Beverages with improved particle suspension properties, and methods of making the same

A carbonated beverage comprising:

• a low-acyl gellan gum in an amount by weight of between 0.001% and 0.15%, wherein the low-acyl gellan gum has at least 50% fewer acyl-containing groups when compared with native gellan gum;
• a gelation inducing agent in an amount by weight of between 0.001% and 0.5%;
• optionally one or more non-gelation-inducing salts;
• insoluble particles;
• and
• water, wherein the low-acyl gellan gum has undergone a gel transition that exceed a minimum gelation threshold and does not exceed a maximum gelation threshold,
• wherein the minimum gelation threshold is a gelation above which a first proportion of the insoluble particles are suspended within the top 90% of the volume of the carbonated beverage after a first predetermined length of time without agitation, wherein the first proportion is at least 50%, wherein the first predetermined length of time is 24 hours, and
• wherein the maximum gelation threshold is a gelation above which a second proportion of the insoluble particles within the carbonated beverage and/or a gelled portion of the low-acyl gellan gum rise to the top 10% of the volume of the carbonated beverage by way of rising carbonation bubbles traveling upward through the carbonated beverage for a second predetermined length of time, wherein the second proportion is at most 50% and the second predetermined length of time is 60 minutes.