Gellan Gum, High-acyl Gellan Gum, Low-acyl Gellan Gum, Phytagel, K9A-40, FG 2250, Phytagar, E418, 71010-52-1

Gellan Gum, High-acyl Gellan Gum, Low-acyl Gellan Gum, Phytagel, K9A-40, FG 2250, Phytagar, E418, 71010-52-1

Technical Specifications – Gellan Gum (E418)

• Chemical Name: Gellan Gum

• Synonyms: Gelrite, Phytagel, Phytagar, Applied GEL, K9A-40, FG 2250

• E Number: E418 (EU food additive code)

• CAS Number: 71010-52-1

• Molecular Formula: (C6_6H10_{10}O7_7)n_n (polysaccharide structure)

• Appearance: Off-white to beige free-flowing powder

• Solubility: Soluble in hot water; forms gels upon cooling

• Gel Types:

  • High-acyl → soft, elastic gels

  • Low-acyl → firm, brittle, transparent gels

• pH Stability: Stable between pH 3–7

• Thermal Stability: Maintains gel strength even above 100 °C

• Viscosity: Adjustable depending on concentration and cation presence (Ca²⁺, Mg²⁺, K⁺)

• Odor/Taste: Neutral, no off-flavor contribution

Packaging & Trade Information

• Standard Packaging: 25 kg PE-lined kraft bags

• Certifications: ISO, HACCP, Halal, Kosher

• Regulatory Approvals: FDA, EFSA, JECFA – approved for food, pharma, and cosmetic applications

Summary

• CAS No.: 71010-52-1 is the universal identifier for Gellan Gum.

• High-acyl vs. Low-acyl types define its mechanical and sensory properties.

• Widely accepted across food, pharma, cosmetics, agriculture, and biotech sectors.

E418 (Gellan Gum) – Types & Applications:

🔹 Types of Gellan Gum

• High-acyl Gellan Gum

  • Structure: Soft, elastic gel

  • Advantage: Pleasant mouthfeel, flexible texture

  • Main Uses:

    • Beverages (suspension agent)

    • Dairy products (yogurt, plant-based milks)

    • Desserts & puddings

• Low-acyl Gellan Gum

  • Structure: Firm, brittle, transparent gel

  • Advantage: Strong, cuttable gel structure

  • Main Uses:

    • Confectionery & jellies

    • Capsules & tablets (pharmaceuticals)

    • Microbiology culture media (agar substitute)

Applications by Sector

Summary

• High-acyl → Best for food & cosmetics (soft, elastic gels).

• Low-acyl → Best for pharma, agriculture & biotech (firm, transparent gels).

Gellan gum, with CAS number 71010-52-1, is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea. It is widely used as a gelling agent, thickener, and stabilizer in various industries, including food, cosmetics, and pharmaceuticals2.

Its unique properties make it a suitable substitute for agar in microbiological media and plant cell culture applications

Gellan gum (CAS No. 71010-52-1) is a versatile, water-soluble polysaccharide produced by the bacterium Sphingomonas elodea. It has a wide range of applications across various industries due to its unique properties. Here's a breakdown of its uses:

1. Food Industry:

   • Acts as a gelling agent, thickener, and stabilizer.

   • Commonly used in dairy products, plant-based beverages, jellies, and candies to improve texture and stability.

2. Pharmaceutical Industry:

   • Used as a controlled-release agent in drug delivery systems.

   • Found in ophthalmic products like eye drops to enhance stability and shelf life.

3. Cosmetic Industry:

   • Functions as a thickener and stabilizer in skincare products, lotions, and shampoos.

   • Improves the texture and spreadability of cosmetic formulations.

4. Industrial Applications:

   • Utilized in microbiological media as an alternative to agar.

   • Plays a role in oil drilling and mining as a stabilizer for drilling fluids.

Gellan gum is known by several other names depending on its application or manufacturer. Here are some of its alternative names:

• Gelrite

• Phytagel

• Agar Substitute Gelling Agent

• E 418 (as a food additive code)

• K9A-40

• FG 2250

• Phytagar

Here are all the sectoral suitability tables for E418 (Gellan Gum) translated and consolidated in English for your ERP, supplier, and client-facing documentation.

Food Sector Suitability

Agriculture Sector Suitability

Pharmaceutical Sector Suitability

Cosmetic Sector Suitability

Textile Sector Suitability

Industrial Sector Suitability

Food Thickeners – Comparison & Suitability

Key Insights

• Gellan Gum (E418) stands out for high thermal stability and ability to form both soft elastic gels (high-acyl) and firm brittle gels (low-acyl).

• Xanthan & Guar Gum excel in cold applications (dressings, frozen desserts).

• Pectin is unmatched for fruit-based gels (jams/jellies).

• Gelatin provides unique melt-in-mouth texture but is animal-derived.

• Agar is a vegan alternative but produces brittle gels.

• Starches are versatile, cheap, but less stable and often cloudy.