E418 GELLAN GUM

E418 Gellan gum improves the stability of protein and fat , preventing stratification and precipitation, resulting in a more uniform texture.
E418 Gellan gum provides excellent gel structure , forming clear and elastic products that are acid and heat-resistant , suitable for high-temperature sterilization.
E418 Gellan gum acts as a stabilizer and thickener , improving dough rheology, increasing product volume, enhancing crumb structure, delaying staling, and extending shelf life .

CAS Number: 71010-52-1
EC Number: 275-117-5
Molecular Formula: Variable polysaccharide polymer
Molecular Weight: High molecular weight polymer, typically several hundred thousand Daltons

SYNONYMS:
Gellan gum, E418, gellan, fermentation gum, microbial polysaccharide gum, polysaccharide gellan, deacylated gellan gum, high-acyl gellan gum, low-acyl gellan gum, bacterial gum, Sphingomonas gum, hydrocolloid gum, fermentation hydrocolloid, microbial hydrocolloid, Gum gellan; E418; [D-Glc(β1→4)D-GlcA(β1→4)D-Glc(β1→4)L-Rha(α1→3)]n

E418 Gellan gum is a food additive with gelling, stabilizing, and texturizing properties.
E418 Gellan gum is a key ingredient found in various processed foods.
E418 Gellan gum is similar to other gelling agents such as Carrageenan, Agar-agar, and Xanthan Gum.

Organic E418 Gellan gum also has numerous medicinal uses.
E418 Gellan gum is produced by the bacteria Sphingomonas elodea.
The bacteria produce long chains of glucose molecules, which are then purified and dried to form e418 E418 Gellan gum.

E418 Gellan gum can occur naturally or be produced commercially through fermentation with specific bacteria.
E418 Gellan gum is one of the food microbial polysaccharides developed by American companies in the 1980s after xanthan gum.
E418 Gellan gum has subsequently been approved for food, non-food, cosmetic and pharmaceutical uses by many countries.

And in 1996, E418 Gellan gum began to be applied in China's food industry as a food additive.
E418 Gellan gum has E number E418.
E418 Gellan gum is a high-molecular-weight polysaccharide produced by the bacterium Sphingomonas elodea through fermentation.

E418 Gellan gum is a kind of polymer polysaccharide, which can be used as thickener and stabilizer.
E418 Gellan gum is a microbial polysaccharide originally discovered in the 1970s, produced by the bacterium Sphingomonas elodea.

E418 Gellan gum acts as a gelling, stabilizing, and suspending agent, prized for:
*Forming stable gels in both low-pH and high-temperature conditions.
*Suspending particles in beverages (e.g., fruit pulp, plant proteins).

Offering different textures depending on the type:
*High-acyl E418 Gellan gum → soft, elastic gels.
*Low-acyl E418 Gellan gum → firm, brittle gels.

E418 Gellan gum is a polysaccharide, which is a type of carbohydrate, produced by the bacteria Sphingomonas elodea.
E418 Gellan gum is commonly used in the food industry as a gelling agent, stabilizer, and thickener.
E418 Gellan gum forms a gel when it is combined with water and heated, and the resulting gel is very stable, even at high temperatures and acidic or alkaline conditions.

As a food additive, E418 Gellan gum was first approved for use in food in Japan in 1988.
E418 Gellan gum, also known as E418, is a high-molecular-weight polysaccharide hydrocolloid produced through bacterial fermentation by Sphingomonas elodea (formerly Pseudomonas elodea).
E418 Gellan gum is highly valued for its ability to form transparent, heat-stable gels at very low concentrations.

E418 Gellan gum can produce a wide range of textures, from soft elastic gels to firm brittle gels, depending on formulation conditions and ion content.
E418 Gellan gum is a microbial polysaccharide produced by fermentation of carbohydrates using specific bacterial strains.
The resulting polysaccharide consists mainly of repeating glucose, glucuronic acid, and rhamnose units.

After fermentation, E418 Gellan gum is purified, dried, and milled into powder form.
Subsequently, E418 Gellan gum has been approved for use in food, cosmetics and medicines in many other countries, including the United States, Canada, China, South Korea and the European Union.
Because E418 Gellan gum is a natural fermentation-derived polysaccharide polymer, it does not possess a single fixed molecular formula or exact molecular weight.

E418 Gellan gum has E number E418.
E418 Gellan gum was an integral part of the now defunct Orbitz soft drink.
British chef Heston Blumenthal and American chef Wylie Dufresne are generally considered to be the earliest chefs to incorporate E418 Gellan gum into high-end restaurant cooking, but other chefs have since adopted the innovation.

Commercial E418 Gellan gum is available mainly as high-acyl and low-acyl grades, each producing different rheological and textural characteristics.
The choice of cations such as calcium, sodium, magnesium, or potassium strongly influences gel strength and texture.
Because of its microbial fermentation origin, E418 Gellan gum provides highly reproducible quality and purity.

E418 Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea (formerly Pseudomonas elodea based on the taxonomic classification at the time of its discovery).
The gellan-producing bacterium was discovered and isolated by the former Kelco Division of Merck & Company, Inc. in 1978 from the lily plant tissue from a pond in Pennsylvania.
E418 Gellan gum was initially identified as a gelling agent to replace agar at significantly lower concentrations in solid culture media for the growth of various microorganisms.

Its initial commercial product with the trademark as Gelrite E418 Gellan gum, was subsequently identified as a suitable agar substitute as gelling agent in various clinical bacteriological media.
By EFSA’s definition, E418 Gellan gum is a high-molecular-weight extracellular polysaccharide produced from the fermentation of a carbohydrate by strains of Pseudomonas elodea.
E418 Gellan gum is a water-soluble polysaccharide produced through microbial fermentation.

E418 Gellan gum is approved as food additive E418 in the European Union and recognized as safe by regulatory authorities including the U.S. Food and Drug Administration (FDA).
E418 Gellan gum functions primarily as a gelling agent, stabilizer, and texturizer.
Unlike many traditional thickeners, E418 Gellan gum can form firm, elastic, or fluid gels depending on its chemical structure and usage level.

