So far, studies done on gellan gum consumption have not found toxic effects. Although it appears to be safe for most people to consume, especially considering it’s typically used in very small amounts, you still want to limit the quantity of any added emulsifiers you consume or cook with, including gellan gum.
All stabilizers/thickeners pose potential concerns for interactions, including digestive issues, which some people might experience.
One reason that food additives, including emulsifiers, may be potentially dangerous is because they can alter healthy levels of intestinal bacteria in some people. This means it’s possible they will disrupt the normal mucous layer that lines the gut and contribute to chronic, low-level inflammation that promotes changes in cells in the digestive tract, including in the colon. More research still needs to be done regarding the effects of stabilizers in certain foods, but for now try to only use these products in small amounts and only on occasion to limit risk for side effects.
Keep in mind that gellan gum is also most commonly found in foods that are at least partially processed, which is another reason to avoid having too much. If you regularly consume products containing any type of emulsifier — like guar gum or locust bean gum, for example — keep an eye out for digestive issues or any usual symptoms that might indicate you’re not properly breaking the ingredients down.
Also, remember that gums are not the only way to bind ingredients when cooking or baking — you can also use natural products instead of using gums, including eggs or egg whites, pureed bananas or other fruit, mashed sweet potato, flax or chia seeds (they form a gel when soaked in water), or plain gelatin.
