Gellan Gum

Gellan gum is a type of carbohydrate (polysaccharide) produced through the fermentation of a specific bacterium, *Sphingomonas elodea*. After fermentation, it is purified and dried into a powder form.

Manufacturers add gellan gum as a gelling agent, thickener, and stabilizer to improve the texture of foods and prevent ingredients from separating. It is commonly used in dairy alternatives, desserts, jams, jellies, and beverages.

In the United States, gellan gum is considered Generally Recognized As Safe (GRAS) by the FDA. JECFA has evaluated gellan gum and concluded that a numeric acceptable daily intake (ADI) was not specified, as the intake level determined by good manufacturing practice was not considered a hazard to health. EFSA has also assessed gellan gum and found it to be safe for use as a food additive. At very high intakes, its fiber-like properties may lead to mild digestive discomfort like bloating or gas.