By Jeanne Yacoubou, MS<\/p>\n
Gellan Gum Summer at Cinogel Biotech informed us they use \u201ccane sugar or glucose.\u201d She did not respond with more detail. www.cinogel.com<\/a><\/p>\n Brooke at TIC Gums wrote by email that they \u201c…use corn derivatives to make the glucose syrup for the fermentation process.\u201d https:\/\/www.ticgums.com\/products\/category\/gellan-gum.html <\/a><\/p>\n Wen Wu from Opal Biotech stated that they \u201c…use glucose powder to produce gellan gum. Glucose is derived from corn. If requested, we could use cane sugar.\u201d www.opalbiotech.com<\/a><\/p>\n Jean-Baptiste of DuPont Danisco responded that \u201cOur plant is located in Europe, and we use some local beet sugar to produce [gellan gum].\u201d http:\/\/www.danisco.com\/about-dupont\/news\/news-archive\/2017\/dupont-nutrition-health-increases-the-appeal-of-dairy-free-drinks\/ <\/a><\/p>\n Classification<\/em>: Vegan For more information: https:\/\/www.vrg.org\/blog\/…\/gellan-gum-in-many-non-dairy-beverages-is-all-vegetabl…<\/a><\/p>\n https:\/\/foodingredientfacts.org\/facts-on-food-ingredients\/sources-of-food-ingredients\/gellan-gum\/<\/a><\/p>\n
\nAlternative name<\/em>: E418
\nCommercial source<\/em>: microbial fermentation (Sphingomonas elodea on corn, sugar beet or sugar cane)
\nUsed in<\/em>: beverages (esp. plant-based beverages), dairy, confections, jams, jellies, pie fillings, salad dressings, sauces, cosmetics, personal care and oral care products, pharmaceuticals, pet food, household cleaners
\nUsed for<\/em>: Gelling, texturizing, thickening, stabilizing, suspending, film-forming, bulking and structuring
\nDefinition<\/em>: A naturally occurring polysaccharide (carbohydrate) used mainly as a stabilizer & suspension agent in beverages, gellan gum is a common gelatin alternative.
\nMajor Manufacturers<\/em>: Jason at CP Kelco told us they use \u201ccorn syrup\u201d as a fermentation medium. http:\/\/www.cpkelco.com\/products-gellan-gum.html<\/a><\/p>\n
\nDefinition updated<\/em>: August 2018<\/p>\n