E418 Gellan gum performs effectively at very low concentrations—often below 0.5%—making it cost-efficient in industrial food production.
E418 Gellan gum is a versatile, fermentation-derived hydrocolloid that offers distinct advantages over xanthan gum in gel formation, clarity, and plant-based innovation.
E418 Gellan gum's availability in high acyl and low acyl forms allows precise control over gel strength and texture.

As a plant-based alternative to gelatin and agar, E418 Gellan gum supports the development of vegan-friendly products without compromising stability or sensory quality.
E418 Gellan gum, an ingredient made from fermentation by Sphingomonas elodea, is commonly used as a gelling agent, stabilizer and thickener in food and beverage.
The European food additive number for E418 Gellan gum is E418.

E418 Gellan gum is a soluble fiber with two types, high acyl and low acyl, and follows the different uses.
E418 Gellan gum is a safe and versatile food additive.
E418 Gellan gum is a polysaccharide produced by the fermentation of the bacteria Sphingomonas elodea.

Obtained naturally, E418 Gellan gum has gained recognition in the food industry for its exceptional thickening, stabilizing and gelling properties.
E418 Gellan gum is an ingredient with a wide range of applications, valued for its ability to create gels of various consistencies – from fine and light to highly concentrated.
E418 Gellan gum is produced by fermentation with a specific bacterial culture.

Tasteless and odorless, E418 Gellan gum is an ideal addition to many foods without affecting their original aroma and flavor.
E418 Gellan gum is also valued for its high tolerance to various environments, including salts, acids and alcohols, making it a versatile ingredient in food processing.
E418 Gellan gum is a natural polysaccharide produced by the bacterium Sphingomonas elodea.

E418 Gellan gum forms a gel in the presence of divalent cations, such as calcium.
And E418 Gellan gum is known for its ability to create gels with a range of textures, from firm and brittle to soft and elastic.
E418 Gellan gum’s similar to other gelling agents, including guar gum, carrageenan, agar agar, and xanthan gum.

E418 Gellan gum grows naturally on water lilies but can be artificially produced by fermenting sugar with a specific strain of bacteria.
E418 Gellan gum’s a popular replacement for other gelling agents because it’s effective in very small amounts and produces a clear gel that isn’t sensitive to heat.
E418 Gellan gum also works as a plant-based alternative to gelatin, which is derived from animal skin, cartilage, or bone.

E418 Gellan gum is a versatile gelling agent that can produce a wide variety of textures varying from firm, brittle gels that crumble in the mouth, to fluid or elastic gels (depending on conditions & type used).
E418 Gellan gum is a non-GMO,vegan friendly,allergen-free and gluten-free.
E418 Gellan gum is derived from Sphingomonas elodea, a bacteria that grows on an aquatic plant.

E418 Gellan gum forms gels when combined with foods rich in calcium, magnesium or potassium (high positive ion content).
Calcium rich dairy products, calcium chloride etc may also be needed to aid setting.
By EFSA’s definition, E418 Gellan gum is a high-molecular-weight extracellular polysaccharide produced from the fermentation of a carbohydrate by strains of Pseudomonas elodea.

E418 Gellan gum is particularly popular in vegan packaged foods because it’s a plant-based alternative to gelatin.
E418 Gellan gum is an approved food additive used as a gelling agent, thickener, and stabilizer in a wide range of food and beverage products.
E418 Gellan gum is a naturally derived polysaccharide produced through the fermentation of the bacterium Sphingomonas elodea.

E418 Gellan gum was first discovered in the 1970s and is now used globally in foods, beverages, pharmaceuticals, and biotechnology.
E418 Gellan gum has a very high functional effect at low addition.
E418 Gellan gum is available in both low and high viscosity.
Low viscosity gives a soft and elastic gel while high viscosity creates a firm and porous gel.

USES and APPLICATIONS of E418 GELLAN GUM:
E418 Gellan gum is widely used as a thickener, emulsifier and stabilizer.
Plant-based Protein Beverages / Dairy Beverages: E418 Gellan gum improves the stability of protein and fat , preventing stratification and precipitation, resulting in a more uniform texture.
Jellies / Puddings: E418 Gellan gum provides excellent gel structure , forming clear and elastic products that are acid and heat-resistant , suitable for high-temperature sterilization.

Baked Goods (eg, Bread, Cakes): E418 Gellan gum acts as a stabilizer and thickener , improving dough rheology, increasing product volume, enhancing crumb structure, delaying staling, and extending shelf life .
Vegetarian Products (Meat Alternatives): E418 Gellan gum serves as a plant-based alternative to gelatin , providing similar gel and texture properties to meet vegetarian demands.
Soft Candies / Confections: E418 Gellan gum imports good elasticity and chewiness to products, while helping to prevent syneresis (water separation) and crystallization, thus maintaining product quality.

Meat Products: E418 Gellan gum improves gel strength and water-holding capacity , enhancing sliceability and mouthfeel, and reducing cooking loss .
Originally, E418 Gellan gum was primarily developed as an alternative to Agar in microbiological culture media.
This makes E418 Gellan gum particularly useful in food products that require high temperature processing or that need to maintain their texture and stability over a long shelf life.

E418 Gellan gum is also used in a variety of other applications, such as in pharmaceuticals, cosmetics, and agricultural products.
E418 Gellan gum is generally considered safe for consumption and is approved for use as a food additive by regulatory agencies in many countries, including the United States, Canada, and the European Union.
However, E418 Gellan gum quickly demonstrated its advantages as a clear gelling agent in plant cell and tissue culture media, becoming widely used, comprising about 50% of the media compared to Agar.

In today's food industry, where clean-label, organic, and plant-based products are growing rapidly, E418 Gellan gum (E418) has emerged as one of the most versatile and trusted food additives.
Gelling Agent: E418 Gellan gum is widely used as a gelling agent in the food industry to create stable gels in products such as desserts, fruit preparations, and confectionery items.
Stabilizer: E418 Gellan gum serves as a stabilizer in a range of food products, preventing ingredient separation and maintaining product consistency.

