It is used in soya milks to keep the soy protein suspended in the milk.
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The function(s) performed by the food additive when used in cooking.
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Data according to various sources such as fao, fda, codex. Spot a mistake? Tell us!
| Country | Status | Matched Term |
|---|---|---|
| United States | Matching Terms Not Found | |
| European Union | Approved | Gellan gum |
| Australia and New Zealand | Approved | Gellan gum |
| Philippines | Approved | Gellan gum |
| Austria | Approved | Gellan gum |
| Belgium | Approved | Gellan gum |
| Bulgaria | Approved | Gellan gum |
| Cyprus | Approved | Gellan gum |
| Czech Republic | Approved | Gellan gum |
| Denmark | Approved | Gellan gum |
| Estonia | Approved | Gellan gum |
| Finland | Approved | Gellan gum |
| France | Approved | Gellan gum |
| Germany | Approved | Gellan gum |
| Greece | Approved | Gellan gum |
| Hungary | Approved | Gellan gum |
| Ireland | Approved | Gellan gum |
| Italy | Approved | Gellan gum |
| Latvia | Approved | Gellan gum |
| Lithuania | Approved | Gellan gum |
| Luxembourg | Approved | Gellan gum |
| Malta | Approved | Gellan gum |
| Netherlands | Approved | Gellan gum |
| Poland | Approved | Gellan gum |
| Portugal | Approved | Gellan gum |
| Romania | Approved | Gellan gum |
| Slovakia | Approved | Gellan gum |
| Slovenia | Approved | Gellan gum |
| Spain | Approved | Gellan gum |
| Sweden | Approved | Gellan gum |
| United Kingdom | Approved | Gellan gum |
| Australia | Approved | Gellan gum |
| New Zealand | Approved | Gellan gum |
E418 - Gellan gum: A bacterial exopolysaccharide, prepared commercially by aerobic submerged fermentation from Sphingomonas elodea. Soluble in water, it is used primarily as an alternative to agar as a gelling agent in microbiological culture. Its largest advantages over agar are its almost perfect visual clarity and its strength; it is able to withstand 120 degree Celsius heat, making it especially useful in culturing thermophilic organisms. One needs only approximately half the amount of gellan gum as agar to reach an equivalent gel strength, though the exact texture and quality depends on the concentration of divalent cations present.
Pseudomonas elodea gum
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Lists the U.S. CAS (Chemical Abstracts Service) registry number and EINECS (European INventory of Existing Commercial chemical Substances) numbers when known.
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