Gellan Gum
This is what the ingredient is.
Gellan gum is a polysaccharide produced by bacterial fermentation of Sphingomonas elodea. Discovered in 1978 by Kelco.
Here is why it shows up on the label.
Gelling, thickening, and stabilizing agent. Used in plant-based milks, desserts, and jellies. Provides texture and suspension of particles.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. (GRN 000044). European food agencies allow it, with ADI not specified. It is approved in the US, Europe (as E418), and Canada.
Here is what research has found.
Safety evaluated by FDA, EFSA, and an FAO/WHO expert committee. Not digested or absorbed - acts as dietary fiber. Studies show good tolerability in humans.
Here are a few things worth knowing.
Generally safe with minimal adverse effects. May cause mild digestive effects at very high intakes. No significant allergenicity reported.
Sources
- FDA GRAS Notice GRN 000044
- EFSA Opinion
- JECFA Evaluation
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.