E418 - Gellan gum

Origin

Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea (formerly Pseudomonas elodea). It was initially discovered and developed by Kelco, a division of Merck & Co. It is produced commercially by fermentation of a pure culture of Sphingomonas elodea. The gum is then recovered by precipitation with isopropyl alcohol, dried, and milled.

Usage

Gellan gum is used as a gelling agent, thickener, stabilizer, and texturizer in a wide variety of food and beverage applications. It is particularly useful in creating clear gels and can be used at very low concentrations. Common applications include dairy products (e.g., yogurt, desserts), beverages (e.g., plant-based milks, fruit juices), confectionery (e.g., jellies, gummies), bakery products (e.g., fillings, glazes), and processed foods (e.g., sauces, dressings). It is also used in vegan and vegetarian products as a substitute for gelatin. Gellan gum is effective in both high and low-acid food systems and is stable over a wide range of temperatures.

Side Effects

Gellan gum is generally considered safe for consumption. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) of "not specified," meaning that, based on available data, the intake of gellan gum at levels necessary to achieve the desired technological effect in food does not represent a health hazard. Some individuals may experience mild gastrointestinal discomfort, such as bloating or increased flatulence, if they consume large amounts of gellan gum. However, such effects are rare and typically occur only at very high doses.

Regulatory Status

Gellan gum is approved for use as a food additive in many countries, including the United States, the European Union, Canada, and Australia. In the United States, it is regulated under 21 CFR 182.1457 as a direct food substance affirmed as Generally Recognized As Safe (GRAS). In the European Union, it is designated as E418 and is permitted for use in a variety of food categories according to Regulation (EC) No 1333/2008. The safety of gellan gum has been extensively evaluated by regulatory agencies worldwide.