Gellan Gum

(in 601 products)

1. Binder / Stabilizer - Retains the physical characteristics of food/cosmetics and ensure the mixture remains in an even state.

2. Emulsifier - Allows water and oils to remain mixed together to form an emulsion.

3. Gelling Agent / Thickener - Increases the viscosity by thickening the liquid to give it more texture

4. Suspending Agent - Promotes particle suspension or dispersion while reducing sedimentation

5. Viscosity Controlling Agent - Maintains or alters the thickness of a liquid, mostly used in cosmetics

Gellan gum is a type of sugar produced by the bacteria, Sphingomonas elodeainitially, used as a gelling agent, alternative to agar, in microbiological culture. It is widely used as as a food additive with E number E418, as a thickener, emulsifier, and stabilizer. It is considered safe to use for food, non-food, cosmetic and pharmaceutical uses by many other countries. [1]

In cosmetics, it helps keep cosmetic formulas stable during storage and usage. It is produced via fermentation and then purified for use in cosmetics.