E418 Emulsifier

E418 As a food additive, E418 was first approved for food use in Japan (1988). E418 has subsequently been approved for food, non-food, cosmetic, and pharmaceutical uses by many other countries such as the US, Canada, China, Korea, and the European Union, etc. It is widely used as a thickener, emulsifier, and stabilizer. It has E number E418. It was an integral part of the now-defunct Orbitz soft drink. It is used as the gelling agent, as an alternative to gelatin, in the manufacture of vegan varieties of "gum" candies.

E418 It is used in plant-based milk to keep plant protein suspended in the milk.E418 has also become popular in haute cuisine, and in particular in molecular gastronomy and other scientifically-informed schools of cooking, to make flavorful gels; British chef Heston Blumenthal and American chef Wylie Dufresne are generally considered to be the earliest chefs to incorporate gellan into high-end restaurant cooking, but other chefs have since adopted the innovation.

E418, when properly hydrated, can be used in ice cream and sorbet recipes that behave as a fluid gel after churning. The benefit of using E418 is that the ice cream or sorbet can be set in a dish of flaming alcohol without actually melting.