Gellan Gum E418
natural-derived — Primarily fermentation.
Gellan gum
CAS: 71010-52-1
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
What Is Gellan Gum?
Gellan gum is an anionic polysaccharide produced by Sphingomonas elodea bacteria fermentation. It forms firm, brittle gels at very low concentrations (0.1–0.5%) when calcium or other divalent cations are present, or soft elastic gels with low-acyl forms. Used in confectionery, dairy products, bakery glazes, and plant-based beverages as a gelling agent and stabilizer. JECFA established an ADI of 0–25 mg/kg body weight. EFSA reviewed gellan gum in 2018, confirming safety at food use levels. Approved in the EU, USA, Japan, Canada, and Australia.
? Did You Know?
Gellan Gum is produced through fermentation — the same biological process used to make bread, beer, and yogurt.
Beyond food, Gellan Gum is also used in cosmetics, medicine, industrial applications, household products. Its versatility makes it one of the most multi-purpose chemical compounds in everyday life.
In the EU, Gellan Gum has a "quantum satis" authorization — Latin for "as much as needed." This means there's no specific maximum limit; manufacturers use only what's technologically necessary.
Detailed Regulatory Assessment
European Union (EFSA)
Widely permitted in most food categories
United States (FDA)
Regulated as a direct food additive under FDA CFR titles.
Japan (MHLW)
Compliant with Japanese food sanitation law.
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Natural Occurrence
This additive is not known to occur naturally in significant quantities.
Manufacturing
Produced by aerobic fermentation of glucose or other carbohydrates by the bacterium Sphingomonas elodea, followed by precipitation with alcohol, filtration, drying, and milling into powder.
Applications Beyond Food
Used in personal care products as a gelling agent.
Used in controlled-release drug formulations.
Used in plant tissue culture media as an agar substitute.
Used in molecular gastronomy and vegan cooking