Thickener: E418 Gellan gum powder is employed as a thickening agent in sauces, dressings, and dairy alternatives to achieve the desired viscosity.
Beverages: Suspension Agent: E418 Gellan gum is used to suspend particles in beverages, preventing settling and improving the overall appearance and mouthfeel of the product.
Dairy Alternatives: E418 Gellan gum e418 is often used in plant-based dairy alternatives such as almond milk, soy milk, and coconut milk to provide a stable and consistent texture.

Confectionery: Gel Formation: E418 Gellan gum is utilized in the production of gelled candies, fruit jellies, and other confectionery items to create a firm and elastic gel structure.
From dairy alternatives to bakery innovations, recent studies and regulatory updates continue to highlight its value, safety, and expanding role.
E418 Gellan gum's first food application was in a beverage known as Orbitz™, where it served both gelling and suspension functionalities.

E418 Gellan gum is widely used in the food, pharmaceutical, cosmetic, biotechnology, and industrial sectors because of its excellent gelling, stabilizing, thickening, suspending, and texturizing properties.
E418 Gellan gum is widely used as a food additive because of its superior gelling efficiency, excellent suspension capability, thermal stability, and compatibility with many ingredients.
E418 Gellan gum can stabilize beverages, improve texture in desserts and dairy products, and suspend particles in liquid systems.

Due to its versatility, low usage levels, and stable rheological properties, E418 Gellan gum has become an important alternative to agar, carrageenan, gelatin, and other hydrocolloids.
Additionally, E418 Gellan gum found a place in high-sugar confectionery gel centers coated with hard or sugar shells, providing a vegan and vegetarian-friendly alternative to gelatin, making such items more desirable for these diets.

E418 Gellan gum is widely used as a thickener, emulsifier, and stabilizer.
Despite being expensive per pound, the cost-effectiveness of E418 Gellan gum is reasonable due to its low usage levels, typically ranging from 0.01% to 0.03% by weight in beverages.
E418 Gellan gum is used as a thickener, binder, and stabilizer in various food applications.

E418 Gellan gum is widely used in the food industry as a gelling agent, stabilizer, thickener, suspending agent, and texture modifier.
E418 Gellan gum is commonly added to beverages, dairy products, desserts, confectionery products, sauces, jams, jellies, bakery products, plant-based foods, and processed foods to improve texture, stability, and mouthfeel.
E418 Gellan gum is commonly used in clean-label and plant-based formulations because it offers efficient stabilization and gel formation without animal-derived ingredients.

In beverages, E418 Gellan gum is especially valued for its ability to suspend particles such as cocoa, pulp, vitamins, or minerals without creating excessive viscosity.
For manufacturers focused on clean-label positioning, technical performance, and formulation flexibility, E418 Gellan gum remains one of the most adaptable ingredients in modern food science.
E418 Gellan gum is used in a wide range of food products, including beverages, dairy products, desserts, jams, sauces, and vegetarian and vegan products.

E418 Gellan gum is also used in the pharmaceutical and cosmetic industries as a stabilizing and thickening agent.
Thanks to its ability to form gels of different textures, E418 Gellan gum is an invaluable ingredient in the production of functional foods and modern culinary forms such as spherulites and gels.
E418 Gellan gum is widely used in a variety of processed food including confectionery, sauces, fortified plant milk, spreads and dairy products.

E418 Gellan gum is a common substitute for carrageenan, gelatin and pectin in dairy beverages, providing better gels and consistency at lower dosages.
E418 Gellan gum is particularly popular in vegan packaged foods because it is a plant-based alternative to gelatin.
E418 Gellan gum uses in the food industry are broad.

Organic E418 Gellan gum is mainly used as an anti-settling agent, thickener, and stabilizer in the food industry.
As a gelling agent, organic E418 Gellan gum gives desserts a creamy texture and baked goods fillings a jelly-like consistency.
E418 Gellan gum can also be added to fortified plant milk to stabilize supplemental nutrients such as calcium.

E418 Gellan gum is also found in medical and pharmaceutical applications such as allergy relief, bone repair, and drug manufacturing.
In dairy and dessert applications, E418 Gellan gum helps form smooth gels and stable textures.
E418 Gellan gum is also extensively used in vegan and vegetarian foods as a replacement for gelatin because it provides strong gel structures without animal-derived ingredients.

E418 Gellan gum can be used as a substitute for gelatine in, for example, the production of vegan wine gums.
E418 Gellan gum can also be used to stabilize plant-based beverages and ice cream.
In pharmaceutical formulations, E418 Gellan gum functions as a controlled-release agent, tablet binder, suspending agent, gel former, and ophthalmic ingredient.

E418 Gellan gum can also be used as a thickening, stabilising and suspending agent.
E418 Gellan gum sets exceptionally fast at ambient temperatures and enables outstanding flavour release.
Plus it is a vegetarian food gum be used as a plant-based alternative instead of gelatin,E418 Gellan gum have been approved by USDA for use in organic foods.

In microbiology and biotechnology, E418 Gellan gum is widely used as a culture medium component because it can replace agar in microbial and plant tissue culture applications.
E418 Gellan gum is employed in various food products, including desserts, dairy alternatives, sauces, and confectionery items, as well as in some non-food applications like pharmaceuticals and cosmetics.
E418 Gellan gum is widely used in the food industry as a gelling agent, stabilizer, and thickener.

E418 Gellan gum is a food additive typically used to bind, stabilize, or texturize processed foods.
In cosmetics and personal care products, E418 Gellan gum acts as a stabilizer, thickener, suspending agent, and film former in creams, lotions, shampoos, gels, toothpaste, and skin-care products.
E418 Gellan gum is widely used as a thickener, emulsifier, and stabilizer.

E418 Gellan gum is used as the gelling agent, as an alternative to gelatin, in the manufacture of vegan varieties of "gum" candies.
E418 Gellan gum is used in plant-based milks to keep plant protein suspended in the milk.
E418 Gellan gum has also become popular in haute cuisine, and in particular in molecular gastronomy and other scientifically-informed schools of cooking, to make flavorful gels.

E418 Gellan gum, when properly hydrated, can be used in ice cream and sorbet recipes that behave as a fluid gel after churning.
Using E418 Gellan gum, the ice cream or sorbet can be set in a dish of flaming alcohol without melting.
Industrial uses of E418 Gellan gum include air freshener gels, water-based coatings, biodegradable films, agricultural formulations, and specialty industrial fluids.

