FAQs

What is the difference between low-acyl and high-acyl gels?

Low-acyl gellan gum gels are typically hard and brittle. Moreover, after the addition of calcium ions, they exhibit excellent thermal stability. This makes them suitable for use in layered jelly products, where they can help carrageenan withstand high temperatures and prevent color migration between layers.

Multi layer water jelly using LA gellan gum

In contrast, high-acyl gellan gum gels are elastic and soft. The specific reason can be seen in the diagram: the microstructure of high-acyl gellan gum is more flexible, while that of low-acyl gellan gum is rigid.

Low acyl gellan gum structure                                               High acyl gellan gum structure

High acyl gellan gum formed gel, it is soft and elastic

In jellies and candies, a small amount of low-acyl gellan gum can generally be added to assist gelatin, pectin, or carrageenan in forming soft candies that resist melting and denaturation in high-temperature environments.

Gummies after 24hrs  Storage at 55°C
Red=7.5% Gelatin (type A 250 bloom)
Orange=5% Gelatin / 0.6%  Pectin type D confectionery
Yellow=5% Gelatin / 0.6% Gellan gum