Gellan Gum
1-point deduction
A 1-point CI ranking deduction for using Gellan gum.
Gellan gum (E418) is a polysaccharide produced by the bacterium Sphingomonas elodea, used as a thickening, gelling, and stabilizing agent in processed foods like plant-based milks, desserts, sauces, and dairy alternatives.
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​Digestive Discomfort: Bloating, flatulence, diarrhea, or abdominal cramps. Gellan gum is a soluble fiber that ferments in the large intestine, producing gas; high doses may overwhelm gut bacteria or act as a laxative. Studies (e.g., rat models) show mild effects at >2.5% dietary levels.
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Altered Gut Microbiota: Potential disruption of beneficial gut bacteria balance, possibly affecting digestion or immunity. Fermentation byproducts (e.g., short-chain fatty acids) may alter microbial composition; a 2015 study in mice suggested high doses (5% diet) reduced Bifidobacteria.
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Nutrient Absorption Interference: Possible reduction in mineral absorption (e.g., calcium, magnesium, iron) due to gelling properties binding minerals in the gut. Forms a gel matrix that may trap minerals; a 1996 rat study noted minor effects at high doses (5–10 g/kg).
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Excessive Intake Concerns: Potential laxative effect or electrolyte imbalance with very high consumption. Acts as a bulking agent; JECFA notes no toxicity up to 9 g/kg in animals, but human overconsumption (e.g., >1 g/kg) could cause diarrhea. Excessive amounts can be assumed if you are consuming large amounts of processed foods (e.g., >10 g/day for a 155 lb. person).
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Recommendations: Average intake is well below the ADI (e.g., 700 mg/day for a 155 lb. person).​
​Healthy Alternatives:
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Organic Agar-Agar: Derived from organic seaweed (e.g., Gelidium, Gracilaria) through boiling and drying; a gelatinous polysaccharide rich in fiber. Vegan, gluten-free, and indigestible (acts as a prebiotic); supports gut health by promoting beneficial bacteria. No ADI concerns; thermally reversible gel. Gelling agent in organic jellies, desserts, or vegan cheeses; provides firm texture and stability.
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Organic Locust Bean Gum (Carob Gum): Obtained from the seeds of organic carob trees (Ceratonia siliqua); a galactomannan with gelling and thickening properties. High in fiber, supports gut health, synergistic with agar or xanthan for texture. Naturally occurring, with no synthetic additives. Stabilizer in organic dairy alternatives, dressings, or baked goods; enhances creaminess and structure.
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Organic Pectin: Extracted from the peels of organic citrus fruits or apples; a soluble fiber with gelling and thickening capabilities. Supports digestion and heart health by lowering cholesterol, rich in antioxidants. Naturally occurring, with no digestive irritation. Gelling agent in organic jams, jellies, or fruit spreads; provides a soft, spreadable texture.
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Organic Arrowroot Powder: Ground from the rhizomes of organic arrowroot plants (Maranta arundinacea); a starch with mild thickening properties. Gluten-free, easily digestible starch; provides sustained energy without spiking blood sugar. Minimal processing retains natural nutrients. Thickener in organic soups, sauces, or puddings; adds a silky texture and clarity.
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Organic Chia Seed Gel" Made by soaking organic chia seeds (Salvia hispanica) in water; a mucilaginous gel rich in omega-3s, fiber, and antioxidants. High fiber (34 g/100 g) supports gut health and satiety; omega-3s reduce inflammation. Whole-food option with no additives. Stabilizer and thickener in organic beverages, smoothies, or jams; adds hydration and texture.
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Organic Guar Gum: Extracted from the seeds of organic guar beans (Cyamopsis tetragonoloba); a galactomannan with high water-binding capacity. Rich in soluble fiber (up to 80%), aids digestion and blood sugar control; lowers cholesterol in studies. Organic sourcing avoids pesticide residues. Thickener and stabilizer in organic sauces, soups, or ice creams; improves viscosity and mouthfeel.