gellan gum
Basic Information
| Field | Content |
|---|---|
| Chinese name | gellan gum |
| English name | gellan gum |
| INS/E number | INS 418 |
| Functional class | Thickener, Vegetable gum, Stabilizer, Emulsifier |
| Year adopted | 1990 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA) |
What is it?
Gellan gum is a natural polysaccharide produced by microbial fermentation that gels at very low concentrations; it exists as high- and low-acyl forms, used as a gelling agent, thickener and stabilizer.
Source
Natural：碳水化合物经鞘氨醇单胞菌（Sphingomonas）发酵
Why is it used?
- Gels at very low use levels with heat stability
- High-acyl gives soft elastic gels, low-acyl gives brittle firm gels
- Stabilises suspensions and emulsions
- Structures plant-based and restructured foods
Common Foods
- Jellies and desserts
- Beverages (suspension)
- Plant-based dairy
- Confectionery
- Sauces
Safety
To be added.
Usage Standard
China：GB 2760《食品安全国家标准 食品添加剂使用标准》
International：
- EU Regulation 1333/2008 Annex II (E 418)
- FDA 21 CFR 172.665
- Codex GSFA (INS 418)
- FSANZ Food Standards Code (418)
In a nutshell
Gellan gum is a highly efficient fermented gelling agent effective at very low doses, safe and broadly used.
Consumer Advice
Gellan gum is a natural polysaccharide produced by fermenting sugars with a microorganism (Sphingomonas elodea). It is an excellent gelling agent and stabilizer that forms clear, elastic gels at very low doses, and is widely used in plant-based milks, jellies, drinks, sauces and soy products. It is a fermentation product with no animal ingredients and is safe at normal use levels.
Dietary Restrictions
- Vegan: ✅
- Halal: ✅
- Kosher: ✅
Allergens
✅ Free from common allergens
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.