What is the main difference between High Acyl (HA) and Low Acyl (LA) Gellan Gum in food applications?

What is the main difference between High Acyl (HA) and Low Acyl (LA) Gellan Gum in food applications?

The primary difference lies in their molecular structure, which results in completely different gel textures and thermal properties:

Property	High Acyl (HA) Gellan Gum	Low Acyl (LA) Gellan Gum
Gel Texture	Soft, elastic, non-brittle, and flexible	Firm, brittle, hard, and non-elastic
Transparency	Opaque / Milky white	Optically clear / Transparent
Thermal Behavior	Thermoreversible (Melts around 70-80°C)	Thermoirreversible (Heat-stable after setting)
Main Applications	Plant-based milks (suspension), dairy, beverages	Water jellies, gummy candies, microbiological media

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