When a low-acyl gellan gum solution is cooled through its transition temperature under constant shear (mechanical agitation), it cannot form a static, continuous gel network. Instead, it forms billions of microscopic gel particles known as a fluid gel. 

This system exhibits a unique yield stress .  at rest, the weak network among micro-gels possesses enough yield stress to suspend heavy particulates (like pulp, calcium, or cocoa powder) indefinitely. However, under minimal external shear (such as pouring or drinking), the network breaks down instantly, displaying low apparent viscosity for a clean, non-gummy mouthfeel.