常见问题
Dr. Colloids —— 您的水胶体专家
专业亲水胶体，值得信赖的合作伙伴
What is the main difference between High Acyl (HA) and Low Acyl (LA) Gellan Gum in food applications?
The primary difference lies in their molecular structure, which results in completely different gel textures and thermal properties:
| Property | High Acyl (HA) Gellan Gum | Low Acyl (LA) Gellan Gum |
| Gel Texture | Soft, elastic, non-brittle, and flexible | Firm, brittle, hard, and non-elastic |
| Transparency | Opaque / Milky white | Optically clear / Transparent |
| Thermal Behavior | Thermoreversible (Melts around 70-80°C) | Thermoirreversible (Heat-stable after setting) |
| Main Applications | Plant-based milks (suspension), dairy, beverages | Water jellies, gummy candies, microbiological media |
