Blending high acyl and low acyl gellan gum can result in unique gel textures and properties that may not be achievable with either gum alone. The combination of the two gums can create a gel structure that has the best qualities of both types of gellan gum.



High acyl gellan gum produces gels with a soft and delicate texture, whereas low acyl gellan gum produces gels with a firm and brittle texture. By blending the two gums, the gel texture can be customized to achieve the desired consistency, elasticity, and rigidity.

The optimal blend ratio of high acyl and low acyl gellan gum will depend on the application and the desired gel texture. A higher proportion of high acyl gellan gum will result in a softer gel, while a higher proportion of low acyl gellan gum will result in a firmer gel.

Some applications that benefit from the use of blended gellan gum include dairy products, sauces, dressings, and confectionery products. In dairy products such as yogurt, a blend of high and low acyl gellan gum can create a smooth and creamy texture with good mouthfeel. In sauces and dressings, a blend of the two gums can create a stable and uniform texture that does not separate or break down during storage. In confectionery products such as gummies, a blend of high and low acyl gellan gum can create a gel with the desired texture, clarity, and flavor release.

Here are a few examples of applications where a blend of high acyl and low acyl gellan gum has been used:

  • Dairy Products: A blend of high and low acyl gellan gum is often used in dairy products such as yogurt, milk-based desserts, and ice cream. The blend can help to create a smooth, creamy texture with good mouthfeel, while also providing stability and preventing syneresis.
  • Sauces and Dressings: A blend of high and low acyl gellan gum can be used in sauces and dressings to provide a stable and uniform texture that does not separate or break down during storage. The blend can also help to improve mouthfeel and enhance flavor release.
  • Confectionery Products: Gellan gum is commonly used in confectionery products such as gummies, fruit snacks, and jellies. A blend of high and low acyl gellan gum can create a gel with the desired texture, clarity, and flavor release. The blend can also help to prevent syneresis and improve shelf life.
  • Beverages: A blend of high and low acyl gellan gum can be used in beverages to improve stability and prevent sedimentation. The blend can also help to create a desirable mouthfeel and enhance flavor release. Gellan gum is often used in plant-based milk alternatives, sports drinks, and juice beverages.


Overall, blending high and low acyl gellan gum can provide a range of benefits in various applications, including texture modification, stability improvement, flavor enhancement, and shelf life extension. The optimal blend ratio will depend on the specific application and desired properties.