Gellan gum, an ingredient made from fermentation by Sphingomonas elodea, is commonly used as a gelling agent, stabilizer and thickener in food and beverage. The European food additive number for it is E418. It is a soluble fiber with two types, high acyl and low acyl, and follows the different uses.It is also called HA Gellan gum. Two acyl substituents acetate at C6 and glycerate at C2 on the first glucose unit of the repeating unit of tetrasaccharide, and on average, there is one glycerate per repeat and one acetate per every two repeats.