🥛 : How to Stabilize Plant-Based Milk with Gellan Gum – Step-by-Step Guide
🧩 Why Stabilization Is Crucial for Non-Dairy Milks
Plant-based milks (like oat, almond, soy, or pea) are naturally prone to:
- 🌫️ Separation or sedimentation
- 💦 Wateriness or phase splitting
- 🧪 Inconsistency in mouthfeel
To deliver a smooth, creamy, and shelf-stable drink, manufacturers use gellan gum — a highly efficient hydrocolloid that works even at low concentrations.
✅ Step-by-Step: Stabilizing Plant-Based Milk with Gellan Gum
1️⃣ Choose the Right Gellan Gum Type
High Acyl (HA) Gellan Gum
- ✔️ Adds body, creaminess
- ✔️ Forms elastic, soft gel
- ✔️ Ideal for RTD plant-based drinks
CINOGEL Biotech provides both HA and LA types, with food-grade certification and tailored support for beverage applications.
2️⃣ Determine the Correct Dosage
| Product Type | Gellan Gum % |
|---|---|
| Almond / Oat Milk | 0.025–0.05% |
| Soy / Pea Milk | 0.03–0.06% |
| Fortified Blends | 0.05–0.1% |
3️⃣ Hydration & Activation
- 🔥 Heat to 85–90°C
- 🌀 Stir continuously for uniform dispersion
- 🧬 Add calcium or cations if needed (to promote stabilization)
Pro tip: Gellan gum must be fully hydrated to perform effectively — especially in UHT or pasteurized lines.
4️⃣ Homogenize the Emulsion
- 🌀 Use high-pressure homogenization for full integration
- 🧃 Combine with plant fats, proteins, and stabilizers as needed
- ❄️ Cool and package under clean conditions
You'll get a homogenous, non-separating milk alternative — with excellent storage and shipping stability.
5️⃣ Shelf Stability & Sensory Testing
- ✔️ Cold-stable (no separation in the fridge)
- ✔️ Heat-stable (survives pasteurization or UHT)
- ✔️ Clean mouthfeel (not slimy or gummy)
- ✔️ Neutral taste profile
Formulators using CINOGEL Biotech gellan gum often achieve 6–12 months shelf life for commercial plant milks.
🏷️ Labeling & Market Benefits
- ✅ Vegan / Plant-Based
- ✅ Clean Label (listed simply as "gellan gum" or E418)
- ✅ Non-GMO
- ✅ Kosher / Halal available
- ✅ Works with added vitamins, minerals, or flavors
🌍 CINOGEL Biotech – Your Partner in Plant-Based Innovation
With over 15 years of experience and global supply capacity, CINOGEL Biotech supports brands launching oat, almond, and soy-based beverages by:
- Supplying high-purity gellan gum
- Offering formulation support
- Ensuring consistency and quality from lab to large-scale production
✨ Final Tip
Stabilizing plant-based milk with gellan gum is a simple, cost-effective solution that improves quality, shelf life, and consumer satisfaction.
Whether you're launching a latte base, protein milk, or functional vegan drink — start with smart stabilization.
