Fixing Suspension Issues in a Pasteurized Beverage with Low-Acyl Gellan Gum

Fixing Suspension Issues in a Pasteurized Beverage with Low-Acyl Gellan Gum

1Background & Problem

A food and beverage manufacturer was developing a pasteurized suspension drink containing chia seeds and aloe vera pieces. They were using Low-Acyl (LA) Gellan Gum as the suspending agent, combined with calcium lactate, xanthan gum, and CMC — but ran into serious texture and appearance problems.

▲ Customer sample: particles settling to the bottom

Original Formula

Ingredient	Customer Level	Assessment
LA Gellan Gum	0.03–0.04%	❌ Too high
Calcium Lactate	0.10%	⚠ On the high side
Xanthan Gum	Added	❌ Unnecessary
CMC	Added	❌ Unnecessary
Citric acid / sodium citrate	Added	✓ Fine
Finished pH	3.5–4.0	✓ Normal range

What the Customer Observed

After shaking the bottle:

Particles (chia seeds / aloe) distributed through the bottle — initial suspension looked ok
A cloudy / gel-like appearance in the drink, resembling a weak carrageenan or agar gel
Visible gel clumps settling at the bottom over time
When gellan gum dosage was reduced to fix the gelling, suspension became poor

The customer's dilemma:"Too much gellan gum creates gel clumps. Too little and the particles sink. We can't find the right balance."

2Root Cause Analysis

After technical review, the problems came from two compounding errors: incorrect formulation and insufficient processing.

Formulation Errors

Issue	What Went Wrong	What Should Happen
Gellan gum overdose	0.03–0.04% is far too high. It forms a weak gel network in the drink, creating a jelly-like mouthfeel and gel lumps at the bottom.	Only 0.018–0.022% LA Gellan Gum is needed to achieve stable suspension. More is not better.
Calcium lactate too high	At 0.10%, combined with excess gellan gum, the calcium further strengthens the gel network, making the problem worse.	0.06–0.10% is the working range; use the lower end when gellan gum is at the right level.
Xanthan gum + CMC not needed	These thickeners only add viscosity and a sticky mouthfeel. They do not contribute to the weak-gel suspension mechanism of LA Gellan Gum.	Remove both. LA Gellan Gum alone provides excellent suspension at the correct dosage.

Process Error

⚠ Critical: Insufficient heating during dissolutionLA Gellan Gum must be heated to boiling (≥ 100 °C) with continuous stirring for several minutes to fully hydrate and dissolve. If this step is skipped or rushed, the gellan gum does not function properly — which is the most likely reason the customer's suspension failed when they lowered the dosage. The problem was not the lower dose; it was incomplete dissolution.

3Recommended Solution

Optimized Formula

Ingredient	Recommended Level	Notes
LA Gellan Gum	0.02%	Precise level — forms suspension network without gelling
Calcium Lactate	0.07%	Pre-dissolve as a solution; add separately
Citric Acid	To taste / pH target	Add after cooling to ~70 °C
Xanthan Gum	Remove	Not needed; only adds unwanted viscosity
CMC	Remove	Not needed; keep the drink clean and light

Standard Operating Procedure

1

Disperse the gellan gumAdd 0.02% LA Gellan Gum to water and stir well to disperse evenly. Avoid clumping.
2

Heat to boiling — do not skip this stepBring the mixture to a full boil (≥ 100 °C) and hold with continuous stirring for several minutes until the gellan gum is completely dissolved and hydrated. This is the most critical step.
3

Add calcium lactate solutionStir in the pre-prepared calcium lactate solution (0.07%) and mix thoroughly.
4

Cool to ~70 °C, then add acidAllow the mixture to cool to around 70 °C before adding citric acid to adjust pH to the target range (3.5–4.0). Adding acid at too high a temperature can disrupt the gellan gum structure.
5

Fill at ~50 °CCool further to around 50 °C, then fill into bottles already loaded with the suspended particles (chia seeds, aloe, etc.). Cap immediately.
6

Rest overnightLeave the sealed bottles to stand overnight, allowing the weak gel network to fully set and stabilize.
7

Shake and evaluateShake the bottle. Particles should distribute evenly and remain suspended — a clear sign the formulation and process are working correctly.

4Results

Before (Original Formula)

Gellan gum at 0.03–0.04% — overdosed
Gel clumps forming at the bottom
Sticky, gel-like mouthfeel
Xanthan gum + CMC adding unnecessary thickness
Suspension failed when dosage was reduced

After (Optimized Formula)

Gellan gum at 0.02% — precise and effective
Even, stable particle suspension
Clean, light mouthfeel — no gel sensation
Simplified formula, no unnecessary additives
Reliable suspension after proper dissolution

5Key Takeaways

Three principles for successful LA Gellan Gum suspension
1. Use less, not more.The effective range for suspension is 0.018–0.022%. Exceeding this creates a gel, not a suspension. More gellan gum does not mean better suspension.

2. Proper dissolution is non-negotiable.The gellan gum must reach a full boil with continuous stirring. Incomplete dissolution is the most common hidden cause of suspension failure — and is often mistaken for a dosage problem.

3. Keep the formula simple.LA Gellan Gum's weak-gel network alone is sufficient for particle suspension. Stacking xanthan gum or CMC on top only adds viscosity and degrades mouthfeel — without improving suspension.

Need support on product development?

FAQs

1Background & Problem

Original Formula

What the Customer Observed

2Root Cause Analysis

Formulation Errors

Process Error

3Recommended Solution

Optimized Formula

Standard Operating Procedure

4Results

Before (Original Formula)

After (Optimized Formula)

5Key Takeaways