FAQs

How do you achieve optimal suspension in plant-based milks (like almond or oat milk) using Gellan Gum?

To achieve optimal suspension of calcium and cocoa particles without increasing viscosity, a fluid gel network must be formed using High Acyl (HA) Gellan Gum (often blended with a small amount of LA Gellan Gum). Follow these formulation rules:

1. Hydration Temperature: Ensure the Gellan Gum is fully hydrated by heating the solution to at least 85°C (185°F) before cooling.

2. Ion Concentration: Gellan Gum requires divalent ions (like Ca2+ or Mg2+ to cross-link. Maintain a controlled calcium level; excessive ions will cause premature gelation, while too few will fail to suspend.

3. Shear Application: Apply continuous, gentle mechanical shear during the cooling phase (as it drops below the gelation temperature of approx. 40-45°C). This breaks the continuous gel into microscopic "fluid gel" domains that trap particles smoothly.