🥛 : Using Gellan Gum in Fermented Plant-Based Yogurt for Creamy Texture and Stability



🌱 Why Plant-Based Yogurt Needs Extra Help

Unlike dairy, plant-based bases like oat, almond, soy, or coconut lack natural casein and fat structure — making it harder to create creamy, spoonable, and stable fermented yogurt textures.

That's why formulators increasingly rely on gellan gum to bring body, set, and suspension to the final product — without compromising clean-label goals.

🧪 What Gellan Gum Does in Vegan Yogurt

When properly applied, gellan gum delivers:

  • 🍶 Spoonable Texture — no water separation
  • 🧊 Cold Set Gelation — sets after fermentation without heat reset
  • 🌀 Suspension of Cultures & Fortifiers — holds protein, calcium, and fiber uniformly
  • 🌾 Neutral Taste Impact — lets plant flavors and probiotics shine

Whether you're fermenting oat milk or almond-cashew blends, gellan gum supports clean texture and commercial-ready stability.

⚙️ Best Practices for Application

To achieve optimal yogurt consistency:

  • Use low acyl gellan (LA) for firm, clean-set texture
  • Combine with high acyl (HA) for creamy, elastic spoonfeel
  • Typical dosage: 0.1–0.25%, depending on the base

Tip: Hydrate gellan in the pre-fermentation mix, activate with heat (85–90°C), then cool and inoculate with cultures. Gelling takes place as the pH drops during fermentation.

🥣 Compatible With:

  • 🌰 Almond, oat, soy, or rice milk
  • 🥥 Coconut milk blends
  • 🦠 Probiotic and live-culture additions
  • 🍯 Fortified fiber or prebiotics (inulin, FOS, etc.)

You can tailor texture to match consumer expectations — from drinkable yogurts to firm Greek-style alternatives.

🧁 Real-Life Use Cases

Gellan gum is found in:

  • Commercial oat yogurts with shelf stability
  • Drinkable vegan yogurts that don't separate
  • High-protein fermented desserts with consistent mouthfeel
  • Blended fruit-on-the-bottom yogurts that hold layers in place

🧩 Final Thoughts

Formulating a clean-label, stable plant-based yogurt isn't easy — but using gellan gum in fermented plant-based yogurt gives you a powerful edge in achieving a creamy, natural, and consumer-friendly product.

By combining smart hydrocolloid science with fermentation know-how, you can create yogurt textures that rival dairy — without compromise.