What Is Gellan Gum?

A comprehensive guide to gellan gum (E418), covering its production, HA and LA types, gelation, suspension and stabilization properties, food and industrial applications, formulation factors, safety, and common FAQs.

The Ultimate Guide for Food & Industrial Formulators

If you are looking up Gellan Gum, also known as E418, you are likely a food scientist, product developer, ingredient buyer, laboratory professional, or formulator trying to understand what it does, how it works, and where it can be used.

Gellan gum is a microbial polysaccharide produced by fermentation. It is widely used as a gelling agent, stabilizer, suspending agent, and texture modifier in food, beverages, plant tissue culture, microbiology, pharmaceutical formulations, and other applications.

What makes gellan gum particularly useful is its ability to create structure at relatively low concentrations. Depending on the type and formulation conditions, it can produce anything from a soft, elastic gel to a firm, brittle gel—or a very weak gel network that keeps particles suspended in a liquid without making the product excessively thick.

This guide explains what gellan gum is, how it works, the difference between high-acyl and low-acyl gellan gum, its major applications, formulation factors, and the regulatory information formulators should know.

1. Quick Facts at a Glance

Property	Gellan Gum
Common name	Gellan gum
Food additive number	E418
International numbering	INS 418
CAS Number	71010-52-1
Type	Microbial polysaccharide / hydrocolloid
Production method	Controlled microbial fermentation
Primary functions	Gelling, stabilizing, suspending, thickening and texture modification
Main commercial types	High Acyl (HA) and Low Acyl (LA)
Appearance	Usually a white to off-white or pale yellow powder, depending on grade
Water behavior	Hydrates in water and forms structured systems under suitable conditions
Major applications	Beverages, plant-based milk, jellies, confectionery, fruit preparations, tissue culture and laboratory media
Key formulation variables	Concentration, acyl type, temperature, pH, ions, hydration and processing

JECFA identifies gellan gum as a high-molecular-weight polysaccharide produced by fermentation of a carbohydrate and assigns it INS 418. Its specifications identify CAS No. 71010-52-1.

2. What Is Gellan Gum (E418)?

Gellan gum is a high-molecular-weight polysaccharide produced by microbial fermentation. It is used to control the structure, texture, stability, and flow behavior of water-based systems.

Unlike plant-extracted hydrocolloids such as agar or pectin, gellan gum is produced through fermentation.

JECFA describes gellan gum as a polysaccharide obtained by fermentation of a carbohydrate by a pure culture, followed by recovery, purification, drying, and milling. The polymer consists principally of a repeating tetrasaccharide structure containing rhamnose, glucuronic acid, and glucose residues.

In food applications, gellan gum is commonly identified as E418. In international food additive terminology, it has historically been listed as INS 418. Codex has more recently introduced distinctions between gellan gum and low-acyl clarified gellan gum in its numbering system, so regulatory identification should always be checked against the applicable market and product specification.

The important point for formulators is that gellan gum is not simply a thickener.

It can be used to:

form gels
suspend insoluble particles
stabilize beverages
control texture
modify viscosity
stabilize emulsions and dispersed systems
provide structure at low concentrations

Its performance depends strongly on its chemical structure and processing conditions.

3. How Is Gellan Gum Produced?

Gellan gum is produced through a controlled microbial fermentation process.

A carbohydrate source is fermented by a suitable microorganism to produce the polysaccharide. The gellan gum is then recovered from the fermentation system and processed through purification, drying, and milling.

The production process can influence the final characteristics of the ingredient, including:

degree of acylation
purity
molecular characteristics
hydration behavior
gel strength
clarity
rheological performance

The structure of the polymer is particularly important because the degree of acylation determines whether the material behaves more like a soft and elastic hydrocolloid or a firm and brittle gelling agent.

This is the fundamental reason why high-acyl and low-acyl gellan gum behave differently.

4. What Are High-Acyl and Low-Acyl Gellan Gum?

Commercial gellan gum is commonly discussed in terms of two major forms:

High-Acyl Gellan Gum (HA)

High-acyl gellan gum retains a higher level of acyl substituents on the polymer.

It generally produces:

softer gels
more elastic textures
flexible structures
less brittle gels
useful suspension systems
smooth and creamy textures in suitable formulations

HA gellan gum is particularly useful when the formulation requires structure without an excessively firm or brittle gel.

