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Gellan gum

Gellan gum suppliers and sourcing guide

Gellan gum is a polysaccharide made by fermenting a carbohydrate with the bacterium Sphingomonas elodea (formerly Pseudomonas elodea), then recovering it with isopropyl alcohol and drying. The native high-acyl form gives soft, elastic gels; removing the acyl groups with alkali gives low-acyl gellan, which sets into firm, brittle, clear gels. It is used at low levels to suspend particles in drinks and to set gels.

See suppliersWhat to ask for on the COA
Also known as
E418 · high-acyl gellan · low-acyl gellan · Sphingomonas elodea gum
Facts checked
November 2026

Forms and grades of gellan gum

Suppliers sell different products under the same name. Specify the one you need.

  • High-acyl gellan

    Native form with acetyl and glyceryl groups; soft, flexible gels and suspension in plant-based milks.

  • Low-acyl gellan

    Deacylated form that sets into firm, clear, heat-stable gels in the presence of ions such as calcium.

  • Blends and standardized grades

    Gellan cut with sugar or salts to standardize gel strength or ease dispersion.

  • Organic-compliant

    Both forms appear on the USDA organic national list; confirm the supplier's documentation for organic use.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Assay and identification
Assay on a dry basis and identification by the calcium gel test and heat-set gel test from the FCC monograph.
Gel strength or viscosity
Gel strength of a standard gel (low-acyl) or viscosity of a dispersion (high-acyl).
Residual isopropyl alcohol
Headspace gas chromatography, since IPA is used in recovery.
Loss on drying
Moisture by oven drying.
Heavy metals
Lead by ICP-MS or AAS.
Microbiology
Total plate count, yeast and mold, E. coli and Salmonella.

Storage, lots and expiry

Storage and shelf life

Keep gellan gum sealed in a cool, dry place; the fine powder takes up moisture and clumps. Use clean scoops to avoid contamination, since use levels are low and small amounts go a long way. Shelf life is set by the supplier's specification.

Lots and expiry dates

Gel strength and calcium sensitivity can vary between lots, so run a small test gel or suspension check on each new lot. Record whether the lot is high- or low-acyl, because the two are not interchangeable and are listed differently for organic use.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Gellan gum suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking gellan gum suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of gellan gum can brands buy?

Common forms include high-acyl gellan, low-acyl gellan, blends and standardized grades and organic-compliant. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for gellan gum include?

Expect assay and identification, gel strength or viscosity, residual isopropyl alcohol, loss on drying, heavy metals and microbiology, each with its method, specification and result for that lot.

How should gellan gum be stored?

Keep gellan gum sealed in a cool, dry place; the fine powder takes up moisture and clumps. Use clean scoops to avoid contamination, since use levels are low and small amounts go a long way. Shelf life is set by the supplier's specification.

What is the regulatory status of gellan gum?

21 CFR 172.665 permits gellan gum, a polysaccharide from Pseudomonas elodea fermentation, as a food additive. 7 CFR 205.605 lists high-acyl gellan gum as a nonsynthetic and low-acyl gellan gum as a synthetic substance allowed in processed products labeled organic. Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes gellan gum.

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