Gellan Gum and its Alternative Names: What is the alternative name for gellan gum?

October 17, 2025 •

4 min read

First approved for food use in Japan in 1988, gellan gum has been widely adopted in the food industry for its unique properties. When asking, 'what is the alternative name for gellan gum?', it's helpful to know it is also referred to by its European Union food additive number, E418, and several brand names like Gelrite and Phytagel.

Quick Summary

Gellan gum, a popular food additive, functions as a versatile gelling and stabilizing agent. It is a plant-based alternative to gelatin, is also known as E418, and comes in different types that produce varying textures.

Key Points

Alternative Names: The alternative name for gellan gum most commonly seen on labels is its EU food additive code, E418, as well as brand names like Gelrite and Phytagel.
Plant-Based and Vegan: Gellan gum is a popular vegan alternative to gelatin, derived from the fermentation of sugar by bacteria, not animal sources.
Nutrient Stabilizer: It is frequently used in fortified beverages, especially plant-based milks, to keep nutrients like calcium suspended and evenly distributed.
Versatile Texture Control: The ingredient comes in two forms, high acyl (HA) for elastic gels and low acyl (LA) for firm, brittle gels, allowing for precise texture customization.
Considered Safe: Extensively tested and approved by regulatory bodies like the FDA and EFSA, gellan gum is safe for consumption in the small amounts typically used in food.
Minimal Health Effects: As an indigestible soluble fiber, it provides no calories and may help with digestive regularity, though potential gastrointestinal effects at very high doses are possible.

Understanding Gellan Gum and Its Alternative Names

Gellan gum is a water-soluble polysaccharide produced through the bacterial fermentation of sugar. It is highly valued in the food and beverage industry for its ability to create stable, gelled textures at low concentrations. For those navigating ingredient lists, knowing its alternative names is key. The most common alternative name is its European food additive code, E418, which is often seen on packaging in Europe and other regions. Additionally, gellan gum is sold under several brand names, such as Gelrite and Phytagel, which are more frequently encountered in specialized applications like microbiology and plant tissue culture. Some food labels might also refer to it by its scientific origin, naming it as 'Pseudomonas Elodea Gum'.

How Gellan Gum is Produced and Its Origins

Gellan gum is a microbial product, synthesized by a specific strain of bacteria, Sphingomonas elodea, formerly known as Pseudomonas elodea. This bacterium ferments a carbohydrate source, typically glucose, to produce the polysaccharide. The discovery of the gellan-producing bacterium in the 1970s was a significant step, as it provided a powerful new gelling agent to replace animal-based gelatin and agar-agar. The commercial production involves culturing the bacteria, filtering and purifying the resulting polysaccharide, and then drying and milling it into a fine powder. This process ensures a clean, plant-based product suitable for a wide range of dietary needs, including vegan and vegetarian diets.

The Nutritional Role and Safety Profile of Gellan Gum

From a nutritional standpoint, gellan gum functions primarily as a soluble dietary fiber and provides no calories, as it is not absorbed by the human body. This means it can add texture and body to foods without contributing to caloric intake, making it useful in low-calorie formulations. Some studies suggest it may offer digestive benefits, such as relieving constipation by adding bulk to stool, though more extensive research is needed to confirm these effects conclusively.

Gellan gum is generally recognized as safe (GRAS) for human consumption by regulatory bodies, including the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). Studies have shown no significant adverse effects, even at intake levels far higher than those typically consumed in food products. However, some individuals may experience minor gastrointestinal discomfort like bloating or gas at high doses. In practice, it is used in such small quantities that these effects are rare.

Gellan Gum Types and Their Culinary Applications

The properties of gellan gum can be modified during its production, resulting in two main types: high acyl (HA) and low acyl (LA). The key difference lies in the presence of acetyl and glyceryl groups on the polysaccharide chain, which determines the final gel's texture.

High Acyl (HA) Gellan Gum: This type produces soft, elastic, and translucent gels that are more resistant to shear thinning. It is excellent for creating creamy textures in desserts, sauces, and beverages. High acyl gels are often used in products that require a smooth, delicate mouthfeel.
Low Acyl (LA) Gellan Gum: By removing the acyl groups, this version forms firm, brittle, and non-elastic gels with high clarity. It is a preferred choice for applications where a strong, transparent gel is needed, such as in fruit jellies or confectionery.

Comparison of Gellan Gum with Other Gelling Agents


Feature	Gellan Gum	Gelatin	Agar-Agar	Xanthan Gum
Source	Bacterial fermentation	Animal collagen	Red algae	Bacterial fermentation
Dietary Suitability	Vegan/Vegetarian	Not vegan/vegetarian	Vegan/Vegetarian	Vegan/Vegetarian
Gelling Ability	Forms firm (LA) or elastic (HA) gels at low concentrations	Creates soft, classic gels	Creates firm, brittle gels	Primarily a thickener, not a strong gelling agent
Mouthfeel	Clean and clear taste, excellent flavor release	Melts in the mouth for a characteristic texture	Chewy, gummy texture	Thick, often with a slight mucilaginous feel
Melting Point	High melting temperature	Melts at body temperature	Sets at room temp, stable at higher temps	Highly temperature-stable as a thickener
Common Uses	Juices, plant milks, desserts, fortified beverages	Gelatin desserts, marshmallows, gummy candies	Jellies, puddings, vegan panna cotta	Salad dressings, sauces, gluten-free baking

Conclusion: The Place of Gellan Gum in a Modern Diet

When exploring the topic of diet and nutrition, understanding food additives like gellan gum is increasingly important, especially for those with specific dietary preferences or restrictions. The alternative name for gellan gum, E418, serves as a label identifier, but its real story lies in its versatility and plant-based nature. As a powerful gelling and stabilizing agent, gellan gum provides a superior texture in many products, from vegan dairy alternatives to fortified juices. Its neutral taste, high thermal stability, and low required dosage make it a valuable tool for food manufacturers seeking to create consistent, high-quality products. For health-conscious consumers, its soluble fiber content and calorie-free profile are notable advantages. Ultimately, gellan gum is a safe, efficient, and versatile ingredient that plays a significant role in modern food production and is a testament to the innovation in food science.

For more information on healthy eating and food ingredients, visit the World Health Organization's fact sheets on healthy diet.

Frequently Asked Questions

The most common alternative name for gellan gum is E418, its official European food additive code. It is also known by brand names such as Gelrite and Phytagel, and sometimes by its bacterial source, Pseudomonas Elodea Gum.

Yes, gellan gum is widely considered safe for consumption by regulatory agencies like the FDA and EFSA. Scientific studies have shown no significant health risks at the low levels typically found in food and beverages.

Yes, gellan gum is entirely plant-based and suitable for vegan and vegetarian diets. It is produced by the fermentation of sugar using bacteria, making it an excellent alternative to animal-derived gelatin.

Gellan gum is used as a gelling agent, thickener, and stabilizer. It provides texture to a wide range of products, including fortified plant-based milks, fruit jellies, dairy-free desserts, and sauces.

High acyl gellan gum creates soft, elastic gels, while low acyl gellan gum produces firm, brittle gels. The choice depends on the desired final texture of the food product.

Gellan gum is used in plant-based milks to act as a stabilizer and suspending agent. It prevents solid particles, including added nutrients like calcium, from settling at the bottom of the container, ensuring a consistent texture and nutritional value.

Both are plant-based gelling agents, but they differ in texture and gelling properties. Gellan gum can produce a wider range of textures and often sets more quickly, while agar-agar typically creates a firmer, more brittle gel.