As a food additive, gellan gum was first approved for food use in Japan (1988). Gellan gum has subsequently been approved for food, non-food, cosmetic and pharmaceutical uses by many other countries such as 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.
It is used in plant-based milks to keep plant protein suspended in the milk. Gellan gum is listed as an ingredient in the soy milk Soylent 2.0. Gellan 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.
Gellan gum, when properly hydrated, can be used in ice cream and
sorbet recipes that behave as a fluid gel after churning. The benefit of
using gellan gum is that the ice cream or sorbet can be set in a dish
of flaming alcohol or heated with a propane torch without actually
melting. Refer to these websites for more details