Xanthan Gum
Also known as: E415, xanthan, E-415, e 415
EFSA's 2017 re-evaluation concluded no need for a numerical ADI and no safety concern at refined exposure levels for the general population, including infants on foods for special medical purposes. Xanthan gum is not absorbed intact and is fermented by gut microbiota.
What it is
Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas campestris.
Thickener, stabilizer, emulsifier, and gluten-replacement binder. Provides viscosity and shear-thinning behavior in cold and hot products.
Why it's flagged
- GI discomfort/bloating at very high doses
- Historical caution around use in powdered infant feed (linked to NEC concerns in preterm infants)
What regulators actually say
"There is no need for a numerical ADI for xanthan gum (E 415), and that there is no safety concern for the general population at the refined exposure assessment of xanthan gum (E 415) as food additive."
"Considering the outcome of clinical studies and post-marketing surveillance, the Panel concluded that there is no safety concern from the use of xanthan gum (E 415) in FSMPs for infants and young children at concentrations reported by the food industry."
Regulatory status
United States — FDA
Approved direct food additive — 21 CFR 172.695
European Union — EFSA
Authorized E415; no numerical ADI required (2017 re-evaluation)
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