E415: Xanthan gum

What is E415?

Xanthan gum (E415) is a polysaccharide, a long chain of sugar units, that forms a thick, smooth gel even at very low concentrations. Its solutions thin out when stirred or poured and thicken again at rest, which is useful for sauces and dressings.

Origin and production

It is made by fermenting sugars, typically from corn, wheat or soy, with the bacterium Xanthomonas campestris. The gum is then precipitated with alcohol, dried and milled into a powder.

Why is it used?

Manufacturers rely on xanthan to thicken, keep particles suspended and stop oil and water separating in salad dressings, sauces, frozen desserts and ready meals. It is also widely used in gluten-free baking to mimic the structure gluten provides.

Vegan, vegetarian and halal

Xanthan gum is produced by bacterial fermentation and is generally regarded as suitable for vegans and vegetarians. It does not usually raise halal or kosher concerns, although certification can confirm the fermentation inputs.

Safety and regulation

Xanthan gum is authorised as a food additive in the EU and was re-evaluated by EFSA, which did not find a safety concern for the general population at reported uses. Large intakes can have a mild laxative effect, as with many soluble fibres.

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