E418 Gellan gum, an ingredient made from fermentation by Sphingomonas elodea, is commonly used as a gelling agent, stabilizer and thickener in food and beverage.
E418 Gellan gum is a soluble fiber with two types, high acyl and low acyl, and follows the different uses.
Because of its high efficiency, low required dosage, thermal stability, and broad compatibility, E418 Gellan gum is considered one of the most versatile modern hydrocolloids.

As a gelling agent, E418 Gellan gum gives desserts a creamy texture, provides a jelly-like consistency to baked goods, and helps minimize the melting of some treats when exposed to heat.
E418 Gellan gum functions as a thickening, gelling, and stabilizing agent.
E418 Gellan gum is used in food, pharmaceuticals (e.g., soft or hard capsules), cosmetics, the chemical industry, etc.

There are two types of E418 Gellan gum: low-acyl E418 Gellan gum and high-acyl E418 Gellan gum.
E418 Gellan gum is suitable for vegetarian and vegan diets.
Low-acylated E418 Gellan gum products form hard, inelastic, brittle gels, while high-acylated E418 Gellan gum forms soft, very elastic, non-brittle gels.

Varying the ratios of the two types of gellan produces a wide variety of textures.
The uniqueness of E418 Gellan gum lies in its ability to suspend substances while contributing to minimal viscosity, by creating a uniquely functioning liquid-gel solution with a weak gel structure.
E418 Gellan gum is often added to fortified plant-based milks, juices, chocolate milk, and some alcoholic beverages to help stabilize complementary nutrients like calcium and to ensure better mixing with the drink, preventing it from settling at the bottom of the container.

E418 Gellan gum has various applications beyond the food industry.
E418 Gellan gum is used in pharmaceuticals, cosmetics, agriculture, biotechnology, and tissue engineering due to its properties such as stabilizing, thickening, and gel-forming.
E418 Gellan gum in confectionery is beneficial in shortening the setting time of starchy candies and prevents them from sticking together in hot environments.

Bakery uses of E418 Gellan gum: High and low acyl E418 Gellan gum can be used in bakery mixes; bread, muffins and cakes; frozen dough icings, frostings and glazes.
Cosmetics uses of E418 Gellan gum: Per “European Commission database for information on cosmetic substances and ingredients”, E418 Gellan gum can function as a film forming and viscosity controlling agents in cosmetic and personal care products.

E418 Gellan gum was initially an alternative for agar in solid culture media for the growth of various microorganisms.
E418 Gellan gum is used for plant tissue and cell culture with the advantage of producing a high transparent gel than agar.
E418 Gellan gum is a food additive that was discovered in the 1970s.

First used as a substitute for gelatin and agar agar, E418 Gellan gum’s currently found in a variety of processed foods, including jams, candy, meats, and fortified plant milks.
E418 Gellan gum can be used in place of traditional Carrageenan in canned gelled pet foods and can also be used in combination with other food gels to achieve good gelling results.
For example, E418 Gellan gum can be used with Xanthan Gum to reduce the brittleness of pet foods.

Organic E418 Gellan gum is commonly used to bind and stabilize foods.
E418 Gellan gum is an additive that can also be used in medical and pharmaceutical applications such as tissue regeneration, dental care, and drug manufacturing.
E418 Gellan gum has a variety of uses.

As a gelling agent, E418 Gellan gum lends a creamy texture to desserts, gives fillings for baked goods a jelly-like consistency, and reduces the likelihood that certain delicacies — such as creme brûlée or flaming sorbet — will melt when subjected to heat.
E418 Gellan gum is also commonly added to fortified juices and plant milks to help stabilize supplemental nutrients like calcium, keeping them mixed into the beverage rather than pooled at the bottom of the container.

E418 Gellan gum likewise has medical and pharmaceutical applications for tissue regeneration, allergy relief, dental care, bone repair, and drug manufacturing
In molecular gastronomy, the native type of E418 Gellan gum (High Acyl or HA) is used to create highly flavorful gels, adding culinary and textural interest.
E418 Gellan gum forms soft, elastic, transparent gels that melt between 70-80°C, with its functionality influenced by cations and pH.

On the other hand, LA E418 Gellan gum forms firm, non-elastic, brittle gels in the presence of cations.
E418 Gellan gum is an approved food additive in the European Union and is widely used in the food industry as a gelling agent, thickener, and stabilizer.
It is recommended to hydrate E418 Gellan gum before introducing sugar into the formula.

As a widely used food additive, E418 Gellan gum powder is frequently used in various baked goods, meats, jellies, condiments, beverages, sauces, candies, dairy products, and pet food.
E418 Gellan gums offer excellent heat stability and low viscosity at high temperatures, making them ideal for use in HTST and UHT thermal processed products.
E418 Gellan gum has various applications in the food industry as a gelling agent, stabilizer, and thickener.

E418 Gellan gum is used in products such as dairy products, plant-based milks, sauces, dressings, baked goods, and confectionery items, to improve their texture, stability, and appearance.
Moreover, E418 Gellan gum serves as a label-friendly alternative to carrageenan and microcrystalline cellulose (cellulose gum, cellulose gel) in shelf-stable fortified and meal replacement beverages, both dairy and non-dairy based.

Beverage: E418 Gellan gum can be used as a suspension agent (for example, suspend jelly beads and form a smooth fluid gel), stabilizer and mouthfeel creator in juices, juice drinks, dairy alternative & plant-based beverages.
E418 Gellan gum is a multi-functional hydrocolloid used as a gelling, texturizing, stabilizing, suspending, film-forming and structuring agent in food, beverage, personal care applications and pharmaceuticals.

-Food uses of E418 Gellan gum:
Commonly the usage level ranges from 0.1% to 1%.
And usually, we can find it in plant-based drinks, fruit/flavoured still drinks, nectars, pastilles, gums, jellies & chews, meal replacements, desserts, and flavoured milk.

