Why Does Calcium Produce a Stronger Gel Than Potassium in Low Acyl Gellan Gum?

Both potassium and calcium trigger gelation, but calcium forms stronger ionic bridges between gellan molecules.

In fruit jelly applications, potassium is often preferred because it produces a clearer appearance. In bakery fillings and retort products, calcium is usually selected because of its superior gel strength and thermal stability.

Key Takeaway: Potassium improves appearance; calcium improves strength.