Gellan Gum
The short version
A bacterial polysaccharide — used for clean, transparent gels at very low concentrations.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Discovered in 1978 by Kelco researchers studying the bacterium Sphingomonas elodea (originally Pseudomonas elodea). Produced by aerobic fermentation of glucose by the bacterium and recovered as a polysaccharide. Commercialized as Kelcogel in the 1980s.
How it's used
Used in plant milks (to suspend solids and create body), dessert jellies, dairy alternatives, and molecular gastronomy for crystal-clear gels. Gels at very low concentrations (0.1–0.5%) with a clean break and excellent flavor release. Two forms — high-acyl (soft elastic gel) and low-acyl (firm brittle gel).
Safety profile
No ADI specified. Considered safe and well tolerated. Behaves as a soluble fiber. No documented allergenicity.
Physical & chemical properties
Off-white powder, requires ions (calcium, sodium) and heating above ~70°C to fully hydrate. Forms heat-reversible gels with characteristic clean-break texture.
Regulation worldwide
Permitted globally without restrictive limits for food use.
Educational information only. Not medical or dietary advice.