🧪 SECTION 5: HOW TO USE GELLAN GUM
Dosage, Dispersion & Gel Formation Techniques for Optimal Results
To unleash the full potential of gellan gum, precise handling is key. This guide offers step-by-step insights into proper hydration, activation, and cooling—customized by gellan type and application.
🔢 1. DOSAGE GUIDELINES
Gellan gum is highly efficient, performing at ultra-low use rates. Choose dosage by application goal and gel texture.
| ⚙️ Application | 📏 Recommended Dosage | 📝 Notes |
|---|---|---|
| Beverage Suspension | 0.015% – 0.035% (HA) | Suspension without added viscosity |
| Plant Tissue Culture | 0.25% – 0.4% (LA) | Depends on media salts and desired hardness |
| Fluid Gels (Puddings/Sauces) | 0.1% – 0.3% (HA or HA+LA) | Elastic, pourable textures |
| Confectionery (Gummies, Jellies) | 0.5% – 1.0% (LA) | Firm, brittle textures with rapid set |
| Hydrogel Masks / Cosmetics | 0.1% – 0.3% (HA or LA) | Transparent, elastic textures |
💡 Note: Even <0.05% HA-type can suspend insoluble particles without thickening drinks.
🌊 2. DISPERSION TECHNIQUES
Step-by-step for successful hydration and activation:
- 🥄 Dry Blend: Pre-mix with sugar or soluble solids to prevent lumping.
- 🌡️ Disperse in Cold Water: Apply high-shear mixing for full distribution.
- 🔥 Heat to 85–95°C: Required for full hydration of both HA and LA types.
- 🧂 Add Calcium (for LA): Introduce ions after heating to trigger gelation.
- ❄️ Cool to Gel: LA gels at ~30–40°C; HA gels at higher temps (~50–60°C).
⚠️ Best Practices:
- 🚫 Never dump gellan gum directly into water.
- 🔧 Adjust pH (3.5–8.0) based on system needs.
- 🧪 Add calcium salts slowly to avoid premature gelation.
🔄 3. GEL FORMATION CONDITIONS
| ⚗️ Parameter | 💧 High Acyl (HA) | 🔷 Low Acyl (LA) |
|---|---|---|
| Ions Required | ❌ Not essential | ✅ Yes (Ca²⁺, Mg²⁺) |
| Activation Temp | 🔥 85°C – 95°C | 🔥 85°C – 95°C |
| Gelation Temp | ❄️ 50°C – 60°C | ❄️ ~30°C – 40°C |
| Texture Result | Soft, elastic, thixotropic | Firm, brittle, heat-stable |
| Thermoreversible | ✅ Yes | ❌ No |
🧪 4. FORMULATION TIPS BY APPLICATION
🥛 In Beverages:
- Use HA-type at 0.025–0.035% for suspending cocoa, fruit pulp, or minerals.
- Tolerates UHT conditions up to 140°C.
- Apply high shear mixing during pasteurization.
🌱 In Plant Tissue Culture:
- Use LA-type at 2.5–4.0 g/L.
- Adjust media ionic strength (excess Ca²⁺ = too rigid).
- Sterilize at 121°C for 15–20 min.
🍮 In Gels, Puddings & Jellies:
- For clean-cut gels, blend HA+LA (70:30).
- For snap gels, use more LA + 0.2% calcium lactate.
💄 In Cosmetics:
- Dissolve in deionized water and stabilize with glycerin or betaine.
- Combine with xanthan or carbomer for rich textures.
🧼 5. COMMON MISTAKES TO AVOID
| ❌ Mistake | ⚠️ Consequence | ✅ Solution |
|---|---|---|
| Adding gum directly to water | Clumping, poor dispersion | Dry blend with other soluble solids |
| Skipping heat activation | Weak gel structure | Heat to 85–95°C |
| Early calcium addition | Premature gelation, lumping | Add after hydration and dispersion |
| Low-shear mixing | Incomplete activation | Use high-shear or homogenizers |
| Incorrect pH (too high/low) | Gel failure or instability | Maintain pH 3.5–7.5 range |
🧭 SUMMARY CHECKLIST
✅ Always:
- Dry blend → disperse → heat → (add ions if LA) → cool
- Choose HA for flexibility, LA for rigidity
- Control pH and calcium levels
- Optimize shear, heat, and cooling for ideal results
Gellan gum's intelligent design makes it the ideal multifunctional hydrocolloid—from creamy desserts to stable suspensions, regenerative media to hydrogel masks.
