HA vs LA Gellan Gum in Real Formulations
This comprehensive guide explains how High-Acyl (HA) and Low-Acyl (LA) gellan gum behave in real formulations—food, beverages, plant-based milks, desserts, industrial applications, cosmetics, pharmaceuticals, and for plant tissue culture (PTC).
- 1. Overview
- 2. Application Summary Table
- 3. HA vs LA: Key Differences
- 4. Texture & Functional Behavior
- 5. Plant-Based Milks
- 6. Juices, Teas & Functional Drinks
- 7. Desserts & Modern Cuisine
- 8. Industrial Foods
- 9. CINOGEL LA Gellan Gum in Plant Tissue Culture (PTC)
- 10. Cosmetics & Personal Care
- 11. Pharma & Functional Uses
- 12. Using HA & LA Together
- 13. Common Formulation Mistakes
- 14. Quick Decision Guide
- 15. Final Takeaway
1. Overview
Gellan gum—both High-Acyl (HA) and Low-Acyl (LA)—is widely used across beverages, dairy alternatives, desserts, cosmetics, pharmaceuticals, and plant tissue culture media. The two forms share the same polysaccharide backbone, but different acylation levels create dramatically different textures and behaviors.
The key principle:
- HA gellan gum → creamy, elastic, soft, milky textures.
- LA gellan gum → firm, clear, brittle gels & suspension networks.
This guide connects these differences to real-world use cases with detailed formulation tables and processing steps.
2. Application Summary Table
| Application | Primary Type | Typical Use Level | Main Function |
|---|---|---|---|
| Plant-based milks | HA | 0.08–0.20% | Creamy body, UHT stability, barista performance |
| Pulp juices & teas | LA | 0.015–0.03% | Clear particle suspension |
| Panna cotta / soft gels | HA | 0.30–0.50% | Elastic, dairy-like gel |
| Firm jellies | LA | 0.40–0.70% | Firm, sliceable gel |
| Retorted soups | HA | 0.20–0.40% | Body & heat stability after 121°C |
| PTC media (CINOGEL) | LA | 3.0–4.0 g/L | Clear, consistent gel for explants |
| Gel serums (cosmetics) | HA | 0.10–0.30% | Soft elastic water gel |
| Chewable gels | HA / Blend | 0.6–1.0% | Elastic or snappy gel |
3. HA vs LA: Key Differences
3.1 HA Gellan Gum
High-Acyl gellan gum contains more acetyl and glyceryl groups, producing:
- Soft, elastic, creamy gels
- Slight opalescence (not clear)
- Improved dairy-like texture
- Excellent heat stability
3.2 LA Gellan Gum
Low-Acyl gellan gum forms:
- Firm, clear, brittle gels
- Clean-cut structure
- Very effective low-dosage suspension networks
In simple formulation terms:
HA = body + creaminess
LA = firmness + suspension
4. Texture & Functional Behavior
4.1 HA Texture Behavior
- Soft, bouncy and elastic mouthfeel.
- Creamy, rounded viscosity similar to dairy.
- Smooth, non-slimy flow.
- Maintains gel structure over a wide temperature range.
- Ideal when the brief says: “more creamy”, “more body”, “more like milk or yogurt”.
4.2 LA Texture Behavior
- Firm, clear, glassy gel with a clean break.
- High transparency for visual products.
- At low dosage, creates a weak gel network that suspends particles without high viscosity.
- Ideal when the brief says: “suspend pulp”, “keep particles from sinking”, “firm clear jelly”.
Once you link HA and LA to these textural ideas, many formulation choices become straightforward.
5. Plant-Based Milks
Plant-based milks (oat, almond, soy, pea, coconut) are a key application area for HA gellan gum. The main goals are:
- Build a dairy-like body and mouthfeel.
- Avoid a thin or watery texture.
- Remain stable after UHT or HTST processing.
- For barista versions, support steaming and microfoam.
These are all functions where HA gellan gum is the primary tool. LA is only added if there are insoluble particles to suspend (cocoa, fiber, spices, almond particles, etc.).
5.1 Typical HA Use Levels in Plant Milks
- Oat milk: 0.12–0.18% HA.
- Almond milk: 0.08–0.15% HA.
- Soy / pea milk: 0.10–0.20% HA.
- Coconut drinks: 0.08–0.15% HA.
When suspension is required, formulators often add 0.02–0.04% LA on top of the HA base.
5.2 Barista Oat Milk – Example Formula (HA-Based)
| Barista Oat Milk (per 1,000 g) | |
|---|---|
| Oat base (flour or concentrate) | 30 g |
| Vegetable oil (rapeseed / sunflower) | 10 g |
| HA gellan gum | 0.15 g |
| Optional LA gellan gum (for fiber / cocoa) | 0.03 g |
| Salt | 0.3 g |
| Mineral fortification (Ca, etc.) | 0.8 g |
| Water | Balance to 1,000 g |
Processing steps:
- Premix HA (and optional LA) with part of the sugar or other powders to prevent lumping.
- Disperse powders into cold water under high shear.
