Beginner's Guide to Gellan Gum: Simple Tips for Perfect Gels
If you're just starting to use gellan gum, this guide is for you. We explain what it is, how to choose the right type, how much to use, and how to prepare it correctly—for drinks, jellies, desserts, and more.
🌱 What is Gellan Gum?
Gellan gum is a natural powder made by fermenting sugar using friendly bacteria. It helps form gels, thicken liquids, or keep particles floating in drinks.
✅ Why People Use Gellan Gum:
- Vegan and plant-based
- Works in hot and cold foods
- Needs only a very small amount
- Safe and approved worldwide
- Stable in acid or neutral foods
🔍 Two Types: Which One Should You Use?
There are 2 main types of gellan gum. Choosing the right one is important.
| Type | Texture it Creates | Best For |
|---|---|---|
| Low Acyl (LA) | Firm, clear, breakable gel | Clear drinks, jellies, capsules |
| High Acyl (HA) | Soft, elastic, creamy gel | Milky drinks, puddings, serums |
💡 Easy Rule:
LA = Clear + Firm
HA = Creamy + Soft
🧪 How Much Gellan Gum to Use?
Start with the right amount depending on what you're making:
| Product | Gellan Type | Use This Much (per 1 liter) |
|---|---|---|
| Clear drink (juice, etc) | Low Acyl | 0.12 – 0.25 grams (0.012–0.025%) |
| Milky drink (oat/soy) | High Acyl | 0.25 – 0.35 grams (0.025–0.035%) |
| Soft pudding | High Acyl | 2 – 4 grams (0.2–0.4%) |
| Jelly (firm, sliceable) | Low Acyl | 4 – 7 grams (0.4–0.7%) |
| Tissue culture media | Low Acyl | 3– 4 grams (0.3–0.4%) |
🧠 Start low, then increase slowly. Even a small change (0.01%) makes a big difference.
🔧 How to Use Gellan Gum (Step-by-Step)
Using gellan gum properly is key to great results. Follow these easy steps to get it right, whether you use Low Acyl (LA) or High Acyl (HA) gellan gum.
1️⃣ Pre-Mix the Powder
- To avoid clumps, always mix gellan gum powder with a small amount of sugar, powdered milk, or dry ingredients first.
- Example: For 1 gram of gellan gum, mix well with 10 grams of sugar.
2️⃣ Add to Liquid Slowly & Stir Well
- Sprinkle your pre-mixed powder slowly into cold or room temperature liquid (water, juice, or milk).
- Stir continuously to evenly disperse the powder without lumps.
3️⃣ Heat to Activate
- Gellan gum needs heat to dissolve fully and activate its gelling properties.
- Heat your mixture gently to about 85–95°C (185–203°F) while stirring.
- Keep it at this temperature for 1–2 minutes to fully hydrate the gellan gum.
4️⃣ Cooling and Setting
- After heating, let the mixture cool down to room temperature or chill it.
- Gels form during cooling, not while hot.
- The gel texture depends on the gellan type:
| Gellan Type | Gel Texture on Cooling |
|---|---|
| Low Acyl (LA) | Firm, brittle, clear gel |
| High Acyl (HA) | Soft, elastic, creamy gel |
5️⃣ Calcium and Gellan Gum — What You Need to Know
Calcium ions (or other divalent ions like magnesium) play different roles depending on the gellan gum type:
- Low Acyl (LA) gellan gum needs calcium to form a strong, firm gel. The calcium ions act like "bridges," linking the gellan molecules together to build a firm network. Without calcium, LA gellan usually won't gel properly.
- High Acyl (HA) gellan gum gels mainly through temperature changes — it forms soft, elastic gels by cooling down after heating, without needing calcium. Adding calcium is not required for HA gels, though sometimes small amounts can slightly modify the gel texture.
| Gellan Type | Calcium Required? | Gelation Mechanism |
|---|---|---|
| Low Acyl (LA) | Yes, essential | Calcium cross-linking + cooling |
| High Acyl (HA) | Not required, optional | Heat-induced cooling, acetyl groups |
6️⃣ Final Tips
- Avoid overheating after gelling starts; too much stirring or heat can break down the gel.
- Adjust the amount of gellan and calcium to reach your preferred texture.
- For soft gels or fluid gels, use less gellan; for firm gels, increase dosage or calcium.
- Always test small batches before scaling up.
Summary Table:
| Step | Low Acyl Gellan Gum | High Acyl Gellan Gum |
|---|---|---|
| Pre-mix | Mix with sugar or powder | Mix with sugar or powder |
| Add to liquid | Slowly into cold or room temp liquid | Slowly into cold or room temp liquid |
| Heat | Heat to 85–95°C, hold 1–2 min | Heat to 85–95°C, hold 1–2 min |
| Add calcium | Add small calcium ions after heating | No calcium needed |
| Cool | Cool to set firm gel | Cool to set soft elastic gel |
❗ Common Problems & Fixes
| Problem | What Went Wrong | How to Fix It |
|---|---|---|
| Gel too soft or melts | Not enough gellan or wrong type | Use correct type and increase dosage |
| Gel too hard or rubbery | Too much gellan | Lower the dosage step by step |
| Clumps in liquid | Added directly to water | Always mix with sugar first |
| Clear drink turned cloudy | Used High Acyl gellan | Use Low Acyl for clear beverages |
| Doesn't gel | Didn't heat properly or no calcium | Heat above 85°C and add calcium (for LA) |
🥤 What Can You Make with Gellan Gum?
| You Want To Make... | Use This Type | Notes |
|---|---|---|
| Clear vitamin drink | Low Acyl | Keeps particles floating, clear |
| Oat or almond milk | High Acyl | Smooth mouthfeel, no separation |
| Soft jelly dessert | High Acyl | Elastic and scoopable |
| Firm fruit jelly (cuttable) | Low Acyl | Sliceable, breakable |
| Plant tissue culture gel | Low Acyl | Stable, firm support |
| Skin gel or lotion base | High Acyl | Non-sticky and stable |
🧼 Clean Label & Safe
Gellan gum is:
- 🌿 Vegan
- 🛡️ Allergen-Free
- 🧴 Clean label
- 🌎 Approved by FDA, EFSA, China, Japan, etc.
🏢 Where to Buy Gellan Gum?
Looking for reliable supply and help with your first test?
🔹 CINOGEL BIOTECH
— 15+ years of gellan gum experience
— Free technical support for beginners
— Fast shipping and sample support
🌐 www.cinogel.com
📧 gellangum@cinogel.com
📞 WhatsApp: +86 15038031303
✅ Beginner's Checklist
- ☑Chose the right type (HA or LA)?
- ☑Measured the correct dosage?
- ☑Mixed with sugar or powder first?
- ☑Heated to 90°C?
- ☑Added calcium for Low Acyl?
- ☑Let it cool to set?
You're now ready to create your first gellan gum product!
