High-Acyl vs Low-Acyl Gellan Gum – Differences & Dosage Guide

Quick answer (TL;DR): High-acyl (HA) gellan makes soft, elastic gels (think panna cotta) at 0.15 – 0.3 %. Low-acyl (LA) gellan forms firm, brittle, heat-stable gels (think gel cubes or “fluid gels”) at 0.05 – 0.2 %. Blend 50 : 50 for a cuttable yet flexible texture.

Gellan Gum
Left: 0.1 % Low-Acyl Gellan – brittle, clear cube.
Right: 0.3 % High-Acyl Gellan – soft, opaque, elastic cube.

Key Differences at a Glance

  • Chemistry: HA carries more acyl (acetyl) groups → flexible, “chewy” gels; LA is de-acylated → stiff, brittle gels.
  • Calcium sensitivity: Both need divalent cations (Ca²⁺) to gel; LA requires less calcium but higher temperature to dissolve.
  • Texture: HA = elastic & opaque; LA = brittle & transparent. Blend for custom bite.
  • Heat stability: LA gels remelt ≈ 80 °C; HA gels melt ≈ 65 °C.

Recommended Dosage Table

Application High-Acyl % Low-Acyl % Notes
Soft dairy dessert (panna cotta) 0.25 — Gel at pH > 4; refrigerate 30 min
Firm fruit gel cubes — 0.10 Boil 1 min; add 0.03 % CaCl₂
Fluid gel sauce — 0.12 Set solid, then shear blend
Vegan cheese slice (elastic cut) 0.15 0.15 50 : 50 blend + 0.2 % KCl
Plant-based yogurt body 0.20 0.05 Blend for spoon-able texture

 

Hydration & Gel-Setting Tips

  1. Disperse gellan with 10× sugar; whisk into cold liquid.
  2. Heat to 85 – 90 °C; hold 2 min for full dissolution.
  3. Add calcium source (0.02 – 0.05 % CaCl₂) after gellan dissolves to avoid premature gel lumps.
  4. For fluid gels, cool to set, then shear-blend until smooth.
Gellan Gum
Gellan Gum 

FAQs Within the FAQ

Can I swap high-acyl for low-acyl 1 : 1?

You’ll get a much firmer, more brittle gel. Reduce LA by about 40 % or blend 50 : 50 to keep elasticity.

Why did my low-acyl gel set before pouring?

Calcium ions or high potassium in the mix triggered premature gelation. Add Ca²⁺ after gellan dissolves, or lower salt.


References & Further Reading

  • Funami, T. “Gellan gum gelation mechanics.” Food Hydrocoll. 137 (2024): 108601.
  • US FDA CFR §172.665 – Gellan Gum.
  • Cape Crystal Blog – Fluid-Gel Basics with Gellan.

Written by Edmund “Ed” McCormick CEO and chief formulator at Cape Crystal Brands, supplying clean-label hydrocolloids—thickeners, gelling agents, emulsifiers, and stabilizers—to chefs and food innovators worldwide. He is the author of the 592-page Beginner’s Guide to Hydrocolloids, acclaimed for turning complex food chemistry into practical, kitchen-ready know-how, and he shares further insights through free online calculators, tutorials, and his popular blog.


Last reviewed: 19 June 2025

 

 

 

Not sure which hydrocolloid to use? Try our Selector Tool!