What it does
Two forms behave very differently. Low acyl gellan forms a firm, brittle, clear gel. High acyl gellan forms a soft, elastic, slightly cloudy one. At very low use levels, low acyl gellan builds a weak network that is invisible in the mouth but strong enough to hold particles in suspension indefinitely, which is why it suspends cocoa or minerals in a drink without making it feel thick.
Where it works
Beverages, where suspension without viscosity is the exact requirement. Dairy desserts and water gels where clarity matters. Also plant based drinks, where it holds the particles that would otherwise sediment.
Where it does not
A low acyl gel is brittle and will fracture rather than flow, which is wrong wherever a product has to be stirred or pumped after setting. It is also strongly affected by the ion content of the system, so a change in water source changes the result.
What it interacts with
Calcium and other ions, strongly. Combining the two acyl forms is the normal route to a texture between the two extremes.
