Gellan Gum
A Food Ingredient First Discovered on Lily Pads
There is one ingredient that is common throughout most plant-based beverages: gellan gum. Gellan gum was discovered in 1978 by scientists who noticed a thick gel-like substance growing on lily pads in Pennsylvania. When examining the substance, they noticed it was produced by an unidentified bacteria that they called Pseudomonas elodea (since renamed to Sphingomonas elodea). The gel-like substance was named gellan gum and scientists originally intended to use it for microbiological applications. After further examination, it was discovered that the use of gellan gum could be extended to food and beverage applications. In 1988, it was first approved for use in food and beverage products in Japan and the United States followed in 1992. Today, it is approved for use by regulatory authorities all over the world.
Commercially, gellan gum is made similarly to how it was discovered, but without damaging the environment (i.e. lily pads). Sphingomonas elodea is isolated in a lab and fed glucose--a molecule related to table sugar. The glucose is fermented (similar to how beer, wine, and cheese are created), and a thick gel-like substance is produced. This substance is isolated, dried, and milled to produce commercially viable gellan gum (free of any remaining bacteria).
Gellan gum is used in molecular gastronomy as well as many vegan foods and beverages. In molecular gastronomy, gellan gum is used primarily as a gelling agent, which creates either brittle or flexible/elastic gels. In vegan foods, gellan gum is seen as a vegan friendly replacement of gelatin gum in gummies and candies. Additionally, it is commonly seen in jams and jellies, where fruit (or any solid material) needs to be suspended. In plant-based beverages, gellan gum is used as a stabilizing and suspending agent as well as providing a small amount of “creaminess”. Many plant-based beverages have plant material and other ingredients that are not soluble in water. Without gellan gum, the insoluble plant material and other ingredients separate and settle out. The addition of gellan gum allows the beverage to become more “cohesive” and homogeneous. The now defunct Orbitz beverage is a perfect example of gellan gum’s capacity to suspend materials. Resembling a lava lamp, the Orbitz beverage was able to suspend small edible balls due to the presence of gellan gum (and xanthan gum).
Opponents of gellan gum state that it can cause abnormalities to the gut lining leading to leaky gut syndrome or symptoms of Irritable Bowel Syndrome. They cite an animal study where gellan gum was consumed at much higher levels than what is typically in a human diet or a study where other gums (i.e. carrageenan) cause these symptoms. Opponents also state that gellan gum slows digestion causing bloating, gas, and diarrhea. These symptoms are not based on any scientific studies and are symptoms of any gum (or any dietary fiber) that is taken excessively. Gellan gum is typically one of the last ingredients on an ingredient statement and is consumed at much lower levels compared to other gums. In fact, the typical consumption is estimated to be around 0.50 grams or less per day, an amount not proven to produce any negative digestive issues. In fact, one human-based study has proven that gellan gum does not produce any negative side effects even at levels over 30 times higher than this. Because gellan gum is consumed at such low levels, there are no scientifically proven benefits to it either.
Where have you seen gellan gum? Are you opposed to seeing it on an ingredient statement?
Any suggested products are purely the writer’s own opinion and does not imply affiliation with the brand.
Great article, very informative, learned a lot!
Thanks Rachel!