Library
All articles
Every published article in the E418.org knowledge base, newest first.
Showing 49–72 of 253 articles · page 3 of 11
The EFSA Re-Evaluation of E 418 and the Purity Criteria That Followed
The 2018 EFSA re-evaluation of E 418: exposure figures, the findings on absorption and fermentation, and the three specification gaps the panel flagged.
JECFA Specifications and 'ADI Not Specified': What It Really Means
What ADI not specified really means, what the JECFA monograph covers, and the laxative caveat regulators attached to gellan gum's evaluation.
Gellan Gum and FDA Regulation 21 CFR 172.665
How gellan gum is authorised in the US as a direct food additive, what use per good manufacturing practice means, and how to build the compliance file.
Agglomerated vs Standard Gellan Gum: Choosing a Product Form
How instant agglomerated grades disperse without high shear, when the premium is worth paying, and the cheaper dry-blending alternative.
Heavy Metals in Gellan Gum: Limits, Testing and Compliance
Where trace metals come from in a fermented ingredient, the limits that apply, ICH Q3D limits for pharma use, and how ICP-MS results are misinterpreted.
PHB, Residual Protein and Other Non-Polymer Content in Gellan Gum
What else is in gellan gum besides the polymer: PHB, nitrogen, ash and residual enzymatic activity, and why EFSA flagged them as specification gaps.
Particle Size and Mesh: Why Grind Size Changes Hydration
Mesh grades explained with sieve equivalents, why fine powder hydrates faster but lumps more easily, and which particle size data to put in your specification.
Acyl Content Explained: Glycerate, Acetate and Gel Texture
What acyl groups are, why two small substituents change gel texture so dramatically, how acyl content is measured, and why low acyl is a spectrum.
Molecular Weight and Gellan Gum Performance: What Buyers Should Know
Why molecular weight drives viscosity, gel strength and suspension, why low acyl grades are lighter, and what a certificate of analysis cannot tell you.
From Broth to Powder: Recovery, Deacylation, Drying and Milling
How gellan gum is recovered from broth: alcohol precipitation, alkaline deacylation, drying, milling and the residues that carry through.
How Gellan Gum Is Fermented: Strain, Medium, Conditions and Yield
How Sphingomonas elodea is grown to make gellan gum: the single industrial strain, fermentation medium, conditions and what drives batch-to-batch variation.
Gellan Gum (E418) Food Regulations by Country
A practical overview of gellan gum (E418) food regulations in major markets, including the US, EU, UK, China, Japan, Canada, India, Australia, Korea, and Brazil.
How Gellan Gum and Whey Protein Can Be Used to Design Food Texture
A 2026 study explores how gellan gum concentration and ionic strength can change the microstructure, fracture behavior, and sensory texture of whey protein gels.
Low-Acyl Gellan Gum Helps Replace Up to 75% of Shortening in Muffins
A 2026 Food Hydrocolloids study shows how low-acyl gellan gum can strengthen bigel-based foamed emulsions and support major shortening replacement in muffins.
Gellan Gum Fermentation Patent Revoked by the EPO: What the 2026 Decision Means
A technical review of EPO case T 0548/24 and the patent covering a fermentation method for producing gellan gum, including the claimed seed-reuse process, prior art, inventive step, and implications for gellan gum manufacturing.
How Does Gellan Gum Control Particle Movement in Liquid Foods?
Learn how gellan gum slows particle movement in liquid foods and beverages by creating a weak internal structure, and why particle size, density, viscosity, and formulation conditions determine suspension stability.
How Do Proteins Interact with Gellan Gum?
Learn how proteins can influence gellan gum hydration, gel formation, stability, and texture, and why protein-containing formulations may behave differently from simple gellan gum systems.
What Is the Role of Shear in Gellan Gum Systems?
Learn how shear affects gellan gum hydration, gel structure, particle suspension, and texture, and why mixing intensity and timing can change the performance of a gellan gum formulation.
Why Does Gellan Gum Produce Different Textures at the Same Concentration?
Learn why the same gellan gum concentration can produce different gel textures depending on ions, pH, processing conditions, cooling, and formulation composition.
What Is Fluid Gel in Gellan Gum Systems?
Learn what a fluid gel is, how gellan gum forms fluid gels, and why this structure allows liquids to suspend particles while remaining pourable.
Why Are Some Food Additives Banned in the EU?
Some food additives once widely used in the EU have later been restricted or removed after new scientific assessments. Learn what happened to E171 and E128, how EU food additive re-evaluation works, and what this means for gellan gum (E418).
Gellan Gum in Plant-Based Meat: How It Changes Texture, Rheology and Structure
A 2026 study investigated how gellan gum and other charged polysaccharides affect the texture, rheology, and microstructure of camellia oleosome-based meat analogs, showing how polysaccharide selection can change the structure of plant-based meat products.
Gellan Gum in Gluten-Free Bread: How It Helps Build Structure Without Gluten
Research has shown that gellan gum can modify dough rheology, bread volume, crumb structure, texture, and staling in gluten-free bread, making it an interesting hydrocolloid for gluten-free bakery formulations.
Gellan Gum in Yogurt: How a Small Amount Changes Gel Structure and Stability
A research study examined how gellan gum affects yogurt gel structure, water-holding capacity, texture, and rheological behavior, showing why dosage matters when using gellan gum in fermented dairy products.