Gellan (E418): Gelling Agent & Thickener
Gellan is a natural gelling and thickening agent (E418) produced by bacterial fermentation, widely used in the food, pharmaceutical, and biotechnology industries.
Things worth knowing about "Gellan"
Gellan is a natural gelling and thickening agent (E418) produced by bacterial fermentation, widely used in the food, pharmaceutical, and biotechnology industries.
What is Gellan?
Gellan (food additive E418) is a naturally occurring polysaccharide produced by the fermentation of the bacterium Sphingomonas elodea. It belongs to the class of hydrocolloids and is used in the food industry, pharmaceuticals, and biotechnology as a gelling agent, thickener, and stabilizer. Gellan is notable for its high gelling strength at very low concentrations and its excellent resistance to heat and acidic conditions.
Production and Chemical Properties
Gellan is produced through controlled microbial fermentation. The resulting polymer consists of a repeating tetrasaccharide unit made up of glucose, glucuronate, and rhamnose. Two main forms exist:
- High-acyl (native) gellan: Forms soft, elastic gels.
- Low-acyl (clarified) gellan: Forms firm, brittle gels and is the most commonly used form in the food industry.
Gelation is triggered by cations such as calcium, magnesium, potassium, or sodium. Concentrations as low as 0.1–0.5 % are sufficient to form stable gels.
Applications
Food Industry
In food production, gellan is used as a gelling agent, thickener, and stabilizer. Typical applications include:
- Jams, jellies, and desserts
- Dairy products and yogurts
- Beverages and fruit juice products
- Vegan and vegetarian alternatives to animal-derived gelatin
- Baby food
Pharmaceutical Industry and Medicine
In the pharmaceutical sector, gellan is used as:
- A carrier material in tablets and capsules
- A component in eye drops to extend residence time on the eye surface
- A gel base for topical formulations
Biotechnology
In biotechnology, gellan serves as a substitute for agar in cell culture media, particularly for heat-sensitive organisms.
Safety and Tolerability
Gellan is considered safe and has been approved as a food additive by the European Food Safety Authority (EFSA) and the US Food and Drug Administration (FDA). It is non-digestible and acts similarly to dietary fiber in the digestive tract. In large amounts, some individuals may experience mild gastrointestinal discomfort. Studies have not demonstrated any toxic effects.
Since gellan is derived from bacterial fermentation, it is suitable for vegans and vegetarians and serves as a plant-based alternative to animal gelatin.
References
- EFSA Panel on Food Additives and Nutrient Sources (ANS): Re-evaluation of gellan gum (E 418) as a food additive. EFSA Journal, 2018.
- Sworn, G.: Gellan gum. In: Phillips, G.O. & Williams, P.A. (eds.): Handbook of Hydrocolloids, 3rd edition, Woodhead Publishing, 2021.
- US Food & Drug Administration (FDA): GRAS Notice Inventory – Gellan Gum. FDA.gov, 2023.
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