It is used in soya milks to keep the soy protein suspended in the milk.

Be Awesome. Write a better description.

The function(s) performed by the food additive when used in cooking.

  • Stabiliser - A substance that maintains the uniform dispersal of substances in a food
  • Thickener - A substance that increases the viscosity of a food

This object doesn't have any images associated with it. Submit some to improve results.

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

show more

Halal - yes

E418 - Gellan gum: A polysaccharide gum produced by bacteria.

Muslim Consumer Group

Biotechnology used in production - yes

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.

MBM Foods

Pseudomonas elodea gum

Collection of sources used to create this food additive summary.

Source
Codex Alimentarius
Food Standards Australia New Zealand
JECFA (Joint FAO/WHO Expert Committee on Food Additives)
UK Food Guide
UK Food Standards Agency
U.S. Food and Drug Administration
Wikipedia

Lists the U.S. CAS (Chemical Abstracts Service) registry number and EINECS (European INventory of Existing Commercial chemical Substances) numbers when known.

  • CAS Number: 71010-52-1
  • EINECS Number: 275-117-5

No known suppliers. Get listed here - sales@noshly.com

comments powered by Disqus