Grade and test requirements
For supplier qualification, specify low or high acyl, gel-strength method, particle size, microbiological limits and required certificates.
Food grade ingredient · Hydrocolloid, gelling agent and stabilizer · E418
Food Grade Gellan Gum
Food grade gellan gum is a fermentation-derived hydrocolloid supplied in low-acyl and high-acyl grades for suspension, gel formation and texture control.
- CAS number
- 71010-52-1
- Food additive
- INS 418; current Codex GSFA lists 418(i)
- Identity
- High-molecular-weight fermentation polysaccharide
- MOQ
- 500 kg
Product image · confirm grade and packaging when ordering
Share the application, critical limits, test methods, quantity, packing and destination.
Qualification scopeKosher, Halal and ISO documents on request
Reference packing25 kg bag with PE liner; drum or customer-requested outer packing
Container loadingConfirm loading for the selected packing
Batch evidenceSpecification and COA on request
Product overview
What is food grade Gellan Gum?
Food grade gellan gum is a high-molecular-weight polysaccharide produced by controlled fermentation. Low-acyl grades generally build firmer, more brittle gels, while high-acyl grades generally provide softer, more elastic texture. Final performance depends on grade, ions, solids, pH and process.
Commercial suitability depends on the exact grade, source, test method, intended function and destination-market rules. The current signed specification and batch COA govern each transaction.
Procurement snapshot
- Product
- Gellan Gum
- Category
- Hydrocolloid, gelling agent and stabilizer
- CAS
- 71010-52-1
- Packing
- 25 kg bag with PE liner; drum or customer-requested outer packing
- Reference MOQ
- 500 kg
- Loading
- Confirm loading for the selected packing
Procurement checklist
How to source food grade Gellan Gum in bulk
Compare the offered grade, test methods and application requirements before requesting a sample or placing an order.
Low acyl vs high acyl gellan gum
Low-acyl and high-acyl grades are not interchangeable; define the target texture, suspension need and ion system.
Gellan gum for beverage suspension
Ask for suspension testing in the actual acidic juice, plant-protein drink or mineral-containing beverage.
Quantity, packing and pilot trials
Include annual volume, 25 kg packing preference, pallet requirement, destination port and sample or pilot-trial needs.
Application screening
Common food grade Gellan Gum applications
Application selection depends on destination-market permission and finished-food trials.
Acidic juice drinks
Supports long-term suspension and visual stability when the grade and activation system are correctly selected.
Plant-based beverages
Helps suspend minerals, fiber or cocoa while managing separation and drinking texture.
Jam and fruit preparations
Can form stable gels in reduced-sugar concepts after pH, solids and ion trials.
Dairy and desserts
Provides suspension, structure or elastic texture in compatible milk and dessert systems.
Confectionery gels
Low- and high-acyl options enable different firmness, elasticity and release profiles.
Sauces and fillings
Adds body and stability with low use levels after formulation validation.
Commercial specifications
Food grade Gellan Gum reference specification
These commercial reference specifications are separate from batch COA results and regulatory requirements. Agree the grade, analytical basis and test methods for your order.
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| Test item | Low Acyl Gellan Gum | High Acyl Gellan Gum |
|---|---|---|
| Appearance | Off-white powder | Off-white powder |
| Purity | 85.0-108.0% | 85.0-108.0% |
| pH | 5.0-8.0 | 5.0-8.0 |
| Suspending ability | Passes | Passes |
| Gel strength | ≥850 g/cm² | ≥400 g/cm² |
| Isopropanol | ≤750 mg/kg | ≤750 mg/kg |
| Identification test | Passes | Passes |
| Loss on drying | ≤15.0% | ≤15.0% |
| 60 mesh sieve pass rate | ≥92% | ≥92% |
| Lead (as Pb) | ≤2 mg/kg | ≤2 mg/kg |
| Heavy metals (as Pb) | ≤20 mg/kg | ≤20 mg/kg |
| Arsenic (As) | ≤2 mg/kg | ≤2 mg/kg |
| Cadmium | ≤1 mg/kg | ≤1 mg/kg |
| Total mercury (Hg) | ≤1 mg/kg | ≤1 mg/kg |
| Total plate count | ≤10,000 CFU/g | ≤10,000 CFU/g |
| Mold and yeast | ≤400 CFU/g | ≤400 CFU/g |
| Coliforms | ≤30 MPN/100 g | ≤30 MPN/100 g |
| Salmonella | Not detected in 10 g | Not detected in 10 g |
Specification note: The commercial “purity 85.0-108.0%” field is not directly comparable with the JECFA assay expressed through carbon-dioxide yield. Specify its measured quantity, method and acyl form in the signed specification. Gellan gum is a variable polymer; C40H68O38 is not a fixed molecular formula for the product.
Technical selection
Questions to resolve before approving Gellan Gum
Acyl form
Choose low acyl for firmer/brittle gel behavior or high acyl for softer/elastic texture, then validate in the real formula.
Activation conditions
Share calcium, sodium, potassium, pH, soluble solids and heat-process conditions.
Performance method
Align gel-strength, suspension and hydration tests before comparing samples.
Food safety
Confirm residual solvent, metals and microbiological limits for the destination market.
Qualification support
Product documents and quality requirements
Product documents
Request the current signed specification or TDS, SDS, test methods and representative or batch COA.
Food-grade selection requirements
Verify applicable Kosher, Halal, ISO and food-safety documents for the exact grade, source and manufacturing site.
Independent reference
Review the FAO/JECFA gellan gum specification for identity context, then apply destination-market rules separately.
Storage and handling
Protect Gellan Gum in storage
- EnvironmentStore sealed in a cool, dry and ventilated area away from direct sunlight and heat; use the stated below-30°C storage condition where specified.
- MoistureProtect bags or drums from rain, humidity, caking and contamination.
- ControlsKeep original packaging intact and follow the current SDS and site hygiene procedures.
Buyer questions
Food grade Gellan Gum FAQ
What is food grade Gellan Gum used for?
Gellan Gum is used in selected food formulations for hydrocolloid, gelling agent and stabilizer functions. Suitability, legal use and dosage must be confirmed for the exact finished food and destination market.
What are the CAS and food additive numbers for Gellan Gum?
Gellan Gum is identified by CAS 71010-52-1 and INS 418; current Codex GSFA lists 418(i). Confirm the exact supplied grade and current market rules.
What is the minimum order quantity for Gellan Gum?
The reference minimum order quantity is 500 kg. Sample, trial and commercial availability should be confirmed for the selected grade.
How is Gellan Gum packed?
The reference packing is 25 kg bag with PE liner; drum or customer-requested outer packing. Confirm liner, pallet, marks and container loading in the quotation.
What should be included in a Gellan Gum RFQ?
Provide the food application, target specification and test methods, quantity, particle or grade preference, destination, pallet requirements, certificates and requested delivery date.
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Specification-led sourcing
Request a food grade Gellan Gum quote
Share the application, target grade and limits, quantity, packing, destination and required documents for a relevant bulk-supply proposal.
Product documents
Request documents
Tell us your grade and destination market so we can confirm which documents are available for your order.
An external reference is not a batch certificate or a Bespring product specification.