Gellan Gum in Yogurt: Choosing Between High Acyl and Low Acyl Types
Introduction
In yogurt production, achieving the right texture and stability is always a challenge. The product needs to stay smooth, resist whey separation, and keep a consistent body throughout its shelf life.
Among many stabilizers used today, gellan gum has become one of the most flexible and efficient options for both set and drinking yogurts. It performs well at low levels and gives manufacturers precise control over texture.
What Is Gellan Gum?
Gellan gum is a natural polysaccharide produced by fermentation. When dissolved and heated in milk, it creates a fine network that binds water and protein, giving the yogurt body and stability.
There are two main forms of gellan gum — high acyl (HA) and low acyl (LA) — each suited to a different yogurt style.
High Acyl vs. Low Acyl Gellan Gum
- High Acyl Gellan Gum (HA) forms a soft, elastic, creamy gel. It helps spoonable yogurts keep their shape and prevents whey separation. This makes it ideal for set yogurts, where the product is not stirred after fermentation.
- Low Acyl Gellan Gum (LA) forms a firmer, more brittle gel and provides good suspension stability. It's mainly used in drinking yogurts or milk beverages that need to remain pourable but stable.
In short:
- Set yogurt → High Acyl Gellan Gum
- Drinking yogurt → Low Acyl Gellan Gum
Why Use Gellan Gum in Yogurt
- Prevents whey separation. Keeps a smooth, stable texture through fermentation and storage.
- Improves mouthfeel. Provides a clean, natural texture without stickiness.
- Heat and acid stable. Performs well in pasteurization and under fermentation acidity.
- Low dosage required. Works efficiently at 0.02–0.08%.
- Compatible with other stabilizers. Blends easily with starch, pectin, or carrageenan for specific texture goals.
Comparison with Other Stabilizers
Traditional stabilizers such as gelatin, pectin, carrageenan, or guar gum are still widely used in yogurt, but gellan gum provides some unique processing and textural advantages.
| Stabilizer | Typical Use | Key Limitation | Gellan Gum Advantage |
|---|---|---|---|
| Gelatin | Classic set yogurts | Animal origin, limited heat and acid stability | Plant-based, stable under heat and acid |
| Pectin | Fruit or acidified yogurts | Sensitive to calcium and pH | Stable through fermentation, needs less control |
| Guar / Xanthan gum | Thickening for drinks | Can make texture too heavy | Smooth, light flow and clean taste |
| Carrageenan | Common in set yogurts | Requires higher dosage and careful calcium balance | Works at lower dosage; produces soft, creamy texture when combined or used alone |
Typical Use Levels
| Yogurt Type | Gellan Type | Dosage | Process Note |
|---|---|---|---|
| Set Yogurt | High Acyl (HA) | 0.03–0.08% | Add before pasteurization; hydrate at 85–95 °C |
| Drinking Yogurt | Low Acyl (LA) | 0.02–0.05% | Add before homogenization; ensure full hydration |
Conclusion
Selecting the right type of gellan gum depends on the kind of yogurt you want to make.
For a firm yet creamy set yogurt, choose high acyl gellan gum, either alone or together with carrageenan.
For a smooth, pourable drinking yogurt, use low acyl gellan gum to keep the product stable and uniform.
Gellan gum helps yogurt producers achieve consistent quality, better shelf stability, and clean, natural texture — all with minimal ingredient use.
