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Gellan gum

Gellan gum is a polysaccharide produced by Sphingomonas elodea, a bacterium. Soluble in water, it is used primarily as an alternative to agar as a gelling agent in microbiological culture. it is able to withstand 120 degree Celsius heat, making it especially useful in culturing thermophilic organisms. One needs only approximately half the amount of gellan gum as agar to reach an equivalent gel strength, though the exact texture and quality depends on the concentration of divalent cations present.

As a food additive, gellan gum is used as a thickener, emulsifier, and stabiliser. It has E number E418.

It was an integral part of the now defunct Orbitz soft drink.

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Gellan_gum". A list of authors is available in Wikipedia.
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