?
- Soft and melt-in-mouth? → High Acyl
- Firm and sliceable? → Low Acyl
🔥 Will the product be heated?
- Reheatable desserts or hot sauces? → Low Acyl
- Cold-set applications or thermo-reversible textures? → High Acyl
🌫️ Do I need a clear gel?
- Clear, aesthetic gels → Low Acyl
- Opaque or suspension systems → High Acyl
🌿 Is the product plant-based or clean label?
Both types are vegan and non-GMO, suitable for clean label formulations.
🧭 7. How to Use Gellan Gum Effectively
⚗️ Dosage Levels:
| Application | Gellan Type | Typical Dosage (%) |
|---|---|---|
| Plant-based milk | High Acyl | 0.02–0.06 |
| Fluid gel for suspension | High Acyl | 0.05–0.1 |
| Clear gel desserts | Low Acyl | 0.1–0.3 |
| Confectionery | Low Acyl | 0.2–0.8 |
| Tissue culture medium | Low Acyl | 0.2–0.3 |
💡 Always disperse gellan gum in cold water first, then hydrate at 85–90°C while stirring. Add cations (if needed) after hydration.
🏷️ 8. Combining HA and LA for Hybrid Textures
For formulators looking for custom textures, blending HA and LA gellan gum can produce unique gel characteristics — combining clarity with elasticity.
Examples:
- ✅ Chewy-yet-smooth dessert gels
- ✅ Clear but non-brittle beverage gels
- ✅ Elastic meat analogs or structured plant protein
This hybrid approach offers enormous creative flexibility in food design.
📖 9. Frequently Asked Questions (FAQs)
❓ Can I substitute one type of gellan gum for another?
Not directly. HA and LA behave differently. Substitution will drastically change the texture and appearance of your product.
❓ Is gellan gum safe for all diets?
Yes. Gellan gum is:
- ✅ Vegan
- ✅ Halal & Kosher
- ✅ Gluten-free
- ✅ Non-GMO
❓ Can I use gellan gum in acidic products?
Yes. Both HA and LA gellan gum are stable across a wide pH range (3–10), making them ideal for acidic fruit gels or beverages.
❓ What's the shelf life of gellan gum gels?
- HA gels: ~1–2 weeks (softening over time)
- LA gels: Up to several months (if sealed and stored properly)
🏭 10. Industry Applications Beyond Food
🧪 Biotechnology:
- Plant tissue culture (MS, B5 media)
- Micropropagation support
- Encapsulation of cells or beads
💊 Pharmaceutical:
- Oral jellies
- Controlled-release gels
- Gel capsules and carriers
🧴 Cosmetics:
- Gel-based serums
- Transparent moisturizing gels
- Suspension of exfoliating beads or glitter
🌐 11. Where to Source High-Quality Gellan Gum
Choosing a trusted supplier ensures:
- ✔️ Consistent gel strength
- ✔️ Clean sensory profile
- ✔️ Low impurities (especially for lab and food-grade use)
At CINOGEL BIOTECH, we specialize in:
- 📦 Supplying both High Acyl and Low Acyl gellan gum
- 🧪 Offering custom formulations
- 🌍 Supporting global delivery and technical consultation
🌐 Visit CINOGEL BIOTECH or www.gellangum.net to request samples or technical specs.
📌 Final Thoughts: HA vs. LA Gellan Gum
| Use Case | Best Gellan Type |
|---|---|
| Creamy oat milk suspension | High Acyl |
| Clear vegan jelly candy | Low Acyl |
| Plant tissue culture medium | Low Acyl |
| Melt-in-mouth panna cotta | High Acyl |
| Heat-stable pie filling | Low Acyl |
🎯 Choosing the right gellan gum makes the difference between a failed gel and a premium-quality product with optimal stability, appearance, and mouthfeel.
📣 Need Help With Formulation?
Whether you're launching a plant-based drink, developing next-gen pharma gels, or setting up a tissue culture lab, our technical team at CINOGEL BIOTECH is here to help.
📬 Contact us today to request free samples or customized support.
