An initiative of :

Wageningen University

Sitekeuring.NET Award> E-numbers > E400-500

E418 Gellan gum

A natural polysaccharide, produced by the bacterium Pseudomonas elodea from starch.

Function & characteristics:
Thickening agent and stabiliser.

Dairy products, dressings, juices, etc.

Acceptable Daily Intake:
None specified.

Side effects:
None known in the concentrations used, although high concentrations bring about flatulence and bloating, due to fermentation by the intestinal microflora (in the same way as all indigestible polysaccharides). It has laxative properties.

Dietary restrictions:
Gellan gum can be used by all religious groups, vegans and vegetarians.


European Masters Degree in Food Studies - an Educational Journey

Master in Food Safety Law is an initiative of Wageningen University, The Netherlands

Flag Counter