Gel Formulation Issues and Solutions

Based on the formula and steps you described, it's understandable that you encountered some issues. Let's address each point:

1. Why the initial appearance with suspended particles?
   Xanthan Gum is a powder that requires time to fully hydrate and dissolve in water to form a smooth gel. When you added the Xanthan Gum and shook for only 5 minutes, it likely didn't have enough time to completely absorb the water and swell into a uniform gel matrix. This results in the appearance of undissolved or partially hydrated particles suspended in the liquid.

2. Did you do anything wrong in the steps?
   Your steps for adding the ingredients were generally correct (adding water-soluble ingredients first, then the thickener). The key factor was likely the hydration time for the Xanthan Gum. While shaking helps disperse it, Xanthan Gum often needs a resting period to fully hydrate and build viscosity. The initial 5 minutes of shaking followed immediately by refrigeration didn't allow for this complete hydration process at room temperature.

3. Suspended particles (Xanthan Gum) floating in the gel.
   As mentioned, this is due to insufficient hydration of the Xanthan Gum. The staff's recommendation to leave the mixture at room temperature for a few hours was the correct approach. Allowing it to sit undisturbed at room temperature gives the Xanthan Gum particles time to fully absorb water and create a smooth gel texture. Your observation that it became a gel after leaving it for a day confirms that extended hydration time was needed.

4. Is the yellow color from Xanthan Gum?
   No, the yellow color is not from the Xanthan Gum, especially since you used a clear type. As the staff correctly pointed out, the yellow color likely comes from the Licorice Extract. Natural extracts like Licorice Extract and Green Tea Extract contain pigments that can impart color to the final product. Green Tea Extract is typically dark green-brown, and Licorice Extract can be brown or yellowish, depending on the specific type and concentration. When combined, these can result in a yellow or greenish-yellow hue in your gel.

Regarding the foam, as the staff mentioned, it is generally harmless and is often a result of the mixing process. You can gently tap the container or let it sit to allow the foam to dissipate, or use the method suggested by the staff to remove it if desired.

In summary, the initial appearance was due to the Xanthan Gum needing more time to hydrate. Your steps were mostly correct, but allowing sufficient hydration time at room temperature is crucial for gel formation. The yellow color is from the natural extracts, particularly the Licorice Extract, and the foam is a common, usually harmless, byproduct of mixing.