🌶️ : Gellan Gum for Hot-Fill Sauces and Dressings That Stay Stable



♨️ The Hot-Fill Processing Challenge

Hot-fill sauces — such as chili oils, vinaigrettes, and fruit-based glazes — are subject to intense thermal conditions that can destroy the structure of common thickeners like starch or xanthan.

To maintain clarity, suspension, and texture after heating and cooling, formulators are turning to gellan gum as a robust and highly adaptable stabilizer.

🧪 Why Gellan Gum Works in Hot-Fill Systems

Gellan gum is one of the few hydrocolloids that:

  • 🌡️ Withstands high temperatures (UHT, pasteurization)
  • 🧊 Sets upon cooling — no secondary processing needed
  • 🧃 Suspends herbs, spices, or pulp in fluid gel format
  • 💧 Maintains low viscosity — ideal for pourable sauces

It performs beautifully in both oil-based and water-based hot-fill products.

🛠️ Formulation Tips for Hot-Fill Sauces

Low acyl (LA) gellan is typically used for clear or fluid gels. To optimize:

  • Use 0.05% to 0.15%, depending on sauce thickness desired
  • Hydrate fully at 85–95°C, then fill while hot
  • As the product cools, it forms a smooth, stable gel matrix

Perfect for:

  • 🥫 Clear chili sauces with floating chili seeds
  • 🍋 Citrus dressings with visible zest and fiber
  • 🍇 Balsamic glazes that stay glossy and uniform
  • 🍗 Savory marinades with garlic or herb particulates

🥄 Real Industry Usage

Gellan gum is already featured in:

  • Premium vinaigrettes with long shelf life and no separation
  • Gourmet dipping sauces that stay stable through shipping
  • Spicy glazes that don't weep or split in the jar
  • Oil-in-water emulsions that don't need constant shaking

It also helps reduce reliance on synthetic emulsifiers, fitting clean-label demands.

🌿 Clean Label Advantage

Gellan gum is:

  • ✅ Vegan
  • ✅ Kosher & Halal
  • ✅ Non-GMO
  • ✅ Gluten-free
  • ✅ Effective at ultra-low doses

This makes it an ideal solution for premium products aiming for natural stability.

🧩 Final Thoughts

If you're producing condiments or sauces that go through hot-fill processing, using gellan gum for hot-fill sauces and dressings can transform shelf life, texture integrity, and visual appeal — all without compromise.

Its thermal tolerance, suspension power, and clean label make it a true next-gen stabilizer for modern food systems.