🥣 : How to Use Gellan Gum in Dairy-Free Yogurt Alternatives
✅ Why Gellan Gum Is Ideal for Plant-Based Yogurt
Gellan gum is a modern hydrocolloid that solves many texture and stability problems in dairy-free yogurts made from:
- 🌰 Almond
- 🥥 Coconut
- 🌾 Oat
- 🌱 Soy
Key Benefits:
- ✨ Smooth, spoonable consistency
- 💧 Prevents water separation (syneresis)
- 🍃 Low dosage and clean label
🧬 Which Type of Gellan Gum to Use?
There are two types of gellan gum:
- High Acyl (HA) – Best for elastic, creamy textures in yogurt
- Low Acyl (LA) – Used when a firmer texture is desired (e.g., set yogurts)
Recommended:
Use HA gellan gum for most dairy-free, spoonable yogurts.
CINOGEL Biotech offers both types, with food-grade certification and technical support tailored to non-dairy applications.
⚖️ Dosage Guide – How Much Gellan to Use?
| Yogurt Type | Gellan Type | Usage (%) |
|---|---|---|
| Drinkable Yogurt | HA | 0.05–0.1% |
| Spoonable Yogurt | HA | 0.1–0.2% |
| Set Yogurt (thicker) | HA + Starch | 0.15–0.25% |
- 🔥 Heat to 85–90°C for full hydration
- 🌀 Homogenize with other ingredients
- ❄️ Gel forms during cooling — no need for added gelling agents
🧪 Fermentation Friendly & Shelf Stable
- 🧫 Works with live probiotics — won't inhibit fermentation
- ❄️ Stable during cold storage — prevents liquid pooling
- 🕒 Supports extended shelf life without compromising texture
Many brands report fewer complaints and better product performance when using CINOGEL Biotech's high-acyl gellan gum in non-dairy bases.
⚡ Gellan vs. Other Common Stabilizers
| Stabilizer | Texture | Dosage | Heat Stability | Clean Label |
|---|---|---|---|---|
| Gellan | Smooth, elastic | Low | Excellent | ✅ Yes |
| Pectin | Soft, pulpy | Medium | Sensitive | ✅ Yes |
| Agar | Brittle | Medium | Moderate | ✅ Yes |
| Guar Gum | Slippery | High | Poor | ❌ Not ideal |
🏷️ What Label Claims Can You Make?
With gellan gum in your formula, you can proudly list:
- ✅ Vegan
- ✅ Gluten-Free
- ✅ Dairy-Free
- ✅ Non-GMO
- ✅ Kosher & Halal (if certified)
It appears on ingredient labels simply as "gellan gum" or E418, accepted globally.
🌍 Partnering With the Right Supplier
For successful yogurt formulation, you need more than just the right gum — you need reliability.
CINOGEL Biotech, with over 15 years of expertise in gellan gum, supports brands from R&D to scale-up:
- Custom application guidance
- Global shipping
- Strict quality control
🧩 Final Scoop
Using gellan gum in dairy-free yogurt alternatives offers texture, clarity, and clean label appeal — all while reducing formulation complexity.
Whether you're a startup in plant-based innovation or a global food brand, CINOGEL Biotech helps you deliver spoonable satisfaction, the vegan way.
