What is it?
Xanthan gum is a long chain of sugars made by feeding glucose or sucrose to a bacterium, Xanthomonas campestris. The gum the bacteria make is dried and ground into a cream-coloured powder.
E-numbers / Thickeners & emulsifiers / E415
Xanthan gum
also: Xanthan · Corn sugar gum · Bacterial polysaccharide
A thickener made by bacteria feeding on sugar, and the ingredient that holds gluten-free bread together. A large French study linked it to type 2 diabetes.
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Sugar · Glucose Syrup · Palm Oil · Humectant: Glycerol · Emulsifier: E471 · Stabiliser: Xanthan Gum, E466 · Preservative: E202 · Flavouring.
E415
Xanthan gum
Xanthan gum is a long chain of sugars made by feeding glucose or sucrose to a bacterium, Xanthomonas campestris.
VeganVegetarian
UK supermarket foods that declare E415: 2,464 of the 43,325 we checked (5.7%)
Counted by its code or its name in the ingredient list.
Only 4.3% of these labels print “E415”. Most use the name: look for “xanthan gum”.
Counted by NutraSafe from UK supermarket ingredient lists, September 2026. How we counted
How common it is in UK food, by aisle
- Cakes, biscuits and desserts481 products13% of 3,715
- Bread and bakery406 products11% of 3,682
- Sauces, dressings and condiments381 products14% of 2,776
- Ready meals and pizza335 products6.9% of 4,833
What xanthan gum is, what it does and where you will see it
What does it do?
Dissolved in water, even 0.1 to 0.5% makes a liquid much thicker and stops ingredients separating. It thins when stirred or poured and thickens again at rest, which is why a dressing pours from the bottle but clings to salad.
Where you will see it
Salad dressings, ketchup, mayonnaise, pasta sauces, gravies, soups, ice cream, soured cream, fruit juices, gluten-free bread and pastry (where it replaces the structure gluten gives), low-fat dairy and some drinks. UK labels call it xanthan gum or E415.
What the science says
Linked to type 2 diabetes in a large French study
The NutriNet-Santé study asked more than 100,000 French adults to record everything they ate, then followed their health for about 7 years. People who ate more xanthan gum were more likely to develop type 2 diabetes.
Among 104,139 French adults followed for an average of 6.8 years, each extra 500mg of xanthan gum eaten a day was linked to an 8% higher risk of type 2 diabetes.
2024Observational study in peopleSalame et al., The Lancet Diabetes & Endocrinology, NutriNet-Santé cohort
Large doses cause bloating
In a clinical study, adults given high doses reported some bloating and loose stools.
Adults given up to 214mg per kg of body weight a day for ten days had stomach discomfort in some cases.
2017Regulator reviewEFSA ANS Panel re-evaluation of xanthan gum (E 415), EFSA Journal
A warning about one thickener for premature babies
Xanthan gum is used to thicken special formula for babies with certain medical conditions. In the early 2010s, case reports linked one xanthan-based feed thickener sold in the US to necrotising enterocolitis, a serious bowel disease, in premature and very young babies, and the US FDA issued a warning. In 2023 European reviewers looked at xanthan gum in special medical foods for babies under 16 weeks.
Case reports in the early 2010s linked a xanthan-based thickened feed product to necrotising enterocolitis in premature and very young babies. The US FDA issued a safety alert in 2011.
2011ObservationalUS FDA Safety Alert on a xanthan-based infant thickener
What it is grown on
The bacteria are usually fed sugar from corn or soya. Whether traces of protein from those survive into the gum at levels that could affect people with severe corn or soya allergies is debated. It is not a declared allergen under UK law, but some people with very severe allergies avoid it to be careful.
Xanthan gum is not one of the 14 major allergens under UK labelling law, and neither are the sugars it is made from.
LawUK Food Information Regulation, assimilated EU Regulation 1169/2011, Annex II
No daily limit set
European reviewers looked at xanthan gum again in 2017 as part of their review of all additives approved before 2009, and set no numerical daily limit.
Reviewers set no numerical daily limit for xanthan gum, based on a refined intake estimate.