Common applications include:

plant-based beverages
dairy-alternative beverages
suspension systems
soft gels
certain desserts
formulated food systems requiring elastic texture

Low-Acyl Gellan Gum (LA)

Low-acyl gellan gum has most of the acyl groups removed during processing.

It generally produces:

firmer gels
more rigid structures
greater brittleness
cleaner gel breaks
relatively clear gels under suitable conditions

LA gellan gum is often selected when the formulation requires a defined gel structure rather than a soft elastic texture.

Typical applications include:

jellies
desserts
structured gels
laboratory media
plant tissue culture
applications requiring a firm gel matrix

The HA-versus-LA distinction is one of the most important concepts to understand when selecting gellan gum.

HA is generally associated with soft and elastic structures, while LA is generally associated with firmer and more brittle gels.

5. How Does Gellan Gum Form a Gel?

Gellan gum does not simply dissolve in water and immediately become a gel.

Its gelation behavior involves changes in the organization of the polymer chains during heating and cooling.

When properly hydrated and heated, the polymer chains become more disordered. During cooling, the chains can reorganize into more ordered structures, including helical associations. Suitable ions can then interact with the negatively charged polymer and help develop a three-dimensional network.

The final gel structure depends on several variables, including:

gellan gum type
concentration
heating temperature
cooling conditions
pH
ionic composition
mineral concentration
other ingredients

This is why two formulations containing the same percentage of gellan gum can produce very different results.

For formulators, gellan gum concentration alone does not determine the final texture.

6. What Are the Main Functions of Gellan Gum?

Gellan gum is a multifunctional hydrocolloid. Its most important functions include the following.

6.1 Gelling Agent

Gellan gum can create a three-dimensional gel network in water-based systems.

Depending on the type and formulation, the resulting gel can range from soft and elastic to firm and brittle.

This makes it useful for:

jellies
desserts
confectionery
structured fillings
laboratory media
plant tissue culture

6.2 Suspending Agent

One of the most technically interesting properties of gellan gum is its ability to create a weak gel network.

A very low concentration can sometimes provide enough structure to keep insoluble particles suspended in a beverage.

This is particularly useful for:

fruit pulp
cocoa
minerals
botanical particles
protein particles
insoluble flavors
other suspended solids

The objective is not necessarily to make the beverage thick.

Instead, the formulation is designed to create enough low-shear structure to reduce particle settling while maintaining acceptable drinking properties.

This is why gellan gum is widely used in suspension beverages.

6.3 Stabilizer

Gellan gum can help maintain the physical stability of formulated products.

It can contribute to:

particle suspension
phase stability
texture retention
control of separation
stabilization of dispersed ingredients

However, the stabilizing effect is highly formulation-dependent. Gellan gum does not automatically solve every separation problem.

6.4 Thickener and Texture Modifier

Although gellan gum is often associated with gel formation, it can also affect viscosity and mouthfeel.

The effect depends on:

concentration
gellan gum type
temperature
ions
pH
other hydrocolloids
solids content

For this reason, gellan gum may be used as part of a broader hydrocolloid system rather than as a standalone thickener.

7. Why Do Formulators Choose Gellan Gum?

Gellan gum offers several useful technical advantages.

Low Use Levels

Gellan gum can produce significant structure at relatively low concentrations compared with many conventional hydrocolloids.

This is particularly important in beverage suspension applications, where excessive viscosity is undesirable.

Strong Structural Control

By selecting HA or LA and adjusting formulation conditions, formulators can obtain substantially different textures.

Efficient Particle Suspension

Low concentrations can create weak-gel networks capable of reducing sedimentation of insoluble particles.

Heat Processing Compatibility

Gellan gum can be incorporated into products subjected to processes such as pasteurization and, for suitable formulations, higher-temperature processing.

The actual thermal behavior depends on formulation composition, pH, ionic conditions, concentration, and processing conditions.

Clean Sensory Profile

At appropriate use levels, gellan gum can provide structure without producing the heavy viscosity associated with using large amounts of some traditional thickeners.

Compatibility With Other Hydrocolloids

Gellan gum can be combined with other hydrocolloids to adjust viscosity, elasticity, gel strength, suspension, and mouthfeel.

