My diet:

E418 Gellan gum

E418Thickeners & gumsOrigin: Fermented
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Pick your family’s diets in the bar above.

Every diet

VeganYes

Made by bacteria, so it's a common gelatin swap in vegan desserts.

Gluten-freeYes
HalalYes
KosherYes
KetoYes

Used in tiny amounts and adds no meaningful carbs.

Low-FODMAPYes
The short answer
Gellan gum (E418) is a vegan gelling agent made by fermentation. It keeps calcium and cocoa from settling in plant milks. It's safe in the tiny amounts used.
Generally safe

Fine for most people at normal amounts.

E-numberE418
Comes fromFermented
What it doesThickeners & gums
Glycemic index—
Daily limitNot set
Also calledGellan gum, Gellan

Set vegan desserts without gelatin

Plant-based picks
Plant-based swap

Low-acyl gellan gum powder

Sets clear, firm vegan jellies that don't melt in the sun.

Shop gellan gum Opens your country’s Amazon store
Plant-based swap

Organic agar-agar powder

The easiest vegan gelatin swap for beginners.

Shop agar-agar Opens your country’s Amazon store
Precision tool

0.01 g digital micro scale

Gellan is used by the tenth of a gram.

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Rules by country

🇺🇸 US FDAApproved
🇪🇺 European UnionApproved
🇨🇦 Health CanadaApproved
CaliforniaNo extra rules

Approved in the US, EU and Canada with no daily limit. EFSA re-checked it in 2018 and found no safety concern.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

Gellan gum forms a fine, invisible gel network. At less than 0.05% it suspends particles in a drink without making it feel thick, and at higher levels it sets firm, heat-stable jellies.

Where it comes from: Made by fermenting sugar with the bacterium Sphingomonas elodea, then drying and milling the gum it produces.

Why it’s in food

  • Keeps calcium and protein suspended in plant milks
  • Stops cocoa from settling in chocolate milk
  • Sets vegan jellies and desserts
  • Holds pulp and seeds evenly in drinks

Often found in

Oat, almond and soy milkChocolate milkFortified juicesVegan desserts and jelliesProtein shakesBubble tea pearls

Also listed as: Gellan gum, Gellan, High-acyl gellan, Low-acyl gellan, Gelrite

Health & gut impact

Safety reviewBenefit

EFSA found no safety concern and no need for a daily limit. Very large doses in human studies acted only like a mild laxative.

EFSA Panel on Food Additives (2018)

What can I use instead?

Agar-agar

Ratio: To recipe

Best for: Firm vegan jellies

Carrageenan

Ratio: To label

Best for: Dairy and plant milks

Related

Gellan gum vs Carrageenan

More thickeners & gums:

Agar-Agar E406Agar-agar (E406) is a seaweed gel that sets firmer than gelatin. It's safe, vegan, gluten-free, keto and kosher, and is the easiest plant swap for gelatin.Generally safeCarrageenan E407Carrageenan (E407) is a seaweed thickener in plant milks and deli meats. It's approved, but some studies link it to gut inflammation, so people with IBD often avoid it.Use in moderationCellulose Gum (CMC) E466Cellulose gum (E466, CMC) is a thickener made from wood or cotton fiber. It's approved everywhere and fine for most diets, but studies in mice and a small human trial suggest it can disturb gut bacteria.Use in moderationGelatinGelatin is made from pig, cow or fish parts, so it is never vegan. It's only halal or kosher when certified, because most unlabeled gelatin comes from pork.Generally safe

Common questions

Is Gellan gum safe?

Generally safe (91/100). Approved in the US, EU and Canada with no daily limit. EFSA re-checked it in 2018 and found no safety concern.

Is Gellan gum vegan?

Yes. Made by bacteria, so it's a common gelatin swap in vegan desserts.

Is Gellan gum gluten-free?

Yes.

Why is gellan gum in my oat milk?

It keeps added calcium and oat particles from sinking to the bottom, so you get the same nutrition in every glass.

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Scientific sources & regulatory citations
  • 21 CFR 172.665 (US FDA)
  • EFSA OpenFoodTox: E418
  • EFSA Panel on Food Additives (2018)

Last checked against FDA, EFSA and Health Canada records: November 1, 2026 · INS 418 · CAS 71010-52-1