Gellan Gum
Other names: Gellan gum, Gellan gum, E418
Harm score: 1 (Natural substances)
Gellan Gum, also known as Gellan Gum, Gellan Gum or E418, is a substance used as a stabilizer, thickener or emulsifier in the food industry. It comes from the bacterium Sphingomonas elodea, which has been discovered to produce this substance in freshwater. Structure Gellan Gum is a polysaccharide composed of the sugars glucose, rhamnose and glucuronic acid. Its use is advantageous to food manufacturers because this substance is stable over a wide pH range and can withstand high temperatures.
Gellan Gum, aka E418, can be found in a wide range of food products. These include yoghurt, cream, ice cream, cheese, beverages, desserts, sauces, soups, jams, jelly sweets and dairy products. It also plays a big role in a gluten-free diet as it is added to gluten-free foods to create the right consistency. Moreover, this substance is approved by the World Health Organization and the European Union as a safe food additive. Its consumption is therefore considered safe. It is also sometimes used in the pharmaceutical industry - for example, to make capsules or as an ingredient in some cosmetic products.
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