🌟 Can Gellan Gum Withstand Sterilization? (High Acyl vs Low Acyl)
When working in food manufacturing, plant tissue culture, or pharmaceuticals, one key question is often asked:
👉 Can gellan gum survive sterilization temperatures without losing its properties?
The short answer: Yes. Both High Acyl (HA) and Low Acyl (LA) gellan gum are stable under sterilization and UHT conditions, making them reliable hydrocolloids for demanding applications.
🔥 Is Gellan Gum Stable During Sterilization and UHT Processing?
Both HA and LA gellan gum remain thermally stable at 110–121 °C for 15–30 minutes (autoclaving) and during UHT treatments.
- High Acyl (HA): Maintains gelling ability, withstands heat cycles, and resists breakdown.
- Low Acyl (LA): Equally heat-stable, with no decomposition under sterilization.
💡 Both perform best in the pH range of 4–8. Below pH 4, extended heating may slightly reduce gel strength.
🍮 What Happens to Gellan Gum Gels After Sterilization?
- HA Gellan Gum: Produces soft, elastic, creamy gels that remain flexible and heat-resistant.
- LA Gellan Gum: Produces firm, brittle, transparent gels that become more rigid upon cooling.
This difference is why HA is chosen for creamy beverages and desserts, while LA is used for clear gels and tissue culture media.
🥛 Best Industrial Applications of Gellan Gum After Sterilization
✅ High Acyl (HA) Gellan Gum Uses:
- Dairy & plant-based milks (oat, almond, soy, coconut)
- Yogurts & puddings
- Heat-resistant panna cotta and custards
✅ Low Acyl (LA) Gellan Gum Uses:
- Plant tissue culture (preferred agar replacement)
- Confectionery & gummy gels (clear, firm, transparent)
- Fruit preparations & jelly desserts
- Pharmaceutical capsules and gels
🔑 Why Gellan Gum is Ideal for Heat-Treated Products
Unlike many other hydrocolloids, gellan gum's structure remains intact after sterilization.
- HA ensures smooth textures in dairy alternatives.
- LA ensures strong, stable gels in culture media and candies.
This dual functionality makes gellan gum a top choice for industries needing thermal stability with reliable gel performance.
❓ Frequently Asked Questions (FAQ)
1. Does gellan gum lose strength after sterilization?
👉 No. Both HA and LA gellan gum remain stable under sterilization. At very low pH (<4), long heat exposure may slightly reduce gel strength, but in most applications, the effect is minimal.
2. Which type of gellan gum is best for dairy alternatives?
👉 High Acyl (HA) is preferred for plant-based milks and yogurts because it creates smooth, elastic textures and prevents sedimentation during UHT or sterilization.
3. Can gellan gum replace agar in tissue culture?
👉 Yes. Low Acyl (LA) is widely used as a clear, stable agar substitute, offering consistent gel strength even after autoclaving.
4. Is gellan gum safe under UHT processing?
👉 Absolutely. Gellan gum retains its gelling ability and stability under UHT conditions, making it ideal for long-shelf-life beverages.
5. What's the main difference between HA and LA after sterilization?
👉 HA forms soft, flexible gels, while LA forms firm, brittle, transparent gels. Both remain heat-stable but serve different application needs.
🔬 Gellan Gum Sterilization Stability (HA vs LA)
| Property | High Acyl (HA) Gellan Gum | Low Acyl (LA) Gellan Gum |
|---|---|---|
| Thermal Stability | Excellent — withstands autoclaving and UHT without losing gelling ability | Excellent — also survives sterilization without decomposition |
| Gel Texture After Sterilization | Soft, elastic, flexible gels remain intact | Firm, brittle, strong gels remain intact |
| Gel Transparency | Opaque to slightly hazy gels (creamy appearance) | Clear, transparent gels |
| Heat Resistance | Heat-stable even after repeated heating/cooling cycles | Heat-stable, but gels become more rigid upon cooling |
| pH Range Stability | Stable in pH 4–8 during sterilization | Stable in pH 4–8, may weaken slightly below pH 4 after long heat exposure |
| Best Applications After Sterilization | - Dairy & plant-based milks (oat, almond, soy) - Yogurt & puddings - Heat-resistant panna cotta / custards - Tissue culture media needing elastic gels | - Plant tissue culture (agar replacement) - Confectionery gels (clear, firm textures) - Fruit preps, desserts requiring transparency - Capsules / pharma gels |
✅ Last words
Both High Acyl (HA) and Low Acyl (LA) gellan gum withstand sterilization (110–121 °C) and UHT processing without losing gelling ability.
- Choose HA gellan gum for soft, elastic, creamy gels in dairy alternatives, desserts, and tissue culture.
- Choose LA gellan gum for clear, firm, brittle gels in tissue culture, confectionery, and pharma.
👉 With its outstanding heat resistance and gel stability, gellan gum remains one of the most versatile hydrocolloids in food, beverage, biotech, and pharmaceutical industries.
