Gellan gum

Gellan gum is a natural polysaccharide produced by bacterial fermentation of the microorganism Sphingomonas elodea. As a food additive (E418), it is used as a thickener, gelling agent, and stabiliser in beverages, jelly confectionery, dairy desserts, and structured food products. Unlike most hydrocolloids, it produces very clear, firm gels at extremely low concentrations — typically 0.05 to 0.25% — making it highly efficient. It is commonly used in plant-based milks to prevent mineral sedimentation.

JECFA evaluated gellan gum in 1987 and did not establish a numerical ADI, indicating no safety concern at realistic food-use levels. Like most food-grade polysaccharides, it is not absorbed from the gastrointestinal tract and functions as a soluble dietary fibre.

Gellan gum is approved in the EU (E418), the United States (GRAS), Japan, and other key markets. It is a relatively newer hydrocolloid compared to agar or locust bean gum but has a well-established safety record. Consumers seeking clean-label natural food ingredients will find gellan gum acceptable. It is particularly common in long-life plant-based beverages, mineral water with added electrolytes, and novel food gel formats.