Ingredient · Additive
Gellan gum
E-number E418
Also known as: E418, Gellan
A plant-based thickener that passes through the body largely undigested and is considered safe at normal food levels.
Gellan gum (E418) is a fermentation-derived carbohydrate used to thicken and stabilise drinks, dairy alternatives and desserts. EFSA reviewed it in 2018 and found no safety concerns at typical use levels, so no numerical daily limit was set. Like other gums, very large intakes can have a mild laxative effect, but that's far beyond what a normal diet delivers.
Why it matters
Gellan gum is a soluble fibre made by fermenting sugar with a bacterium (Sphingomonas elodea), then purifying the result. Food makers use tiny amounts to thicken liquids, stabilise suspensions (like cocoa in chocolate milk) or create gel textures in desserts and plant-based drinks. In the body, it behaves like other soluble fibres: it isn't broken down by human digestive enzymes, passes largely through the gut, and can be partly fermented by gut bacteria. It isn't a nutrient itself, but it's not considered a toxin either — most people can ignore it completely.
Sources (2)
- 1.Re-evaluation of gellan gum (E 418) as a food additive - EFSA Journal 2018(efsa.onlinelibrary.wiley.com)
- 2.Regulation (EC) No 1333/2008 on food additives, Annex II
