INS 418 is gellan gum, numbered E418 in Europe. It is produced by fermentation with the bacterium Sphingomonas elodea, which makes the polysaccharide as it grows on a sugar source; the gum is then recovered, dried and milled. Codex lists it as a gelling agent, stabilizer and thickener.
Gellan works at very low levels and sets into a gel when it meets calcium, potassium or other mineral ions. Its low-acyl form gives firm, clear gels that cut cleanly, while the high-acyl form gives softer, more elastic ones. It is also used to keep fruit pieces and particles suspended in drinks, and because it is not of animal origin it is often used in place of gelatin.
Cororo Grape Jelly lists gellan gum next to calcium lactate and potassium salts, which supply the ions it needs to set, and it shares the work with gelatin and other gums to give the sweet its juicy, chewy bite.
