Gellan gum
From Cookipedia
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Gellan gum (E418) is a water-soluble polysaccharide produced by Pseudomonas elodea, a bacterium. In molecular gastronomy it is used as a thickener, emulsifier, and stabiliser and is an alternative gelling agent to gelatine. It is also used in soya milk to keep the soya protein suspended in the liquid.