A practical knowledge base for gellan gum, covering its properties, types, applications, technical information and common questions.
New to gellan gum? Start with these essential guides.
Some food additives once widely used in the EU have later been restricted or removed after new scientific assessments. Learn what happened to E171 and E128, how EU food additive re-evaluation works, and what this means for gellan gum (E418).
A 2026 study investigated how gellan gum and other charged polysaccharides affect the texture, rheology, and microstructure of camellia oleosome-based meat analogs, showing how polysaccharide selection can change the structure of plant-based meat products.
Research has shown that gellan gum can modify dough rheology, bread volume, crumb structure, texture, and staling in gluten-free bread, making it an interesting hydrocolloid for gluten-free bakery formulations.
A research study examined how gellan gum affects yogurt gel structure, water-holding capacity, texture, and rheological behavior, showing why dosage matters when using gellan gum in fermented dairy products.
A 2026 study examined how gellan gum, HPMC, and tara gum affect non-dairy whipped cream, including viscosity, whipping performance, texture, microstructure, and physical stability.
A recent Food Hydrocolloids study explored low-acyl gellan gum as part of a bigel system for replacing solid fat in muffins, showing how gellan gum can influence structure, texture, thermal stability, and bakery performance.
E418.org is a practical knowledge resource focused on gellan gum (E418), covering basic information, technical concepts and real-world applications.