Gellan gum (E418) – what is it?
Gellan gum, also known as E418, is a polysaccharide produced by the fermentation of the bacteria Sphingomonas elodea. Obtained naturally, this gum has gained recognition in the food industry for its exceptional thickening, stabilizing and gelling properties. It is an ingredient with a wide range of applications, valued for its ability to create gels of various consistencies – from fine and light to highly concentrated.
Tasteless and odorless, gellan gum is an ideal addition to many foods without affecting their original aroma and flavor. It is also valued for its high tolerance to various environments, including salts, acids and alcohols, making it a versatile ingredient in food processing.
Properties of gellan gum (E418)
Gellan gum is distinguished by its unique properties, which make it widely used in the food industry. It perfectly stabilizes and thickens products, both at high and low temperatures, which allows it to maintain the desired texture of products for a long time. In addition, it is capable of forming gels in the presence of calcium and magnesium ions, allowing the creation of innovative textures and culinary forms.
Applications of gellan gum (E418)
Gellan gum is used in a wide range of food products, including beverages, dairy products, desserts, jams, sauces, and vegetarian and vegan products. It is also used in the pharmaceutical and cosmetic industries as a stabilizing and thickening agent. Thanks to its ability to form gels of different textures, gellan gum is an invaluable ingredient in the production of functional foods and modern culinary forms such as spherulites and gels.
Where to buy gellan gum (E418)?
Gellan gum can be purchased at specialty food additives stores, stores for food service professionals and selected online stores. It is available to both industrial manufacturers and individual consumers interested in home use of this additive.
Gellan gum (E418) and its functions in foods
As a food ingredient, gellan gum serves a number of important functions. First of all, it serves as a thickening, stabilizing and gelling agent, enabling the production of foods with desirable textural and visual properties. It helps maintain the stability of emulsions and suspensions, preventing ingredients from delaminating. In addition, thanks to its ability to form gels by reacting with calcium ions, it enables the creation of innovative food products that can attract the attention of consumers seeking new culinary experiences.