Common formulation partners may include xanthan gum, locust bean gum, starches, carrageenan, and other hydrocolloids, depending on the application.

8. Common Applications of Gellan Gum (E418)

Gellan gum is used across several industries because it can perform different functions at relatively low concentrations.

8.1 Beverages

Gellan gum is particularly valuable in beverages containing insoluble ingredients.

It can help suspend:

fruit pulp
cocoa
calcium
minerals
plant extracts
protein particles
botanical ingredients

It is commonly considered for:

fruit beverages
flavored drinks
plant-based beverages
chocolate drinks
fortified beverages
nutritional beverages

For beverage applications, the goal is often suspension rather than thickening.

The correct gellan gum type, concentration, hydration process, mineral balance, and pH must therefore be considered together.

8.2 Plant-Based Milk

Plant-based milk is one of the most technically demanding applications for stabilizers because the formulation may contain:

plant proteins
oils
calcium salts
minerals
cocoa
insoluble particles
flavor components

Gellan gum can help maintain suspension and improve physical stability.

HA gellan gum is often considered when a smoother, softer and more creamy structure is desired, while LA can provide stronger structure under appropriate conditions.

The exact choice depends on the complete formulation.

8.3 Jellies and Desserts

Gellan gum can produce clear, defined gel structures.

Low-acyl gellan gum is particularly useful when a formulation requires:

firm texture
clean gel break
shape retention
clarity
relatively low use levels

It can be used in:

jellies
dessert gels
fruit gels
gelled desserts
structured fillings

8.4 Confectionery and Gummies

Gellan gum can be used to create structured confectionery textures and, in selected formulations, provide an alternative to animal-derived gelatin.

Depending on the formulation, it can contribute to:

firmness
elasticity
chew
shape retention
gel structure

The final texture depends on the gellan gum type and the interaction with sugars, acids, salts, and other hydrocolloids.

8.5 Fruit Preparations and Fillings

Gellan gum can help stabilize fruit preparations, fillings, glazes, and other structured food systems.

It may contribute to:

suspension
viscosity control
water management
structure
stability during processing

The appropriate dosage depends on the desired final texture and the processing conditions.

8.6 Bakery Applications

In bakery systems, gellan gum can be considered for applications such as:

fruit fillings
bakery fillings
glazes
toppings
moisture management systems

The main consideration is whether the hydrocolloid needs to maintain structure during heating and subsequent cooling.

8.7 Plant Tissue Culture

Gellan gum is widely recognized as a useful gelling agent for plant tissue culture media.

Compared with agar, gellan gum can provide a relatively clear and well-defined gel matrix.

This makes it useful for applications where researchers need to observe:

roots
shoots
callus
contamination
growth patterns

Low-acyl gellan gum is commonly selected for this type of application because of its ability to produce a firm gel at relatively low concentrations.

8.8 Microbiology and Laboratory Media

Gellan gum can also be used as a solidifying agent in certain laboratory and microbiological media.

Its clarity and gel-forming properties can be useful where visualization of colonies or biological structures is important.

The choice between gellan gum and agar depends on the specific medium, organism, experimental objective, and laboratory protocol.

8.9 Pharmaceutical and Personal Care Applications

Gellan gum has also been investigated and used in pharmaceutical and personal-care formulations because of its ability to form structured aqueous systems.

Potential functions include:

thickening
suspension
stabilization
controlled-release matrices
gel formation

However, pharmaceutical and medical applications require product-specific regulatory and quality requirements and should not be treated as interchangeable with food-grade applications.

9. What Factors Affect Gellan Gum Performance?

One of the biggest mistakes in gellan gum formulation is focusing only on dosage.

Gellan gum performance is influenced by several interacting factors.

Gellan Gum Type

HA and LA can produce significantly different textures and rheological behavior.

Concentration

Increasing concentration generally increases structure, but the required concentration depends on whether the objective is:

suspension
thickening
soft gel
firm gel

Temperature

Hydration, heating, holding temperature, and cooling all influence the final structure.

Incomplete hydration can result in weak or inconsistent performance.

pH

pH can affect the behavior of the hydrocolloid and its interaction with other ingredients.

Acidic beverage systems therefore require particular attention to formulation and processing conditions.