-Dessert jellies use of E418 Gellan gum:
Water-based dessert jellies are commonly brittleness, cohesiveness, elastic, creamy, sticky, firm, wobbling, syneresis and easy demoulding.
E418 Gellan gum functions as a gelling, texturizing, stabilizing, suspending, film-forming and structuring agent in water desserts & dessert Gels.
LA or blends of HA and LA can be used to provide dessert jellies with a variety of textures.

-Dairy uses of E418 Gellan gum: 
Drinking yogurts are more popular due to its health benefits.
E418 Gellan gum can control syneresis, provide suspension, create body & texture, and improve mouthfeel in yogurts.
Plant-based milk containing it to help plant protein suspended in the milk, such as almond milk and soy milk, some types are flavored.

-Confectionery uses of E418 Gellan gum:
E418 Gellan gum can be applied in a range of confectionery products, which are rich in sugar, like gummy and chewy confections, marshmallows, jellies, pastes, candies and so on.
Combinations of sugars (such as sucrose, glucose, fructose and corn syrups) with the hydrocolloid produces desirable jelly textures, gel clarity, flavour release and so on.

-Microbiological gelling agent uses of E418 Gellan gum:
E418 Gellan gum is initially used as a gelling agent, alternative to agar, in microbiological culture.
E418 Gellan gum is able to withstand 120 °C heat.
E418 Gellan gum was identified as an especially useful gelling agent in culturing thermophilic microorganisms.

One needs only approximately half the concentration of E418 Gellan gum as agar to reach an equivalent gel strength, though the exact texture and quality depends on the concentration of the divalent cations present.
E418 Gellan gum is also used as gelling agent in plant cell culture on Petri dishes, as it provides a very clear gel, facilitating light microscopical analyses of the cells and tissues.
Although advertised as being inert, experiments with the moss Physcomitrella patens have shown that choice of the gelling agent—agar or Gelrite—does influence phytohormone sensitivity of the plant cell culture.

-Food science uses of E418 Gellan gum:
As a food additive, E418 Gellan gum was first approved for food use in Japan (1988).
E418 Gellan gum has subsequently been approved for food, non-food, cosmetic and pharmaceutical uses by many other jurisdictions such as the US, Canada, China, Korea and the European Union.

-Applications of E418 Gellan gum in Food:
E418 Gellan gum is used in a wide variety of food and beverage products.
Typical applications of E418 Gellan gum include:
*Dairy products and dairy alternatives (e.g., plant-based milk, yogurt)
*Desserts, puddings, and jellies
*Jams and preserves
*Bakery products and glazes
*Soft drinks and fruit juice beverages (as a suspending agent)
*Confectionery and chewing gum
*Vegetarian and vegan products as a gelatin substitute
Due to its excellent gelling properties, E418 Gellan gum is effective at very low concentrations (0.05–0.25%), making it highly economical.
E418 Gellan gum is also heat- and acid-stable, making it suitable for a wide range of food processing conditions.

-Use pf E418 Gellan gum in Pharmaceuticals and Biotechnology:
Beyond the food industry, E418 Gellan gum is used in pharmaceuticals, for example as an ingredient in eye drops, in controlled drug release formulations, and as a microbiology culture medium as a substitute for agar.
E418 E418 Gellan gum(also known as Phytagel, Gelzan, Gelrite, or Applied gel are different brand names, they are all essentially the same type of gelling agent, which is E418 Gellan gum) is a multi-functional gelling agent that can produce a wide variety of interesting textures.

E418 Gellan gum is extremely effective at low use levels and is available in two forms.
•High Acyl E418 Gellan gum forms soft,very elastic gels;
•Low Acyl E418 Gellan gum forms firm,brittle gels.

-E418 Gellan gum used in foods:
Dairy products: 
E418 Gellan gum can be used in dairy products like yogurts, cream cheese, and ice cream to provide a creamy texture and prevent syneresis (separation of liquid from the solid components).

Plant-based milks: 
E418 Gellan gum is commonly used in plant-based milks like almond, soy, and oat milk to thicken and stabilize the products, improving their texture and preventing separation.

Sauces and dressings: 
E418 Gellan gum can be used in sauces and dressings to improve their texture and prevent separation, while also reducing the amount of oil needed.

Baked goods: 
E418 Gellan gum can be used in baked goods to improve their texture and increase their shelf life.
E418 Gellan gum can also be used to reduce the amount of fat needed in the recipe.

Confectionery items: 
E418 Gellan gum is commonly used in confectionery items like gummies and marshmallows to provide a gelled texture and prevent melting.

Low-calorie and sugar-free products: 
E418 Gellan gum can be used in low-calorie or sugar-free products to provide structure and texture, as well as to reduce the amount of sugar needed in the recipe.

-E418 Gellan gum market - By End use
-Food:Beverages,Bakery & Confectionary,Milk & Dairy Products,Sauces & Salad Dressings,.etc
-Pharmaceuticals
-Other industries: Oilfield & Gas Industry,Paper Industires,Plant tissue culture engineering,Personal care products,Air Freshener products.etc

HOW IS E418 GELLAN GUM USED?
E418 Gellan gum belongs to the group of food additives known as hydrocolloids.
Hydrocolloids are substances that are able to form a gel or thicken a liquid when they are added to water.
Other common hydrocolloids include carrageenan, xanthan gum, and agar.
E418 Gellan gum  is used as a gelling agent, stabilizer, and thickener in a wide range of food products, including dairy products, desserts, sauces, and beverages.
E418 Gellan gum is also used in pharmaceuticals, cosmetics, and agricultural products.
E418 Gellan gum is typically added to food products in small amounts and can be used to create a range of textures, from a soft gel to a firm gel.
E418 Gellan gum is used as a gelling agent, stabilizer, and thickener in various food products, as well as in pharmaceuticals and cosmetics.

