FAQs

Is Gellan Gum stable in acidic beverage formulations around pH 3.5 to 4.5?

Yes, Gellan Gum is highly stable in acidic environments down to pH 3.5, making it an excellent stabilizer for fruit juices and acidified dairy drinks.

Unlike sodium carboxymethyl cellulose (CMC) or some alginates which precipitate at low pH, Gellan Gum maintains its structural integrity and suspension capabilities in acidic ranges (pH 3.5 - 4.5). However, during the heating and hydration phase, exposure to low pH should be minimized to prevent acid hydrolysis. It is recommended to hydrate the Gellan Gum in a neutral solution first, and then add the acidulant (such as citric acid) after cooling or right before the gelation point.