Gellan Gum · High-Performance Gelling & Stabilizing Agent for Food & Beverages (E418)

Name: Gellan Gum
Brand: Atlas Global Trading Co.
SKU: THICK-GELLAN-GUM
Availability: InStock

Gellan gum (E418) is a high-performance hydrocolloid used for gelation, suspension and stabilization in beverages, dairy and plant-based drinks, desserts and confectionery. It is valued for excellent clarity, strong functionality at low dosage, and robust performance under heat processing. Gellan gum is available in low-acyl grades (forming firm, brittle gels) and high-acyl grades (forming soft, elastic gels). It is widely used to keep pulp, cocoa, minerals and protein particles uniformly suspended in drinks, and to create clean, sliceable gels in desserts. Atlas Global Trading Co. supplies food-grade gellan gum from qualified producers with COA, technical documentation and reliable global logistics support.

Function: Gelling agent, stabilizer and suspending hydrocolloid for beverages and desserts (E418)

Typical form: light-colored free-flowing powder; low-acyl and high-acyl grades available (as specified)

Key feature: Strong suspension and gelation at low dosage with excellent clarity and heat stability

Gellan gum is frequently used in stabilizer systems with xanthan gum, carrageenan, pectin and starches to optimize texture and suspension. Explore the full Thickeners & Stabilizers portfolio or browse our Product Index (A–Z) for complementary hydrocolloids and functional ingredients.

Product overview

E418 gellan gum: low-acyl vs high-acyl functionality for gels and beverage suspension

Gellan gum forms gels in the presence of cations (e.g., calcium, sodium, potassium) and can create a wide range of textures depending on grade, concentration and ionic environment. Low-acyl gellan typically forms firm, brittle gels with high clarity, while high-acyl gellan forms soft, elastic, “fluid gel” textures that can suspend particles and improve mouthfeel. Because gellan gum can be highly effective at low usage levels, careful dispersion, hydration and process control are important to ensure consistent results.

Key characteristics

Ingredient type: microbial polysaccharide hydrocolloid.
E-number: E418 (gellan gum).
Grades:
- Low-acyl gellan: firm, brittle, very clear gels; used for dessert gels and structured foods.
- High-acyl gellan: soft, elastic gels; used for beverage suspension and creamy textures.
- Blends: combinations used to tailor gel strength, elasticity and suspension behavior.
Clarity: excellent transparency in gels and beverage systems (grade dependent).
Heat processing: suitable for pasteurization and UHT processing when correctly hydrated and formulated.
Suspension: effective for stabilizing pulp, cocoa, minerals and protein particles in beverages (system dependent).
Cation sensitivity: gelation and texture strongly influenced by calcium and other ions; formulation design is critical.
pH range: performance depends on system pH; validate in acidic drinks, dairy and neutral systems.
Labeling: typically declared as “gellan gum” or “stabilizer (gellan gum)” (regional rules apply).
Applications: beverages, dairy and plant-based drinks, dessert gels, confectionery and specialty foods.

Atlas supports formulators in selecting gellan gum type (low-acyl, high-acyl or blends) and designing stable beverage suspension or clean gel textures under your processing conditions.

Indicative specification points

Specifications vary by producer and grade. Typical parameters include:

Assay / purity: specified per standard and grade.
Moisture: controlled for stability and handling.
Particle size: influences dispersion and hydration; tailored grades may be available.
Gel strength / texture profile: defined based on grade (low-acyl vs high-acyl) and test conditions.
pH (solution): indicative range.
Ash: controlled for purity and performance consistency.
Microbiological criteria: controlled per food ingredient standards.
Heavy metals/contaminants: controlled per applicable standards.

Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet. Additional documents can include GMO status, allergen declarations, dietary suitability (vegan/vegetarian), Halal/Kosher where applicable and compliance statements depending on grade and producer.

Beverage suspension (juice, cocoa, functional drinks)

Suspends fruit pulp, clouding agents, cocoa, calcium/mineral fortification and protein particles (system dependent).
High-acyl gellan and fluid-gel systems create stable suspensions with drinkable viscosity.
Useful in shelf-stable beverages where sedimentation must be minimized.

Dairy & plant-based beverages

Chocolate milk and flavored dairy: helps keep cocoa suspended and improves mouthfeel.
Plant-based drinks: supports stability and suspension in formulations with proteins, fibers and minerals.
Fortified drinks: helps manage sedimentation in calcium or mineral-enriched systems (ions influence gelling—design carefully).

Dessert gels & structured foods

Low-acyl gellan creates clear, firm gels for jelly desserts and confectionery pieces.
Supports heat stability and clean slicing in some gelled applications.

Confectionery & specialty foods

Used to create unique gel textures, inclusions and layered desserts (grade and process dependent).
Can help stabilize fillings and sauces where controlled gelation is needed.

Formulation guidance

Dispersion: gellan gum must be well dispersed to avoid lumping—pre-blend with dry ingredients (sugar) and add under strong agitation.
Hydration: typically requires heating to fully hydrate; follow grade-specific hydration temperature/time recommendations.
Cations matter: calcium and other ions strongly affect gelation—adjust mineral levels, sequestrants and pH to control texture.
Process validation: confirm performance through pasteurization/UHT, homogenization and shelf-life testing.
System design: blends with xanthan/pectin/carrageenan can improve robustness and tailor mouthfeel.

Stabilize beverages or build clean gels with gellan

Atlas can supply gellan gum (low-acyl, high-acyl or blends) and support beverage suspension and dessert gel system design, including combinations with xanthan gum, carrageenan and pectin. Share your product type, pH, mineral profile and process—our team will propose suitable grades and documentation.

Discuss gellan gum supply

Quality & documentation

Supplied as food-grade gellan gum (E418) with agreed specification for grade type, hydration performance and microbiological limits.
Each batch delivered with a Certificate of Analysis (COA) and technical data sheet.
Documentation can include GMO status, allergen declarations, dietary suitability (vegan/vegetarian), Halal/Kosher where applicable and compliance statements (grade/market dependent).
Production sites typically operate under recognized food safety systems such as HACCP and FSSC/ISO 22000 (producer dependent).
Customers remain responsible for finished-product compliance, labeling and permitted use levels in destination markets.

Packaging, storage & logistics

Packaging options: multiwall bags with inner liners; big bags available for industrial users (producer dependent).
Store in a cool, dry area away from moisture and strong odors; reseal opened packs to prevent caking and contamination.
Use FIFO inventory management; confirm shelf life on COA/label and monitor performance over time.
Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export/customs and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your application (beverage suspension/dairy/plant-based/dessert gels), target texture, pH and mineral/fortification profile, processing method (pasteurization/UHT/homogenization), annual volume, preferred packaging, and documentation requirements (COA, Halal/Kosher where applicable, non-GMO, etc.) and destination markets/ports. Our team will recommend suitable gellan gum grades and system options.