How to Use Gellan Gum in Juice Formulations for Suspension and Texture Enhancement



Gellan gum is a versatile ingredient used in juice production to stabilize suspensions, prevent pulp sedimentation, and modify texture. It comes in two main types: low acyl (LA) and high acyl (HA), each suited for different applications. Low acyl gellan gum is often used for clear, stable suspensions, while high acyl gellan gum is ideal for creating smooth, gel-like textures in juices with high pulp content.

Below are detailed juice formulations using gellan gum for various types of juice, including clear, cloudy, and fortified beverages.

1. Basic Juice Suspension with Low Acyl Gellan Gum (LA)

This formulation is ideal for clear juices that require pulp suspension without clouding the liquid.

  • Juice Type: Clear juice (e.g., apple, orange)
  • Gellan Gum (LA): 0.02–0.03%
  • Process:
    1. Hydrate the gellan gum in water heated to 80–90°C.
    2. Mix the solution into the juice at 75–80°C.
    3. Adjust the pH to 3.0–3.5 using citric acid.
    4. Pasteurize and hot fill.

Benefits: Keeps pulp evenly suspended without clouding the juice, making it ideal for clear beverages.

2. Cloudy Juice Suspension with Low Acyl Gellan Gum (LA)

This formulation works well for cloudy juices, ensuring even suspension of pulp and fibers.

  • Juice Type: Cloudy juice (e.g., lemon, peach)
  • Gellan Gum (LA): 0.025–0.04%
  • Process:
    1. Dissolve gellan gum in water at 90°C.
    2. Mix into the juice at 75°C and adjust the pH to 3.0–3.5.
    3. Pasteurize and hot fill.

Benefits: Stabilizes pulp in cloudy juices, preventing sedimentation and ensuring a consistent texture.

3. Tropical Juice with Low Acyl Gellan Gum (LA)

For thicker juices like mango or guava with high pulp content, this formulation prevents pulp separation and creates a uniform texture.

  • Juice Type: Tropical juice (e.g., mango, guava)
  • Gellan Gum (LA): 0.03–0.05%
  • Process:
    1. Hydrate gellan gum in hot water (90°C).
    2. Mix into the juice with pulp at 75°C.
    3. Adjust the pH to 3.5–4.0, pasteurize, and hot fill.

Benefits: Ensures even suspension of pulp and fiber in thick tropical juices.

4. Low-Viscosity Juice Beverage with High Acyl Gellan Gum (HA)

This formulation is perfect for lightly pulped juices where a smooth, minimal suspension is desired.

  • Juice Type: Lightly pulped juice (e.g., citrus blend)
  • Gellan Gum (HA): 0.01–0.015%
  • Process:
    1. Hydrate HA gellan gum in hot water (90°C).
    2. Mix into the juice at 70°C, adjust the pH to 3.0–3.5, and pasteurize.
    3. Hot fill.

Benefits: Provides light stabilization and a smooth mouthfeel without thickening the juice.

5. Calcium-Fortified Juice with Low Acyl Gellan Gum (LA)

In calcium-fortified juices, gellan gum prevents calcium precipitation and enhances suspension stability.

  • Juice Type: Calcium-fortified juice (e.g., fortified orange juice)
  • Gellan Gum (LA): 0.02–0.03%
  • Calcium Lactate: 0.03–0.05%
  • Process:
    1. Hydrate gellan gum at 85–90°C.
    2. Add calcium lactate, mix into the juice, adjust the pH to 3.5–3.8, and pasteurize.

Benefits: Maintains stability in calcium-fortified juices, preventing sedimentation and separation.

6. Blended Juice with Pectin and Low Acyl Gellan Gum (LA)

For mixed fruit juices, combining gellan gum and pectin improves suspension and creates a fuller mouthfeel.

  • Juice Type: Mixed fruit juice (e.g., apple, mango, orange)
  • Gellan Gum (LA): 0.02–0.025%
  • Pectin: 0.05–0.1%
  • Process:
    1. Hydrate gellan gum and pectin separately.
    2. Combine at 75°C, adjust pH to 3.0–3.5, pasteurize, and hot fill.

Benefits: Enhances pulp suspension and adds a rich mouthfeel to mixed juices.

7. Low-Sugar Juice Beverage with Low Acyl Gellan Gum (LA)

In low-sugar or no-sugar-added juices, gellan gum provides body and prevents pulp separation without the need for added sugar.

  • Juice Type: Low-sugar juice (e.g., diet cranberry or apple juice)
  • Gellan Gum (LA): 0.025–0.03%
  • Sweeteners: As needed (e.g., stevia or sucralose)
  • Process:
    1. Hydrate gellan gum at 85°C and mix with juice.
    2. Adjust the pH to 3.0–3.4, pasteurize, and hot fill.

Benefits: Adds body and improves pulp suspension in low-sugar beverages, creating a more satisfying texture.

8. High-Pulp Juice with High Acyl Gellan Gum (HA)

This formulation is designed for juices with a high pulp content, ensuring even distribution of the pulp throughout the liquid.

  • Juice Type: High-pulp juice (e.g., orange, mango)
  • Gellan Gum (HA): 0.02–0.03%
  • Process:
    1. Hydrate HA gellan gum at 90°C.
    2. Mix into the juice, adjust pH to 3.0–3.5, and pasteurize.

Benefits: Creates a soft gel-like network that holds the pulp evenly, preventing it from settling.

9. Protein-Fortified Juice Beverage with Low Acyl Gellan Gum (LA)

This formulation is ideal for protein-enriched juice drinks, where gellan gum helps stabilize the protein and prevent separation.

  • Juice Type: Protein-fortified juice (e.g., orange juice with added whey or plant protein)
  • Gellan Gum (LA): 0.02–0.035%
  • Protein (Whey or Plant-Based): 0.5–1.0%
  • Process:
    1. Hydrate gellan gum and dissolve the protein separately.
    2. Combine at 75°C, adjust the pH, pasteurize, and hot fill.

Benefits: Stabilizes protein in acidic conditions, preventing separation while maintaining a smooth texture.

10. Fiber-Enriched Juice with Low Acyl Gellan Gum (LA)

For fiber-fortified juices, gellan gum prevents fiber particles from settling, ensuring a uniform distribution throughout the juice.

  • Juice Type: Fiber-enriched juice (e.g., apple juice with added fiber)
  • Gellan Gum (LA): 0.025–0.04%
  • Added Fiber: 0.5–1.5% (e.g., inulin or psyllium)
  • Process:
    1. Hydrate gellan gum, mix with fiber at 75°C.
    2. Adjust pH to 3.0–3.4, pasteurize, and hot fill.

Benefits: Keeps added fiber suspended, ensuring a uniform texture and consistent nutritional content.

Key Tips for Using Gellan Gum in Juice:

  • Hydration: Gellan gum requires proper hydration at high temperatures (85–90°C) to fully dissolve and function effectively.
  • pH Sensitivity: Gellan gum works best in acidic conditions (pH 3.0–4.0), making it suitable for most fruit juices.
  • Calcium Interaction: In calcium-fortified juices, gellan gum’s gelling properties may be enhanced, so adjustments in concentration may be required.
  • Thermal Stability: Gellan gum remains stable during pasteurization, making it suitable for hot-fill processes.

By selecting the appropriate type of gellan gum (LA or HA) and adjusting the concentration and process, you can achieve excellent suspension, texture, and clarity in a wide variety of juice products. Whether you're formulating clear juices, high-pulp beverages, or fortified drinks, gellan gum is a reliable solution for ensuring product stability and enhancing the drinking experience.