FAQs

1. Gel Mechanism & Thermal Stability

Thermally irreversible gel (low - acyl type). Once formed through ion - induced cross - linking, it will not melt upon heating. The gel network features a high - strength, highly elastic "egg - box" structure.

Thermoreversible gel. It melts when heated to around 60–70°C and re - gels upon cooling. It forms a hard and brittle gel network.

For gellan gum, it is the only reliable choice for both room - temperature suspension beverages and hot - filling processes. For κ - carrageenan, the gel will melt when exposed to heat (such as during summer transportation or hot - filling), leading to the collapse of the system and the sedimentation of particles.

2. Suspension Stability

Excellent. The gel has high yield stress, which can three - dimensionally lock the particles, preventing sedimentation and layering over a long period. The texture is uniform with no weak areas.

Medium to low. The gel is brittle. After long - term standing, particles may slowly sink as they “crush” the brittle local gel under gravity. A dense layer may form at the bottom of the container.

Gellan gum provides stable suspension throughout the entire shelf life, and the appearance remains consistent. κ - Carrageenan products may show signs of “clear liquid on top and concentrated particles at the bottom” after a period of time.

3. Mouthfeel & Flavor Release

The mouthfeel is refreshing, smooth, and non - sticky. Under slight pressure in the mouth, it breaks gracefully, instantly releasing particles and flavors without any residual sensation.

The mouthfeel is relatively hard, brittle, and slightly rubbery or powdery. The breaking sensation is relatively abrupt, and sometimes there is a pasty mouthfeel that may maskme flavors.

G soellan gum offers a more modern and high - end drinking experience, conforming to the trend of refreshing beverages. κ - Carrageenan has a relatively traditional mouthfeel and appears somewhat inferior.

4. Processing Adaptability

Outstanding. After dissolution, the solution has low viscosity, making it easy to pump and fill. The gel formation does not rely on cooling; it can be triggered by ions after filling, perfectly adapting to the mainstream aseptic process of UHT sterilization + hot filling.

Limited. It requires heating for dissolution, and the gel forms after cooling. If hot filling is adopted, the system is in a liquid state during filling, and particles will rapidly settle to the bottom. Only after cooling can the gel form, which easily leads to uneven distribution between the top and bottom.

Gellan gum has flexible processing and is suitable for high - speed continuous production. κ - Carrageenan has complex processing requirements and strict control over filling temperature and cooling rate.

5. Dosage & Cost - effectiveness

Extremely low dosage (0.05%–0.2%). Although the unit price is high, the cost per serving is low. It has the least impact on product flavor.

Relatively high dosage (usually 0.2%–0.5%). The total cost per unit volume is often higher than that of gellan gum, and it may also slightly affect the original flavor of the beverage.

Gellan gum achieves optimal performance with minimal addition, making it more cost - effective in the long run. κ - Carrageenan requires a higher amount of additive to achieve comparable suspension, increasing both cost and potential flavor interference.