FOODS THAT CONTAIN E418 GELLAN GUM:
You can find E418 Gellan gum in a variety of foods, including:
Beverages: fortified plant-based milks and juices, chocolate milk, and some alcoholic drinks

Confectioneries: candy, marshmallows, fillings for baked goods, and chewing gum
Dairy: fermented milk, cream, yogurt, processed cheese, and some unripened cheeses

Fruit and vegetable products: fruit purées, marmalades, jams, jellies, and some dried fruit and vegetables
Packaged foods: breakfast cereals, as well as some noodles, potato gnocchi, bread, rolls, and gluten-free or low-protein pastas

Sauces and spreads: salad dressings, ketchup, mustard, gravies, custards, and some sandwich spreads
Other foods: some processed meats, fish roe, soups, broths, condiments, powdered sugar, and syrups

E418 GELLAN GUM MARKET - BY FUNCTION
-Thickening,Gelling agent,Stabilizing,Fat Replacer,Emulsification,Preservative.etc

POTENTIAL BENEFITS OF E418 GELLAN GUM:
While E418 Gellan gum is said to offer several health benefits, few of these are backed by strong evidence.
For instance, some evidence suggests that E418 Gellan gum relieves constipation by adding bulk to stool and helping foods move smoothly through your gut.
That said, these studies are very small and outdated.
What’s more, results were mixed, indicating that any digestive benefits may vary by individual.
Furthermore, certain gums have been linked to weight loss, appetite control, and lower blood sugar and cholesterol levels, leading some people to assert that E418 Gellan gum also provides these benefits.
However, very few studies have examined whether E418 Gellan gum has these attributes specifically — and those that do fail to report any significant effects
E418 Gellan gum is an approved food additive used as a gelling agent, thickener, and stabilizer in a wide range of food and beverage products.

MORE POTENTIAL BENEFITS OF E418 GELLAN GUM:
Apart from its use in the food industry, E418 Gellan gum has several other potential benefits and applications.

Here are a few examples:
Pharmaceuticals: 
E418 Gellan gum is used in the production of various pharmaceutical products, such as oral suspensions, tablets, and capsules, to improve their texture, stability, and bioavailability.

Cosmetics: 
E418 Gellan gum is used as a thickener and stabilizer in cosmetic products such as creams, lotions, and gels, to improve their texture and stability.

Agriculture: 
E418 Gellan gum is used in agriculture as a soil conditioner and plant growth promoter, as it can improve soil structure and water retention, and enhance plant growth and yield.

Biotechnology: 
E418 Gellan gum has been used as a component in the production of biosensors, biofilms, and microbial cell immobilization, due to its ability to form a stable gel.

Tissue engineering: 
E418 Gellan gum has been used in tissue engineering applications to produce three-dimensional cell scaffolds for tissue regeneration and repair.

WHAT IS E418 GELLAN GUM MADE FROM?
Like Xanthan gum, E418 Gellan gum is also a bacterial polysaccharide which is produced by strains of Pseudomonas elodea.
Now this strain is also named as Sphingomonas elodea or ATCC 31461.
It is the only strain that can be used for production.
Manufacturing flow can be divided into two main processes, fermentation process and then through the purified process.

Fermentation
Culture the ATCC 31461 bacterial strain in the medium with a carbon source (common sugars), nitrogen sources and mineral salts.

Purification
The purification process is different based on the various types of E418 Gellan gum.
High acylated form: direct recovery from broth by alcohol precipitation.
Low acylated form: treat the broth with alkali and then with alcohol precipitation.

Clarified form: 
filter low acylated E418 Gellan gum to remove cell residues and other insoluble components.

STRUCTURE of E418 GELLAN GUM:
E418 Gellan gum is composed of tetrasaccharide repeat units, each containing two D-glucose units, one D-glucuronic acid and one L-rhamnose.

WHAT IS E418 GELLAN GUM MADE OF?
E418 Gellan gum is composed of polysaccharide, proteinaceous material (by nitrogen content, %N = 0-3.0%), and polyhydroxybutyrate (PHB) up to 25 wt%.

 

HOW TO MAKE FRUIT JUICE JELLY WITH LA E418 GELLAN GUM AND GELATIN?
Prepare ingredients: Water 500.0g (82.6%), Sugar 90.0g, (15.0%), Citric acid anhydrous 2.3g (0.38%), Tri sodium citrate dihydrate 1.6g, (0.26%), LA E418 Gellan gum, 0.35g (0.06%), Gelatin 10.2g (1.7%), Color and flavor as required.
Blend all the dry ingredients.
Heat the water to boil and dissolve the blended ingredients into the boiling water by stirring for 1-2 minutes.
Deposit and chill.

TWO TYPES OF E418 GELLAN GUM
E418 Gellan gum is divided into two types, high acyl and low acyl form by the degree/percent of substitution by O-acyl groups.

High acyl E418 Gellan gum
It is also called HA E418 Gellan gum.
Two acyl substituents acetate at C6 and glycerate at C2 on the first glucose unit of the repeating unit of tetrasaccharide, and on average, there is one glycerate per repeat and one acetate per every two repeats.

With the chemical structure follows:
High Acyl E418 Gellan gum structure
M+ = ½ Ca2+, K+, Na+, ½ Mg2+ From EFSA

Low acyl E418 Gellan gum
It is also called LA E418 Gellan gum.
It is partly deacylated or fully deacylated.
Its common form is the fully deacylated one, with no detectable acyl groups, also called deacetylated E418 Gellan gum

 
PROPERTIES of E418 GELLAN GUM:
E418 Gellan gum is distinguished by its unique properties, which make it widely used in the food industry.
E418 Gellan gum perfectly stabilizes and thickens products, both at high and low temperatures, which allows it to maintain the desired texture of products for a long time.
In addition, E418 Gellan gum is capable of forming gels in the presence of calcium and magnesium ions, allowing the creation of innovative textures and culinary forms.

PRODUCTION AND CHEMICAL PROPERTIES of E418 GELLAN GUM:
E418 Gellan gum is manufactured through microbial fermentation.
The bacterium Sphingomonas elodea produces a linear polysaccharide composed of a repeating tetrasaccharide unit made up of glucose, glucuronic acid, and rhamnose.
After fermentation, the polymer is purified and dried.

Solubility: 
E418 Gellan gum dissolves in warm water and forms stable gels upon cooling.

Thermoreversibility: 
The resulting gels can be re-liquefied by reheating.

Variants: 
There are two main forms – low-acyl E418 Gellan gum (produces firm, clear gels) and high-acyl E418 Gellan gum (produces soft, elastic gels).

Ion dependency: 
Gel formation is enhanced by divalent and monovalent cations such as calcium, magnesium, and potassium.

