Gellan gum

What it is

Gellan gum (E418) is a water-soluble polysaccharide (a complex carbohydrate). It is a highly effective gelling agent and thickener that can form firm, brittle gels or fluid gels depending on the recipe.

How it is used in food

Suspends the pulp in some juices and sets vegan jellies with a remarkably clean bite.

• Plant-based milks (keeps almond or oat milk from separating)
• Vegan gummy candies and marshmallows (as a gelatin replacement)
• Fruit juices with suspended pulp

Health and safety

None known.

Highly effective natural gelling agent.

Regulatory status

Identification on labels

E-number

E418

Also printed asGellan

Alternatives to this additive

• E407: Carrageenan — Also used to stabilize plant milks, but gellan gum is increasingly preferred because it lacks carrageenan's inflammatory controversies.

How it is made

It is produced naturally by the bacterium Sphingomonas elodea during fermentation. The bacteria are grown in large vats (similar to brewing beer), and the gum is extracted from the fermentation broth.

1. Fermentation — Produced by the fermentation of sugars by the bacterium Sphingomonas elodea.
2. Purification — The gum is precipitated out of the broth using alcohol, then dried and milled.

Worth knowing

Made by bacterial fermentation like xanthan, but it gels instead of thickens.

Conclusion

E418 is a marvel of modern food science. It is completely natural, vegan, and required in such tiny amounts (often less than 0.1% of a recipe) that it contributes virtually no calories or side effects.

References

• EFSA re-evaluation of gellan gum — EFSA