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E415 · Emulsifiers, Stabilisers, Thickeners

Xanthan gum

No known risk stabiliserthickenervegan baking

Fermentation-derived thickener.

Category
Emulsifiers, Stabilisers, Thickeners
Vegan
Yes
Vegetarian
Yes

What it is

Xanthan gum (E415) is a complex polysaccharide (a type of carbohydrate) secreted by bacteria. It is an incredibly powerful thickening agent that increases the viscosity of liquids dramatically, even at very low concentrations (often less than 0.5%).

How it is used in food

A staple of gluten-free baking.

Commonly found in
  • Salad dressings (prevents oil and vinegar separation)
  • Gluten-free baking (mimics the elasticity of gluten)
  • Sauces and gravies
  • Ice cream (prevents ice crystal formation)
  • Toothpaste and cosmetics

Health and safety

None known.

Xanthan gum is thoroughly evaluated and considered completely safe. It acts as a soluble dietary fiber in the human digestive system and passes through mostly unabsorbed.

Mild laxative effect at high doses

general population consuming large doses · evidence: established

Like many soluble fibers, consuming very large amounts of xanthan gum can lead to bloating, gas, or a mild laxative effect, though this is rare at the small amounts used in food.

EFSA re-evaluation of xanthan gum (E 415)

Produced by fermenting sugar with Xanthomonas bacteria.

Regulatory status

RegionStatusNotes
Australia & New Zealand
FSANZ		 Permitted Permitted.
European Union
EFSA / European Commission		 Permitted Authorised for food use under EU regulations (Annex II).
United States
FDA (Food and Drug Administration)		 Permitted Approved by the FDA.

Identification on labels

E-number
E415

Also printed asXanthan

Alternatives to this additive

  • E412: Guar gum — Provides similar thickening properties, often used together with xanthan for synergistic effects.

How it is made

It is produced through the fermentation of sugars (glucose, sucrose, or lactose) by the bacteria Xanthomonas campestris, the same bacteria responsible for black rot on broccoli and cauliflower.

  1. Fermentation — A sterile nutrient broth of carbohydrates is inoculated with Xanthomonas campestris bacteria.
  2. Secretion — Over a few days, the bacteria ferment the sugars and secrete the xanthan gum polymer into the broth.
  3. Precipitation — Isopropyl alcohol is added to the broth, causing the xanthan gum to precipitate out as a solid mass.
  4. Drying & Milling — The solid gum is dried and ground into a fine, white powder.

Worth knowing

Its superpower is "shear thinning": thick at rest, liquid when shaken (why salad dressing pours but doesn’t separate).

Conclusion

E415 is a safe, natural, and highly functional ingredient. It is a staple in both the broader food industry and specialty gluten-free diets.

References

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Entry last reviewed 2026-07-28.

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