Xanthan Gum (E415)

What is xanthan gum and what does it do?

Xanthan gum is a polysaccharide formed when the bacterium Xanthomonas campestris ferments sugars such as glucose or sucrose. After fermentation it is precipitated, dried and ground into a powder. The final product contains no live bacteria.

In food it thickens liquids even at very small levels, stops mixtures from separating and withstands changes in temperature and acidity. In gluten-free flours it partly mimics the elasticity that gluten provides, helping the dough hold together. It is also frequently used as a thickener in cosmetic products.

Which products contain it?

• Salad dressings, ketchup, mayonnaise and ready-made sauces
• Gluten-free flour mixes, bread and baked goods
• Ice cream, puddings and plant-based drinks
• Instant soups, fruit fillings and syrups
• Thickening powders for people with swallowing difficulties (dysphagia)

Is it harmful? The scientific assessment

In its 2017 re-evaluation, EFSA saw no need to set a numerical acceptable daily intake for xanthan gum and concluded that there is no safety concern for the general population. Xanthan gum is not digested in the small intestine; in the large intestine it is partly fermented by bacteria, and in this respect it behaves like a soluble fibre.

When taken in large amounts, effects such as wind, bloating and softer stools may occur; these effects are similar to those of fibre-rich foods and are rarely noticeable at the levels typically used in foods.

Babies are a special point of attention. Safety concerns have been reported regarding the use of xanthan-based thickeners in premature babies; EFSA has also carried out a separate assessment for very young infants. For this reason, thickeners should be used for babies only on a doctor's advice.

Who should be careful?

• People with a sensitive gut: On a gluten-free diet, you may notice bloating if you often eat products containing xanthan gum.
• Premature and newborn babies: Thickening products should be used only on a doctor's advice.
• Adults with swallowing difficulties: Xanthan-based thickeners can be helpful in this situation; following a healthcare professional's advice is important to get the right consistency.

What to do when you see it on a label

Xanthan gum is one of the additives that give no cause for concern when you see them on a label. When choosing a sauce or convenience food, it is more meaningful to focus on the salt, sugar and fat content of the product than on xanthan gum. You can also use it at home when making gluten-free bread or sauces; a very small amount is enough. Among additives with a similar function, carrageenan is more debated, while xanthan gum raises fewer questions.