Allervibe
E418
Gellan gum
A polysaccharide made by bacterial fermentation, used as a gelling agent and stabiliser.
i Additive Details
| Is E418 Gellan gum safe?
Well tolerated. Like other soluble fibres it is not digested, and large amounts can cause bloating or looser stools. No allergy to gellan gum is established.
| Uses
Holds cocoa particles, calcium and other minerals in suspension in plant-based and dairy drinks, sets dessert gels and jellies, and stabilises sauces, icings and glazes. It works at very low concentrations, usually well below 1 %.
| Interactions
It comes in a low-acyl form that gives firm, brittle gels and a high-acyl form that gives soft, elastic ones; the two are often blended. Gelling depends on calcium, sodium and potassium ions, so the mineral content of a recipe changes the gel strength. Frequently combined with xanthan gum (E415), which comes from a related fermentation process.
| Origin
Produced by fermenting sugars with the bacterium Sphingomonas elodea, after which the polysaccharide is precipitated and dried. Microbial rather than animal in origin; the fermentation sugar usually comes from corn or another plant source.
| Daily Intake
JECFA assigns gellan gum an 'ADI not specified'. EFSA's re-evaluation found no safety concern at reported use levels.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E1442 Hydroxypropyl distarch phosphate A modified starch that is both cross-linked with phosphate and etherified with hydroxypropyl groups, which gives it freeze-thaw stability.
- E401 Sodium alginate The sodium salt of alginic acid, extracted from brown seaweed and used to thicken and gel foods.
- E406 Agar A gelling polysaccharide extracted from red seaweed, used to set jellies, desserts and confectionery.
- E460 Powdered cellulose Purified plant fibre, used as a bulking agent, anti-caking agent and thickener.
- E1404 Oxidised starch A starch treated with an oxidising agent to give thinner, clearer and more stable pastes.
- E1422 Acetylated distarch adipate A modified starch that is cross-linked with adipic acid groups and acetylated, giving heat, acid and freeze-thaw stable thickening.
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