Mineral Ions

Ions such as calcium, magnesium, sodium, and potassium can significantly influence gellan gum behavior.

This is especially important in:

fortified beverages
plant-based milk
mineral beverages
laboratory media

Processing

Processing conditions can be just as important as the ingredient itself.

Important variables include:

mixing
premixing
hydration
heating
homogenization
cooling
ingredient addition sequence

A formulation can therefore fail even when the gellan gum dosage is theoretically correct.

10. Gellan Gum vs. Xanthan Gum

Gellan gum and xanthan gum are both microbial polysaccharides, but their primary functions are different.

Property	Gellan Gum	Xanthan Gum
Main function	Gelation, suspension, stabilization	Thickening, viscosity control, stabilization
Gel formation	Strong capability	Generally does not form the same type of thermally reversible gel
Weak-gel suspension	Excellent in suitable systems	Usually relies more on viscosity
Texture	Can range from soft/elastic to firm/brittle	Typically viscous/pseudoplastic
Beverage suspension	Very useful	Useful, but often increases viscosity more
Low-level structure	Very effective	Primarily contributes viscosity
Typical role	Structure and suspension	Thickening and rheology

This does not mean one is universally better than the other.

In some formulations, gellan gum and xanthan gum can be used together to achieve a combination of suspension, viscosity, and mouthfeel.

11. Gellan Gum vs. Agar

Gellan gum and agar are both capable of forming gels, but they are different hydrocolloids.

Gellan gum is produced through microbial fermentation, while agar is obtained from certain red seaweeds.

Gellan gum can offer:

low use levels
different HA and LA texture profiles
strong suspension properties
high gel clarity in suitable systems
precise control through ionic conditions

Agar remains highly useful for many traditional gel applications.

The better choice depends on the required gel texture, clarity, processing conditions, cost, and application.

12. Is Gellan Gum (E418) Safe?

Gellan gum has been evaluated by international food safety authorities and is an established food additive.

JECFA established an ADI of “not specified” for gellan gum and maintains specifications for the additive.

In the United States, the FDA lists gellan gum under 21 CFR 172.665 and identifies its technical effect as a stabilizer or thickener. The FDA database lists CAS No. 71010-52-1.

However, “safe” does not mean that every use is automatically authorized in every country or food category.

For commercial formulation, manufacturers should always check:

the applicable local food regulations
permitted food categories
maximum use levels where applicable
purity specifications
product grade
labeling requirements

Regulatory requirements can also change as authorities update specifications and permitted uses.

13. Is Gellan Gum Vegan and Vegetarian?

Gellan gum is produced by microbial fermentation rather than being derived from animal tissue.

For this reason, gellan gum is commonly used in vegan and vegetarian food formulations and can serve as an alternative to animal-derived gelatin in suitable applications.

However, whether a particular commercial ingredient can be labeled or certified as vegan depends on the complete manufacturing process, processing aids, and certification requirements.

Therefore, formulators should distinguish between:

“microbial-derived”

and

“certified vegan.”

The first describes the nature of the ingredient. The second is a certification or product-claim matter.

14. Is Gellan Gum a Thickener or a Gelling Agent?

Gellan gum can function as both a thickener and a gelling agent, but its functionality is broader than either description alone.

Depending on the formulation, it can act as:

gelling agent
stabilizer
suspending agent
thickener
texture modifier

In beverages, its most important role may be suspension.

In jelly, its main role may be gel formation.

In plant tissue culture, its main role may be solidification of the culture medium.

The same ingredient can therefore perform very different functions in different products.

15. How Much Gellan Gum Should Be Used?

There is no single universal dosage for gellan gum.

The appropriate concentration depends on:

HA or LA type
desired function
product composition
pH
mineral content
processing conditions
desired texture
other hydrocolloids

For example, a beverage suspension may require a very low concentration, while a firm jelly may require a substantially higher level.

As a general formulation principle:

Do not select gellan gum dosage based only on the product category. Select it according to the required function and the complete formulation.

Laboratory trials should normally be used to determine the final concentration.

16. Why Does Gellan Gum Sometimes Fail to Suspend Particles?

When a gellan gum beverage develops sediment, the problem is not necessarily that the dosage is too low.