E418 GELLAN GUM AND ITS FUNCTIONS IN FOODS
As a food ingredient, E418 Gellan gum serves a number of important functions.
First of all, E418 Gellan gum serves as a thickening, stabilizing and gelling agent, enabling the production of foods with desirable textural and visual properties.
E418 Gellan gum helps maintain the stability of emulsions and suspensions, preventing ingredients from delaminating.
In addition, thanks to its ability to form gels by reacting with calcium ions, E418 Gellan gum enables the creation of innovative food products that can attract the attention of consumers seeking new culinary experiences.

ADVANTAGES of E418 GELLAN GUM:
E418 Gellan gum is a versatile additive capable of creating a wide variety of textures, from soft gels to hard gels and even liquid gels.
In dairy beverage applications, E418 Gellan gum powder is not only a popular alternative to other gelling agents such as carrageenan, gelatin, and pectin, but it also provides better gels and consistency.
Moreover, very small amounts of E418 Gellan gum are required to be effective, and it produces a clear gel that is not heat-sensitive.

E418 Gellan gum is easy to use and can be added to products in low concentrations due to its ability to form strong, flexible gels at low concentrations.
E418 Gellan gum powder can also be used to make clear or translucent gels, which give products a better visual appearance.
In addition to its gelling properties, organic E418 Gellan gum exhibits excellent stability under various pH and temperature conditions, making it a versatile ingredient for a wide range of products and popular for hot applications such as baked goods.

PRODUCTION of E418 GELLAN GUM:
Gellan was discovered and developed as a commercial biogum hydrocolloid product by Kelco, then a division of Merck & Co.
In the United States, Kelco was responsible for obtaining food approval for E418 Gellan gum worldwide.
In other markets that are fond of innovative food ingredients, such as Japan, food approval has been obtained by local food and beverage manufacturers.

However, the lack of consistent quality production, adherence to stringent food grade requirements and lack of a strong technical and application support means that such E418 Gellan gum is primarily destined for use in personal care or household care applications.
Pure E418 Gellan gum is one of the most expensive hydrocolloids.
E418 Gellan gum's cost in use, however, is competitive with other much lower-priced hydrocolloids

STRUCTURE of E418 GELLAN GUM:
E418 Gellan gum is a high molecular weight linear polysaccharide formed by the repeated polymerization of basic units consisting of 4 monosaccharide molecules.
The basic units are two glucose residues linked by 1,3- and 1,4-linkages, a glucuronic acid residue linked by 1,3-linkage, and a rhamnose residue linked by a 1,4-linkage compound.
These include glucuronic acid, which can be neutralized as a salt mixed with potassium, sodium, calcium, and magnesium.

Natural E418 Gellan gum contains O-acyl groups (glycerol acyl and acetyl).
Natural or high-acyl E418 Gellan gum can form a gel with high elasticity and low hardness.
High-acyl E418 Gellan gum has its O-acyl groups removed by alkaline treatment to produce low-acyl E418 Gellan gum; this can then be filtered to obtain a purified low-acyl E418 Gellan gum, a commercial E418 Gellan gum with a relative molecular weight of up to 500,000.

TYPES OF E418 GELLAN GUM GEL ACHIEVABLE
Firm, brittle gel - Using low acyl E418 Gellan gum in very low concentrations - from just 0.1% -firm and brittle gels can be made.
These gels are crystal clear, making them very appealing visually.
Fluid gel - By agitating low acyl E418 Gellan gum gels as they cool, fluid gels can be created.

They have apparent low viscosity, yet have remarkable suspending properties, successfully suspending particles such as coloured spheres, herbs, and even gases.
Elastic gel - By incorporating high acyl gellan, a far more flexible result can be achieved.
The resultant gel can be made into thin sheets that can be rolled or folded.
Spheres and strands - a pure, E418 Gellan gum solution can be dropped into an ion rich water solution to form gelled spheres or strands.

HOW SHOULD E418 GELLAN GUM BE USED?
As well as being heat stable, E418 Gellan gum is also stable over a wide pH range meaning it is suitable for use with many different foods.
As with any molecular ingredient, experimentation is essential to achieve the desired effect.

SOURCE of E418 GELLAN GUM:
E418 Gellan gum is produced through fermentation using the bacterium Sphingomonas elodea.
In industrial processes, carbohydrates such as glucose are fermented under controlled conditions.
The resulting polysaccharide is purified, dried, and milled into powder form.
Although fermentation-based, the final ingredient contains no viable microorganisms.

This microbial origin aligns well with clean-label and plant-based product strategies.
Because E418 Gellan gum is not derived from animal tissue or seaweed, it offers consistent supply and batch-to-batch stability.
Fermentation technology used for E418 Gellan gum production follows strict food safety standards.
Manufacturers operate under GMP systems and often comply with international frameworks such as ISO food safety certifications.

STRUCTURE of E418 GELLAN GUM:
E418 Gellan gum is composed of tetrasaccharide repeat units, each containing two D-glucose units, one D-glucuronic acid and one L-rhamnose.

WHAT IS E418 GELLAN GUM MADE OF?
E418 Gellan gum is composed of polysaccharide, proteinaceous material (by nitrogen content, %N = 0-3.0%), and polyhydroxybutyrate (PHB) up to 25 wt%.

E418 GELLAN GUM MACROMOLECULAR CHEMISTRY:
E418 Gellan gum's chemical structure consists of a linear polymer composed of a repeating tetra-saccharide unit.
This unit includes glucose, glucuronic acid, and rhamnose.
Along the polymer backbone, there are acyl group substitutions (glyceate and acetate) attached to the glucose residues.

In commercial processing, these acyl substitutions can be removed or lost.
Due to the degree of acyl substitution, E418 Gellan gum is categorized into two groups: High Acyl (HA) and Low Acyl (LA).
To facilitate dispersion, buffering salts and/or cations are often added.

Complete hydration and activation of E418 Gellan gums require heat, and their functionality is highly influenced by soluble ions, temperature, and pH.
It's essential to note that processing recommendations can significantly vary between HA and LA E418 Gellan gums due to their distinct properties and characteristics.
E418 Gellan gum E418 is a type of microbial extracellular polysaccharide.

