Xanthan gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and rheology modifier,[2] commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating).

Be Awesome. Write a better description.

The function(s) performed by the food additive when used in cooking.

  • Emulsifier - An agent that forms or preserves a mixture of substances normally incapable of being mixed eg. oil and water
  • Foaming agent - Facilitates the formation of foam in a liquid or solid food
  • Stabiliser - A substance that maintains the uniform dispersal of substances in a food
  • Thickener - A substance that increases the viscosity of a food

Data according to various sources such as fao, fda, codex. Spot a mistake? Tell us!

Country Status Matched Term
United States
Approved Xanthan gum
European Union
Approved Xanthan gum
Australia and New Zealand
Approved Xanthan gum
Philippines
Approved Xanthan gum
Austria
Approved Xanthan gum
Belgium
Approved Xanthan gum
Bulgaria
Approved Xanthan gum
Cyprus
Approved Xanthan gum
Czech Republic
Approved Xanthan gum
Denmark
Approved Xanthan gum
Estonia
Approved Xanthan gum
Finland
Approved Xanthan gum
France
Approved Xanthan gum
Germany
Approved Xanthan gum
Greece
Approved Xanthan gum
Hungary
Approved Xanthan gum
Ireland
Approved Xanthan gum
Italy
Approved Xanthan gum
Latvia
Approved Xanthan gum
Lithuania
Approved Xanthan gum
Luxembourg
Approved Xanthan gum
Malta
Approved Xanthan gum
Netherlands
Approved Xanthan gum
Poland
Approved Xanthan gum
Portugal
Approved Xanthan gum
Romania
Approved Xanthan gum
Slovakia
Approved Xanthan gum
Slovenia
Approved Xanthan gum
Spain
Approved Xanthan gum
Sweden
Approved Xanthan gum
United Kingdom
Approved Xanthan gum
Australia
Approved Xanthan gum
New Zealand
Approved Xanthan gum

show more

Halal - yes

E415 - Xanthan gum: Emulsifiers and Stabilizers - other plant gums

Muslim Consumer Group

Derived from plant products - yes

E415 - Xanthan gum: Derived from the fermentation of corn sugar with a bacterium.

DFlock

Recommended for consumption by children - maybe

E415 - Xanthan gum: Derived from the fermentation of corn sugar with a bacterium. Improves 'flow'. No know affects.

MBM Foods

Aggravates food intolerances - yes

E415 - Xanthan gum: Asthma, Skin irritation, Hay fever.

Angelfire-Food Intolerance, Allergies and Adverse Reactions

Genetically engineered - yes

E415 - Xanthan gum: The microbial polysaccharide xanthan has been produced on a large scale for more than 30 years. The bacteria for this production are grown on sugar- or starch-containing solutions. The xanthan-producing bacteria (Xanthomonas campestris) can be genetically modified. At present there is no precise information on the extent to which this method is applied commercially. The xanthan-producing bacteria usually utilise glucose or glucose syrup, which can be derived from GM maize. GM soya can also be used in the culture medium.

GMO Compass

Corn sugar gum
Gum xanthan
Gummi xanthanum

Collection of sources used to create this food additive summary.

Source
Codex Alimentarius
Food Standards Australia New Zealand
JECFA (Joint FAO/WHO Expert Committee on Food Additives)
UK Food Guide
UK Food Standards Agency
U.S. Food and Drug Administration
Wikipedia

Lists the U.S. CAS (Chemical Abstracts Service) registry number and EINECS (European INventory of Existing Commercial chemical Substances) numbers when known.

  • CAS Number: 11138-66-2
  • EINECS Number: 234-394-2
comments powered by Disqus