E418 — Gellan Gum

Gellan gum, designated as E418, is a natural polysaccharide produced through the fermentation of carbohydrates by the bacterium Sphingomonas elodea. It is widely used in the food industry as a gelling agent, stabilizer, and thickener. 

Danger Level: 0 — Safe

Purpose in Products

Gellan gum serves several functions in food products:

  • Gelling Agent: It is used to form gels in products such as jellies, gummy candies, and desserts. 
  • Stabilizer: It helps maintain the uniformity of emulsions in products like salad dressings and dairy alternatives, preventing separation and maintaining product quality. 
  • Thickener: It enhances the viscosity of liquids, such as sauces, soups, and beverages, improving their texture and mouthfeel. 

Health Considerations

Gellan gum is generally considered safe for consumption. It is a soluble fiber and is not absorbed by the human body, which can aid in digestion and promote a feeling of fullness. However, consuming large amounts may lead to gastrointestinal discomfort, such as bloating or diarrhea. 

Impact on Children

Gellan gum is safe for children when consumed in typical dietary amounts. Its high fiber content can be beneficial for digestive health. Nonetheless, excessive intake should be avoided to prevent potential digestive issues.

Impact on Taste

Gellan gum is tasteless and odorless, making it an ideal ingredient for various food products without altering their flavor profiles.

Compatibility with Other Additives

Gellan gum is compatible with various other food additives, including sugars and other hydrocolloids. For instance, it shows synergy with locust bean gum, resulting in increased gel strength and enhanced elasticity in gels. 

Natural Occurrence

Gellan gum is produced through the fermentation of carbohydrates by the bacterium Sphingomonas elodea. This process involves culturing the bacteria in a medium containing a carbon source, nitrogen sources, and mineral salts. 

Alternatives and Substitutes

For those seeking alternatives to gellan gum, options include:

  • Agar-Agar: A seaweed-derived gelling agent, though it may have different textural properties compared to gellan gum.
  • Carrageenan: Another seaweed-derived gelling agent, commonly used in dairy products.
  • Pectin: A plant-based gelling agent often used in jams and jellies.

Regulation

Gellan gum is approved for use as a food additive in many countries, including the European Union, where it is designated as E418. Regulatory bodies such as the European Food Safety Authority (EFSA) have evaluated its safety and concluded that it poses no health concerns when used within established limits. 

Conclusion

Gellan gum (E418) is a versatile and natural food additive with a long history of safe use. Its ability to act as a gelling agent, stabilizer, and thickener makes it valuable in various food products. While generally safe, it is advisable to consume it in moderation to avoid potential digestive discomfort.