CHARACTERISTICS of E418 GELLAN GUM:
E418 Gellan gum is characterized by its exceptional gelling efficiency, high transparency, and ability to suspend particles in liquid systems.
E418 Gellan gum can form stable gels at extremely low concentrations compared with many other hydrocolloids.
Depending on acyl content and ion concentration, E418 Gellan gum can produce either soft elastic textures or firm brittle gels.

High-acyl E418 Gellan gum forms soft, flexible, elastic gels, while low-acyl E418 Gellan gum produces firmer and more brittle gel structures.
E418 Gellan gum also exhibits excellent thermal stability and maintains performance across a broad pH range.
E418 Gellan gum's microbial fermentation origin provides high purity and consistent quality compared with some plant-derived gums.
E418 Gellan gum is commonly used in vegan and vegetarian formulations as a replacement for gelatin.

CHEMICAL STRUCTURE of E418 GELLAN GUM:
The repeating unit of the polymer is a tetrasaccharide, which consists of two residues of D-glucose and one of each residues of L-rhamnose and D-glucuronic acid.
The tetrasaccharide repeat has the following structure:
[D-Glc(β1→4)D-GlcA(β1→4)D-Glc(β1→4)L-Rha(α1→3)]n
E418 Gellan gum products are generally put into two categories, low acyl and high acyl depending on the number of acetate groups attached to the polymer.
The low acyl E418 Gellan gum products form firm, non-elastic, brittle gels, whereas the high acyl E418 Gellan gum forms soft and elastic gels.

BENEFITS of E418 GELLAN GUM:
*Excellent gel-forming capability
*Strong suspension performance
*High transparency in gels
*Stable across wide pH range
*Effective at very low concentrations
*Good freeze-thaw stability
*Excellent thermal stability
*Vegan and vegetarian compatible
*Biodegradable fermentation-derived polymer
*Strong film-forming capability
*Good moisture retention
*Stable texture formation
*Broad compatibility with ingredients
*Improves shelf stability
*Multifunctional hydrocolloid performance

PHYSICAL and CHEMICAL PROPERTIES of E418 GELLAN GUM:
CAS No.: 71010-52-1
EC No.: 275-117-5
Molecular Formula: Variable polysaccharide polymer
Molecular Weight: High molecular weight polymer, typically several hundred thousand Daltons
General Appearance: White, off-white, cream-colored, or slightly yellow powder
Odor: Odorless or nearly odorless
Taste: Bland and neutral taste
Texture: Fine powder with smooth texture

Solubility in Water: Dispersible in cold water and fully soluble upon heating
Hydration Characteristics: Hydrates effectively with heating and agitation
Viscosity: Produces low viscosity before gelation and strong gel structures after cooling
Gel Formation: Forms transparent, firm, elastic, or brittle gels depending on formulation
Density: Approximately 0.5–0.9 g/cm³ bulk density
pH: Stable over a broad pH range, typically pH 3–10
Color: White to pale cream powder
Thermal Stability: Excellent heat stability and thermal resistance

Freeze-Thaw Stability: Good freeze-thaw stability in many systems
Moisture Retention: Good water-binding capability
Film-Forming Ability: Excellent film-forming properties
Suspension Properties: Excellent particle suspension capability
Flowability: Good powder flow characteristics
Chemical Nature: Fermentation-derived polysaccharide hydrocolloid

Chemical Classification: Microbial exopolysaccharide
Composition: Repeating glucose, glucuronic acid, and rhamnose units
Stability: Stable under normal storage and processing conditions
pH Stability: Stable across acidic, neutral, and mildly alkaline systems
Biodegradability: Biodegradable natural-type polymer
Hydrophilic Properties: Strong water-binding and hydrophilic behavior

Gelling Properties: Forms gels in the presence of cations such as calcium, sodium, or potassium
Thermal Reversibility: Some gel systems exhibit thermal reversibility depending on formulation
Emulsifying Properties: Provides stabilization support in emulsions
Suspension Properties: Excellent suspension and stabilization performance
Acid Resistance: Stable in acidic beverages and food systems
Salt Compatibility: Compatible with many salts and electrolytes
Reactivity: Incompatible with strong oxidizing agents

Film Formation: Excellent film-forming and coating properties
Combustibility: Combustible organic material under fire conditions
Decomposition Products: Thermal decomposition may produce carbon oxides and smoke
Environmental Characteristics: Renewable fermentation-derived biodegradable material
General Appearance: White to cream-colored powder
Odor: Nearly odorless
Solubility: Soluble in hot water with gel formation upon cooling

Water Retention: Good moisture-binding capability
Viscosity: Low viscosity before gelation; strong gel network after cooling
Hydration: Efficient hydration under heating conditions
Texture: Smooth powder and transparent gel texture
Chemical Nature: Fermentation-derived polysaccharide
Biodegradability: Biodegradable hydrocolloid

Stability: Stable under normal processing conditions
Gel Formation: Excellent gel-forming capability
Suspension Stability: Outstanding suspension performance
Film Formation: Strong film-forming properties
Freeze-Thaw Stability: Good stability during freezing and thawing cycles
pH Stability: Stable over wide pH range
Combustibility: Combustible organic powder
Compatibility: Compatible with sugars, salts, proteins, and other hydrocolloids

FIRST AID MEASURES of E418 GELLAN GUM:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation: 
Fresh air.
*In case of skin contact: 
Take off immediately all contaminated clothing. 
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact: 
Rinse out with plenty of water. 
Call in ophthalmologist. 
Remove contact lenses.
*If swallowed:
After swallowing: 
Immediately make victim drink water (two glasses at most). 
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of E418 GELLAN GUM:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains. 
Collect, bind, and pump off spills. 
Observe possible material restrictions. 
Take up dry. 
Dispose of properly. 
Clean up affected area.

FIRE FIGHTING MEASURES of E418 GELLAN GUM:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2) 
Foam 
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of E418 GELLAN GUM:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2) 
Foam 
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

HANDLING and STORAGE of E418 GELLAN GUM:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed. 
Dry.

STABILITY and REACTIVITY of E418 GELLAN GUM:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available