China Proposes Revised Food Safety Standard for Food Additive Gellan Gum (GB 25535)

China has released a draft revision of the national food safety standard for the food additive gellan gum (GB 25535), which will replace GB 25535-2010. The update strengthens product characterization, contaminant control, analytical methods, and microbiological criteria. The draft applies to gellan gum produced by fermentation using Pseudomonas elodea and permits extraction with water, ethanol, or isopropanol.
It revises the structural description, removes relative molecular mass requirements, and introduces updated testing methods for isopropanol residues and lead. The standard sets specifications including 85.0108.0% gellan gum (dry basis), maximum 15% loss on drying, isopropanol residue limit of 750 mg/kg (if used), and lead limit of 2.0 mg/kg. Microbiological limits include total plate count ?10,000 CFU/g, coliforms 100 CFU/g, absence of Salmonella in 25 g, and molds and yeasts ?400 CFU/g. The draft also outlines requirements for commercial formulations and updated analytical methods to ensure improved safety, consistency, and regulatory alignment.