🍓 : How to Prevent Syneresis in Fruit Gel Desserts with Gellan Gum



❓ What is Syneresis?

Syneresis refers to the excessive liquid loss that occurs when a gel breaks down or weeps over time. In fruit gel desserts, like fruit jellies, fruit-filled pastries, or gelled fruit toppings, syneresis can ruin the texture, appearance, and quality.

But don't worry! If you're working with gellan gum, there are some simple steps to prevent syneresis and create stable, beautiful fruit gels that last.

💡 Tip #1: Use the Right Type of Gellan Gum

Gellan gum comes in two main types:

  • Low-acyl (LA): Firm, brittle gels (perfect for fruit jellies)
  • High-acyl (HA): Soft, elastic gels (ideal for softer textures)

Low-acyl gellan gum is typically the best choice for fruit gels that need to be stable, with minimal liquid separation over time.

🧪 Tip #2: Adjust pH for Optimal Gel Formation

Gellan gum is highly sensitive to pH levels. If the pH is too high or too low, you might experience syneresis. Here's how to control it:

  • pH range for optimal gelation: 5.5 – 7.0
  • Tip: If your gel is too acidic (e.g., from citrus fruits), consider adding a small amount of calcium salt to help the gel form properly.

⚖️ Tip #3: Balance Gellan Gum Dosage

While gellan gum works at low concentrations (0.1%–0.3%), using too little may result in weak gels prone to syneresis. On the other hand, using too much can make the gel too firm and rubbery.

For fruit gel desserts, aim for a 0.2%–0.25% concentration of low-acyl gellan gum for the perfect balance of firmness and smoothness.

🏷️ Tip #4: Incorporate Calcium for Gel Strength

To prevent syneresis in high-moisture fruit gels, adding calcium salts (like calcium lactate) can enhance the gel structure and reduce water leakage.

Quick Formula:

  • Low-acyl gellan gum: 0.2%
  • Calcium lactate: 0.05%
  • Fruit juice/puree: 60%
  • Water: 30%

🥣 Tip #5: Allow Proper Gelation Time

Once you've mixed and heated your gellan gum with the fruit puree and calcium salts, allow the gel to cool and set for at least 4–6 hours (preferably overnight). This will help the gel network to fully develop, ensuring it holds together without oozing moisture.

🌍 Why Choose CINOGEL Biotech for Gellan Gum?

At CINOGEL Biotech, we provide high-quality food-grade gellan gum — both low and high-acyl varieties — for use in a wide range of gel-based food products. Whether you're making fruit gels, dairy alternatives, or confections, we offer:

  • ✅ Tailored technical support for optimal formulation
  • ✅ Consistent quality for clean-label products
  • ✅ Fast and reliable shipping worldwide

With over 15 years of expertise, CINOGEL Biotech is your trusted partner in creating stable, delicious gel desserts with no syneresis.

🧁 Final Takeaway

Preventing syneresis in fruit gel desserts is easy with the right approach. Low-acyl gellan gum from CINOGEL Biotech can help you create stable, beautiful gels with excellent texture, without the risk of weeping or moisture loss.