✅ How to Use Gellan Gum in the Beverage Industry
By CINOGEL BIOTECH | www.cinogel.com
📘 Table of Contents
🔍 Introduction to Gellan Gum in Beverages⚖️ High Acyl vs Low Acyl Gellan Gum
🍊 Fruit Juices & Juice Drinks
🥛 Plant-Based Milks (Oat, Almond, Soy)
💊 Nutritional & Supplement Beverages
🍓 Flavored Waters & Clear Beverages
🥤 Carbonated Soft Drinks
🍸 Alcoholic Beverages
🧃 RTD Tea, Coffee & Dairy Drinks
🧪 How to Use Gellan Gum in Formulation
🔍 Introduction to Gellan Gum in Beverages
Gellan gum is a highly functional hydrocolloid used to suspend particles, stabilize emulsions, and enhance mouthfeel in a wide range of beverages. It works at very low dosages, tolerates a broad pH range, and remains stable through pasteurization and UHT processing. Gellan is derived from natural fermentation, making it suitable for clean-label, vegan, and allergen-free formulations.
⚖️ High Acyl vs Low Acyl Gellan Gum
- Low Acyl (LA): Forms firm, brittle gels. Ideal for clear drinks that need pulp or particles suspended without added thickness.
- High Acyl (HA): Forms soft, elastic gels. Best for protein-rich or creamy beverages where smooth mouthfeel and emulsion stability are key.
🍊 Fruit Juices & Juice Drinks
Why Gellan Gum? In beverages like orange juice or mango nectar, pulp and fiber tend to settle at the bottom. Low acyl gellan gum forms a weak, invisible gel network that keeps particles suspended without affecting clarity or viscosity.
Recommended Type: Low Acyl Gellan GumDosage: 0.015%–0.03%
Basic Formula Example:
- Water: 1000g
- Orange Juice Concentrate: 100g
- Low Acyl Gellan Gum: 0.2g (0.02%)
- Citric Acid: Adjust to pH 3.5
- Calcium Lactate: 0.05g
Process: Disperse gellan gum in water, heat to 85–90°C, then cool while mixing. Add juice after hydration and mix well before bottling.
🥛 Plant-Based Milks (Oat, Almond, Soy)
Why Gellan Gum? Plant milks often suffer from phase separation. High acyl gellan gum provides a soft gel network that prevents settling of insoluble fibers and proteins while improving mouthfeel without a heavy texture.
Recommended Type: High Acyl Gellan GumDosage: 0.05%–0.1%
Basic Formula Example:
- Water: 850g
- Oat Base or Soy Slurry: 150g
- High Acyl Gellan Gum: 0.8g (0.08%)
- Sunflower Oil: 1.5g (optional)
- Salt/Sweetener: to taste
Process: Disperse gellan into water, heat to 85–90°C, homogenize with other ingredients, then cool and bottle. Pasteurization or UHT stable.
💊 Nutritional & Supplement Beverages
Why Gellan Gum? These beverages contain added proteins, minerals (like calcium or magnesium), and fibers that tend to settle. Gellan gum helps distribute them evenly and keep the drink visually and functionally consistent.
Recommended Type: High Acyl or Low AcylDosage: 0.03%–0.07%
Basic Formula Example:
- Water: 950g
- Whey or Plant Protein: 30g
- Vitamins & Minerals: as required
- High Acyl Gellan Gum: 0.5g (0.05%)
- Flavor & Sweetener: to taste
🍓 Flavored Waters & Clear Beverages
Why Gellan Gum? These beverages need to remain crystal clear while still suspending fruit bits or decorative inclusions. Low acyl gellan forms a transparent gel network that holds particles in place without clouding the product.
Recommended Type: Low Acyl Gellan GumDosage: 0.01%–0.025%
Basic Formula Example:
- Water: 990g
- Fruit Pieces or Beads: 10g
- Low Acyl Gellan Gum: 0.15g (0.015%)
- Citric Acid: Adjust pH to ~3.5
- Flavor/Sweetener: to taste
🥤 Carbonated Soft Drinks
Why Gellan Gum? Suspensions in carbonated beverages are tricky due to bubbles and acidity. Low acyl gellan gum can help suspend fibers or color beads while resisting degradation in acidic, pressurized environments.
Recommended Type: Low Acyl Gellan GumDosage: 0.015%–0.03%
Notes: Test with final CO₂ level to ensure gel network stability is maintained post-carbonation.
🍸 Alcoholic Beverages
Why Gellan Gum? In ready-to-drink alcoholic products (cocktails, wine coolers), you may want to add botanical suspensions or fruit inclusions. Gellan gum tolerates low to moderate alcohol levels while maintaining stability.
Recommended Type: Low Acyl or High Acyl Gellan GumDosage: 0.015%–0.05%
Tip: Avoid using in products over 15% alcohol without testing. Blending with alcohol during cooling phase improves dispersion.
🧃 RTD Tea, Coffee & Dairy Drinks
Why Gellan Gum? Ready-to-drink beverages like milk tea or cold brew can have solids (like cocoa, tea dust, or protein) that settle. High acyl gellan prevents sedimentation and contributes to smooth texture and creamy body.
Recommended Type: High Acyl Gellan GumDosage: 0.03%–0.06%
Basic Formula Example:
- Brewed Tea or Coffee: 900g
- Milk or Non-Dairy Creamer: 100g
- High Acyl Gellan Gum: 0.4g (0.04%)
- Sugar: 5% (optional)
🧪 How to Use Gellan Gum in Beverage Formulation
- 🌡️ Hydration: Use high-shear mixing; heat the gellan gum in water to 85–90°C for full activation.
- 🧊 Cooling: Cool under gentle stirring to form gel network for suspension or texture.
- ⚖️ Typical Dosage: 0.01–0.1% depending on type, clarity, and formulation goal.
- 📏 pH Range: Works from pH 3 to 7. Calcium ions strengthen gel network where needed.
📌 Need help choosing the right type of gellan gum for your formulation? Contact CINOGEL BIOTECH today.
👉 Visit: www.cinogel.com
