Xanthan Gum E415
natural-derived — Primarily fermentation.
Xanthan gum
CAS: 11138-66-2
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
What Is Xanthan Gum?
Xanthan gum is an exopolysaccharide produced by fermentation of Xanthomonas campestris bacteria. It provides exceptional thickening and stabilizing properties at very low concentrations (0.1–0.5%) and maintains viscosity across a wide temperature and pH range. Used in salad dressings, gluten-free baked goods, sauces, and processed foods. Gluten-free baking relies heavily on xanthan gum to replicate the viscoelastic network that gluten provides. JECFA considers it acceptable with no ADI specified. EFSA confirmed safety in 2017. Approved globally and widely used in food manufacturing.
? Did You Know?
Xanthan Gum is produced through fermentation — the same biological process used to make bread, beer, and yogurt.
Beyond food, Xanthan Gum is also used in cosmetics, medicine, industrial applications. Its versatility makes it one of the most multi-purpose chemical compounds in everyday life.
In the EU, Xanthan Gum has a "quantum satis" authorization — Latin for "as much as needed." This means there's no specific maximum limit; manufacturers use only what's technologically necessary.
Detailed Regulatory Assessment
European Union (EFSA)
Widely permitted in most food categories
United States (FDA)
Regulated as a direct food additive under FDA CFR titles.
Japan (MHLW)
Compliant with Japanese food sanitation law.
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Natural Occurrence
This additive is not known to occur naturally in significant quantities.
Manufacturing
Produced by fermentation of glucose or sucrose by the bacterium Xanthomonas campestris, followed by precipitation with isopropanol, drying, and milling.
Applications Beyond Food
Used in cosmetics and personal care products as a thickener and stabilizer.
Used in pharmaceutical formulations as a suspending and emulsifying agent.
Used in oil drilling fluids, paints, and adhesives.