- Add oat base, oil, salt and minerals.
- Heat to 80–90°C to fully hydrate gellan gum.
- Homogenize if needed for body and emulsion stability.
- Apply UHT/HTST treatment according to shelf-life target.
- Cool and fill aseptically.
Small changes in HA level (0.12 vs 0.18%), oil content and protein level can significantly change barista performance and foam stability.
6. Juices, Teas & Functional Drinks
In juices and teas, gellan gum is usually not used for creaminess but for suspension and clarity. Here, LA gellan gum is the primary choice.
6.1 Pulp Juices
- LA at 0.015–0.03% is widely used to suspend fruit pulp.
- Creates a weak gel network that keeps particles evenly distributed.
- Maintains a clear, refreshing drink instead of a thick syrupy texture.
6.2 Cold Brew Tea & Herbal Drinks
- Fine tea particles often settle over time.
- LA at 0.01–0.025% can prevent sedimentation without clouding the drink.
6.3 Functional & Electrolyte Drinks
- In clear functional waters or electrolyte beverages, HA at 0.05–0.15% can provide a light, smooth body.
- Acid and heat stability of gellan gum is a big advantage over some other gums.
6.4 Pulp Orange Juice – Example Formula (LA Suspension)
| Orange Pulp Juice (per 1,000 g) | |
|---|---|
| Orange juice (reconstituted) | 950 g |
| Orange pulp | 20 g |
| LA gellan gum | 0.02–0.03 g |
| Sugar | 30 g |
| Citric acid / flavor | As required |
Processing steps:
- Premix LA gellan gum with sugar to aid dispersion.
- Disperse into juice under strong agitation.
- Heat to 80–90°C to hydrate gellan gum and form the network.
- Add pulp after hydration to minimize mechanical damage.
- Pasteurize or hot-fill as required.
- Cool with gentle handling to protect the suspension structure.
7. Desserts & Modern Cuisine
In desserts, gellan gum can replace gelatin or agar and can create both soft, creamy gels and firm, sliceable jellies.
Simple rule:
- Soft, elastic, creamy desserts → HA gellan gum.
- Firm, clear, cuttable jellies → LA gellan gum.
7.1 Vegan / Heat-Stable Panna Cotta (HA)
HA gellan gum is ideal for vegan panna cotta because it provides an elastic, stable gel that does not melt at room temperature.
7.2 Vegan Coconut Panna Cotta – Example Formula
| Vegan Coconut Panna Cotta (per 1,000 g) | |
|---|---|
| Coconut milk | 600 g |
| Plant milk (e.g. oat or almond) | 300 g |
| Sugar | 60 g |
| HA gellan gum | 0.35–0.50 g |
| Vanilla / flavor | As required |
| Salt | 1–2 g |
Processing steps:
- Combine coconut milk, plant milk and sugar.
- Premix HA gellan gum with part of the sugar and slowly disperse into the liquid under high shear.
- Heat to about 90°C and hold a few minutes to hydrate gellan gum.
- Add flavors near the end of heating if needed.
- Fill hot into molds and cool to set.
7.3 Firm Fruit Jelly (LA)
For clear, firm, sliceable jellies, LA gellan gum is used at higher levels.
| Firm Fruit Jelly (per 1,000 g) | |
|---|---|
| Fruit juice | 900 g |
| LA gellan gum | 0.60–0.70 g |
| Sugar | 80–100 g |
| Citric acid / flavor | As required |
Processing steps:
- Premix LA gellan gum with sugar.
- Disperse into juice under strong agitation.
- Heat to 90–95°C until fully hydrated.
- Fill into trays or molds and cool to set.
- Cut into slices or cubes once fully gelled.
8. Industrial Foods
In industrial soups, sauces and ready meals, the key challenges are high-temperature processing (especially retort at 121°C) and freeze–thaw stability. HA gellan gum is particularly useful here.
8.1 Retorted Vegetable Soup – Example Formula
| Retorted Vegetable Soup (per 1,000 g) | |
|---|---|
| Vegetable stock | 750 g |
| Vegetable pieces | 200 g |
| HA gellan gum | 0.25–0.35 g |
| Salt / seasonings | As required |
| Oil (optional) | 10–20 g |
Processing steps:
- Prepare the soup base with stock, oil and seasonings.
- Premix HA gellan gum with other dry ingredients if possible.
- Disperse under vigorous agitation.
- Heat to around 90°C to hydrate gellan gum.
- Add vegetable pieces, fill into cans or pouches.
- Retort at 121°C following your standard schedule.
9. CINOGEL LA Gellan Gum in Plant Tissue Culture (PTC)
Plant tissue culture is one of the most important non-food applications of LA gellan gum. Compared with agar, CINOGEL LA gellan gum offers:
- Higher clarity for root and shoot observation.
- Low batch-to-batch variability.
- Clean, consistent gel strength.
Based on CINOGEL customer feedback, a typical working range is:
- 3.0–4.0 g LA gellan gum per liter of medium (0.30–0.40% w/v).
