FAQs

For products like puddings and artificial fruit pieces where a firm, clean gel texture is the primary goal, gel strength is the single most important selection criterion. A higher gel strength enables a lower usage dosage, which directly reduces formulation costs without sacrificing texture performance.

Fig High Acyl Gellan Gum in water based gels

In beverages such as mango juice and almond milk, HAGG functions as a suspension stabilizer. The relevant metric here is elastic modulus (G′): a higher G′ improves particle suspension, preventing sedimentation and separation. However, an excessively high G′ can result in a continuous weak gel network that negatively impacts mouthfeel and drinkability. There is an optimal application-specific range — contact our technical team for reference data.

Fig. High Acyl gellan gum in juice or plant based beverages

For neutral dairy beverages like chocolate milk, residual enzymatic activity in the HAGG is the primary concern. High enzyme levels can produce chemical off-flavors and bitterness in the finished product. These sensory defects may not be apparent immediately after production, but typically become evident after the product has been stored at ambient temperature for an extended period.

Fig. High acyl gellan gum in neutral dairy beverages such as coffee milk and chocolate milk 

High-protein neutral dairy applications — such as protein meal replacement milk drinks — represent the most demanding use case for HAGG. At elevated protein concentrations, both protein reactivity and enzymatic activity must be evaluated and confirmed within acceptable ranges before a HAGG grade can be approved for use. Evaluating only one of these parameters is insufficient and presents significant formulation risk.

Fig. High acyl gellan gum in high protein neutral dairy beverages.