Gellan gum is a water-soluble anionic polysaccharide produced by the bacterium Sphingomonas elodea. It was first discovered in Pennsylvania, USA.

Gellan gum is a alternative gelling agent to gelatine under the E number of E418. It can for example be used in the manufacturing of vegan sweets and gums. 

Besides being used for sweets, it is commonly found in plant based milk products in order to keep the plant proteins suspended in the milk.

Capable of withstanding heat of up to 120C, it is also used in the molecular cooking industry. Ice cream with Gellan Gum can withstand being exposed to flaming alcohol without melting!