Origin
Gellan is a substance consisting of complex sugars, i.e., polysaccharides. Gellan is produced biotechnologically with the help of the bacterial species Pseudomonas, which ferments carbohydrates from a sugar-containing nutrient medium. In further chemical processes, gellan finally forms, which is precipitated with alcohol and then dried and ground. The end product is a white-gray powder that is heat- and acid-stable.
Usage
The thickener E 418 is generally approved for all foods. Gellan can often be found in the following food items: soy milk, fruit spreads, coatings, confectionery, fillings for baked goods, jams, jellies, and gelatin.
Risks
The food additive E 418 is considered completely harmless. Gellan is not metabolized by the human body and can be regarded as dietary fiber. E 418 is excreted undigested. In larger quantities, E 418 can also have a mild laxative effect.