Possible causes include:

incomplete hydration
incorrect gellan gum type
unsuitable mineral concentration
excessive or insufficient heating
incorrect cooling conditions
inappropriate pH
poor ingredient dispersion
interaction with proteins or other hydrocolloids
excessive particle loading
inadequate homogenization

This is why beverage stabilization should be treated as a formulation system, rather than simply increasing the amount of gellan gum.

Adding more gum may increase viscosity without necessarily solving the underlying problem.

17. What Is the Difference Between Gellan Gum and Gelatin?

The two ingredients are fundamentally different.

Gellan gum is a microbial polysaccharide, while gelatin is a protein derived from collagen.

This difference affects:

source
gel structure
thermal behavior
texture
labeling
dietary suitability

Gellan gum can therefore be useful in formulations where an ingredient derived from animal collagen is undesirable.

It is particularly attractive for vegan and vegetarian product development when the specific commercial grade meets the relevant requirements.

18. What Makes Gellan Gum Unique?

The most important advantage of gellan gum is not simply that it forms a gel.

Its real value is its ability to provide different types of structure at relatively low concentrations.

Depending on the formulation, it can create:

Soft and elastic structure

→ typically associated with HA gellan gum

Firm and brittle gel

→ typically associated with LA gellan gum

Weak-gel suspension system

→ useful for keeping insoluble particles dispersed in beverages

This combination of gelation, suspension, stabilization, and texture control makes gellan gum unusually versatile among hydrocolloids.

19. Frequently Asked Questions About Gellan Gum

Is E418 the same as gellan gum?

Yes. E418 is the European food additive number historically used for gellan gum. INS 418 has also been used internationally, although Codex has introduced more specific distinctions for certain forms of gellan gum.

What is the CAS number of gellan gum?

The commonly referenced CAS number for gellan gum is 71010-52-1.

Is gellan gum natural?

Gellan gum is produced through microbial fermentation rather than direct extraction from plants. Whether a product may legally be described as “natural” depends on the applicable jurisdiction and labeling rules.

Is gellan gum vegan?

Gellan gum is microbial-derived and is commonly used in vegan and vegetarian formulations. Specific vegan claims should be based on the actual manufacturing process and, where required, certification.

What is the difference between HA and LA gellan gum?

HA generally produces softer and more elastic structures, while LA generally produces firmer and more brittle gels.

Which gellan gum is better for beverages?

There is no universal answer. HA and LA can both be useful depending on whether the beverage requires soft suspension, stronger structure, clarity, mouthfeel, and other formulation properties.

Which gellan gum is better for plant tissue culture?

Low-acyl gellan gum is commonly used because it can produce a firm, clear gel matrix suitable for many plant tissue culture media.

Can gellan gum replace xanthan gum?

Not always. Gellan gum and xanthan gum have different primary functions. Gellan gum is particularly useful for gel formation and suspension, while xanthan gum is primarily used for viscosity and rheology control.

Does gellan gum dissolve in cold water?

Gellan gum generally requires appropriate hydration and heating conditions for full functionality. Simply dispersing the powder in cold water does not guarantee complete hydration or proper gel development.

Does gellan gum increase viscosity?

Yes, it can increase viscosity, but its effect is not limited to thickening. At appropriate concentrations, it can create a weak structural network that provides suspension without producing excessive viscosity.

20. Bottom Line: What Is Gellan Gum?

Gellan gum (E418) is a fermentation-produced polysaccharide used to create structure, stability, suspension, and texture in a wide range of products.

Its most important characteristics are:

microbial fermentation origin
high functionality at relatively low concentrations
ability to form gels
excellent suspension capability in suitable systems
availability in different acyl forms
compatibility with many other hydrocolloids
applications across food, laboratory, plant tissue culture, and other industries

For formulators, the most important distinction is between High-Acyl (HA) and Low-Acyl (LA) gellan gum.

HA generally provides softer and more elastic structures, while LA generally provides firmer and more brittle gels.

But selecting the right gellan gum is only the first step. Concentration, pH, mineral ions, temperature, hydration, ingredient interactions, and processing conditions all determine the final result.

That is why successful gellan gum formulation is less about finding a single “correct dosage” and more about understanding how the hydrocolloid behaves within the complete formulation.

← Back to E418.org