Gellan gum

Gellan gum (CAS 71010-52-1), also identified by E418, is a microbial polysaccharide produced by fermentation and used commercially as a gelling, thickening, and stabilizing agent.

At low concentrations it forms firm, clear gels, making it a cost-effective alternative to agar and carrageenan across food, pharmaceutical, and personal care manufacturing sectors.

In food production, this ingredient suspends particulates in beverages, stabilizes dairy alternatives, and provides the gel structure in low-sugar confectionery and desserts.

Pharmaceutical manufacturers use it as a controlled-release matrix in oral solid dosage forms and as a gelling agent in ophthalmic drops, where its ion-triggered gelation activates on contact.

Personal care formulators incorporate it into clear gels, lotions, and serums to build viscosity and suspend active ingredients without clouding the formula during production.

In microbiology and plant tissue culture, Gelrite gellan gum serves as a transparent agar substitute in growth media, enabling better visualization of colonies for researchers.

The product is supplied as a cream to off-white free-flowing powder. Two primary commercial forms are available: low-acyl gellan, which produces firm, brittle gels, and high-acyl gellan.

Recognized grades include food-grade, FCC, and USP, with Gelrite representing a purified grade used in specialized microbiological and pharmaceutical applications.