Kanamycin loses biological activity in gellan gum–based media. This can lead to failed selection, weak inhibition or false-negative results in transformation experiments.
Therefore: Do NOT use CINOGEL LA gellan gum together with Kanamycin in PTC media.
For selection, consider alternative antibiotics such as Hygromycin, G418 or others known to be compatible with gellan gum–based media.
9.1 PTC Medium – Example Formula (MS + CINOGEL LA)
| PTC Medium with CINOGEL LA Gellan Gum (per 1,000 g) | |
|---|---|
| MS basal salt mixture | 4.4 g |
| Sucrose | 30 g |
| CINOGEL LA gellan gum | 3.0–4.0 g |
| Vitamins / hormones | As required |
| Water | Balance to 1,000 g |
| pH | Adjust to ~5.7–5.8 |
Processing steps:
- Dissolve MS salts and sucrose in water.
- Add vitamins and plant growth regulators as required.
- Sprinkle CINOGEL LA gellan gum slowly under strong stirring to avoid lumps.
- Adjust pH (commonly 5.7–5.8) before sterilization.
- Dispense medium into culture vessels.
- Autoclave according to your lab protocol.
- Do NOT add Kanamycin to gellan gum–based medium.
10. Cosmetics & Personal Care
In cosmetics, gellan gum is used for clear gel serums, gel creams and some cleansing products. HA and LA both have roles, but most clear skincare gels rely on HA gellan gum.
10.1 Clear Gel Serum (HA-Based)
| Simple Gel Serum (per 1,000 g) | |
|---|---|
| Deionized water | 900 g |
| Glycerin | 40 g |
| HA gellan gum | 0.20–0.30 g |
| Active ingredients (e.g. niacinamide) | 20 g |
| Preservative | As required |
| pH adjuster | As needed |
Processing steps:
- Disperse HA gellan gum into water under high shear.
- Add glycerin and mix until uniform.
- Heat mildly if necessary to complete hydration.
- Cool to below 40°C.
- Add active ingredients and preservatives.
- Adjust pH to the final desired range.
11. Pharma & Functional Uses
Pharma and nutraceutical applications use gellan gum in chewable gels, matrix systems and controlled release. HA is preferred for soft, elastic chewable gels; LA for strong matrix structures.
11.1 Chewable Fruit Gel – Example Formula (HA)
| Chewable Fruit Gel (per 1,000 g) | |
|---|---|
| Fruit juice base | 800 g |
| Sugar | 150 g |
| HA gellan gum | 0.80–1.00 g |
| Citric acid / flavor | As required |
| Vitamins / color | As needed |
Processing steps:
- Premix HA gellan gum with part of the sugar.
- Disperse into fruit juice under strong agitation.
- Heat to 90–95°C and hold to fully hydrate gellan gum.
- Add acid and heat-sensitive components at the end, if necessary.
- Fill hot into molds and allow to cool and set.
For a stronger, snappier bite, some formulators use an HA + LA blend or combine gellan gum with other hydrocolloids.
12. Using HA & LA Together
Some of the most interesting textures are created by blending HA and LA:
- HA-dominant blends – primarily creamy and elastic, with a little extra backbone from LA (plant milks with particles, premium desserts).
- LA-dominant blends – firm and clear, but with improved elasticity and less brittleness from HA (gummies, plated jellies).
The ideal ratio depends on solids content, pH, ion levels, temperature profile and the target sensory profile. Pilot trials are essential to fine-tune performance.
13. Common Formulation Mistakes
- Using LA to build creaminess – LA makes gels firmer and clearer, not creamy. For creamy textures, HA is the right tool.
- Relying on HA alone for particle suspension – HA can build viscosity but may not prevent sedimentation; a small addition of LA helps create a suspension network.
- Treating HA and LA as “good vs bad” – they are simply different tools for different jobs.
- Ignoring process conditions – hydration temperature, pH and ion content strongly affect gellan gum performance.
- In PTC: using Kanamycin with gellan gum media – this reduces Kanamycin activity and leads to unreliable selection.
14. Quick Decision Guide
Use this checklist when choosing between HA and LA gellan gum:
- Need creaminess and body → choose HA.
- Need clear, firm gel or pulp suspension → choose LA.
- Need both body and suspension → HA + a little LA.
- Need plant-based milk (oat, almond, soy) → HA as base; optional LA for particles.
- Need firm, sliceable fruit jelly → LA.
- Need vegan panna cotta or dairy-style dessert → HA.
- Need PTC medium → CINOGEL LA gellan gum 3.0–4.0 g/L, no Kanamycin.
- Need clear gel serum → HA.
- Need snappy gummy bite → LA or HA+LA blend.
15. Final Takeaway
HA and LA gellan gum are not just two grades of the same ingredient. They are distinct texture tools:
- HA gellan gum → creamy, elastic, milky, soft textures.
- LA gellan gum → firm, clear, strong gels and suspension networks.
When you connect these functions to your product brief and processing conditions, gellan gum becomes a precise and reliable formulation tool—from plant-based milks and fruit jellies to CINOGEL LA gellan gum in plant tissue culture media.
