Comparing E418 - Gellan gum vs E425I - Konjac gum

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Overview

E418 - Gellan gum

Gellan gum (E418) is a gel-forming carbohydrate made by fermentation. It helps foods and drinks keep a smooth, stable texture and can create firm or delicate gels depending on the recipe. It is widely approved for use in many countries and considered safe at permitted levels.

E425I - Konjac gum

Konjac gum (E425i) is a plant-based thickener and gelling agent made from the root (corm) of the konjac plant, Amorphophallus konjac. It helps foods hold water and build a smooth, springy texture while adding very few calories. You’ll see it in noodles, desserts, and many low‑fat or plant‑based products.

Synonyms

E418

Gellan gum

gellan

E-418

E 418

INS418

INS-418

INS 418

E425i

Konjac gum

Konjak gum

Functions

gelling agent stabilizer thickener

Origins

Microbiological

Plant

Products

Found in 2,816 products

Found in 111 products

Search rank & volume

#11017.4K / mo🇺🇸U.S.

#379200 / mo🇺🇸U.S.

Awareness score

×0.90

normal

×0.30

under-aware

Search volume over time

Interest over time for 8 keywords in U.S. during the last 10 years.

Interest over time for 3 keywords in U.S. during the last 10 years.

Popular questions

Is gellan gum bad for you?
No—it's considered safe by major regulators (GRAS in the U.S., approved in the EU); very high intakes may cause gas or loose stools, but typical food amounts are well tolerated.
What is gellan gum made of?
It's a polysaccharide produced by fermenting sugars with the bacterium Sphingomonas elodea; chemically it contains repeating units of glucose, glucuronic acid, and rhamnose.
Is gellan gum vegan?
Yes—it's made by microbial fermentation and is not animal-derived, so it's generally considered vegan.
Is gellan gum bad for your gut?
Generally no; it's not digested and is used in small amounts, though large amounts can cause bloating or laxative effects in some people, with no evidence of gut-lining harm at permitted levels.
Is gellan gum inflammatory?
No; there's no evidence it promotes inflammation at approved food-use levels, and regulatory evaluations have not identified pro-inflammatory effects.