2017Regulator reviewEFSA ANS Panel, Re-evaluation of xanthan gum (E 415) as a food additive, EFSA Journal 15(6):4909
Where it stands with the regulators
Approved in the UK and the EU
Daily limit. None set.
- Legal basis
- On the Food Standards Agency's approved list for Great Britain
- Permitted foods
- Salad dressings and mayonnaise · Soups · Processed fruit and vegetables · Processed fish and seafood · Ice cream · Processed cheese · Bread and baking, including gluten-free · Dairy desserts · Drinks · Foods for special medical purposes, including for babies
- Maximum levels
- No set maximum in most foods, as long as makers use no more than they need. Set limits apply in some, such as foods for babies.
- History
- Xanthan gum is approved under EU and UK additive law. European reviewers looked at it again in 2017 and set no numerical limit. A follow-up in 2023 covered foods for babies under 16 weeks.
Who should be careful
Some people with very severe corn or soya allergies avoid it, since the bacteria can be grown on corn or soya. It is not a declared allergen. People with irritable bowel syndrome who react to fermentable fibre may notice discomfort at very high intakes. Look for xanthan gum or E415.
The honest read
The most debated area has been thickened feeds for vulnerable babies, after a 2011 US warning about one product. The 2024 French study adds a link with type 2 diabetes. That is the one new open question about the everyday food use.
Common questions about xanthan gum
What is xanthan gum?
Xanthan gum (E415) is a thickener made by feeding sugar to the bacterium Xanthomonas campestris. The result is a long chain of sugars, dried into a cream-coloured powder, that thickens liquids and stops ingredients separating.
What is xanthan gum made from?
Sugar, usually glucose or sucrose from corn or soya, fed to the bacterium Xanthomonas campestris, the same microbe that causes black rot in cabbages. The bacteria make the gum as they feed, and it is then dried and ground. Depending on the maker, the sugar can come from corn, soya, wheat or dairy.
What does xanthan gum do?
It thickens liquids and holds mixtures together. Even at 0.1 to 0.5% it makes a liquid noticeably thicker and stops oil and water separating, which is why it is in dressings, sauces and ice cream. In gluten-free baking it does the job gluten normally does, giving dough stretch so the loaf holds together.
Is xanthan gum bad for you?
Very high intakes can cause bloating and loose stools, and people with IBS may react at lower amounts. European reviewers set no numerical limit in 2017. A large French study in 2024 linked higher intake to type 2 diabetes.
Is xanthan gum gluten free?
Xanthan gum itself contains no gluten, and it is one of the most common ingredients in gluten-free baking. The sugar the bacteria feed on is occasionally from wheat, and although processing removes the gluten protein, people with coeliac disease should look for a certified gluten-free label to be sure.
Is xanthan gum halal?
It is made by fermenting plant sugars and contains nothing from animals, so it is widely regarded as halal. Certification depends on the whole process, so look for a halal mark on the product if that matters to you.
Is E415 banned in the UK?
No. Xanthan gum is approved in a wide range of foods in the UK.
Is xanthan gum linked to digestive problems?
At the very high doses used in clinical studies, some people had bloating and loose stools. People who react to fermentable fibre, such as those with IBS, may be more affected at higher intakes.
What foods contain E415?
Salad dressings, mayonnaise, ketchup, pasta sauces, ice cream, soups, fruit juices, and gluten-free bread and pastry. Labels call it xanthan gum or E415.
Is E415 vegan?
Yes. It is made by bacteria fermenting plant sugars, with nothing from animals.
Sources
- EFSA ANS Panel, Re-evaluation of xanthan gum (E 415) as a food additive, EFSA Journal 15(6):4909
- EFSA ANS Panel, Re-evaluation of xanthan gum (E 415) as a food additive in foods for infants below 16 weeks of age, EFSA Journal 2023
- UK FSA Approved Additives and E Numbers
- US FDA Safety Alert: SimplyThick thickening agent and necrotising enterocolitis in premature infants
- Salame et al. (2024) Food additive emulsifiers and the risk of type 2 diabetes: analysis of data from the NutriNet-Santé prospective cohort study, The Lancet Diabetes & Endocrinology
Last reviewed: 9 November 2026
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