E415ThickenerStabiliser
What Is E415? Xanthan Gum and Where It Is Used
E415 is the additive number of xanthan gum, a thickener made by fermenting sugar with a bacterium. It is common in sauces, mayonnaise, cakes and gluten-free products.
- In the Besin database
- 452 products
- About 3.9 in every 100 products
- Source
- Fermentation
- Acceptable daily intake (ADI)
- No numerical value set
What does E415 do?
Even a small amount thickens liquids and keeps particles from settling. It stops sauces and mayonnaise from separating and makes up for part of the elasticity that gluten gives in gluten-free dough.
How is it made?
Made by fermenting sugars such as glucose or sucrose with the bacterium Xanthomonas campestris, then precipitating the result with alcohol and drying it.
Vegan and halal: Made by bacterial fermentation; no animal raw material is used and it suits vegan diets.
Which products contain E415?
452 of the 11,663 packaged products in the Besin database list E415 (Xanthan gum) in their ingredients. The categories where it appears most often:
- Flavoring Sauce44 products
- Hot Sauce43 products
- Mayonnaise35 products
- Mini Cakes32 products
- Single-Serve Ice Cream26 products
- Powdered Desserts17 products
Numbers as of the database snapshot of October 18, 2026.
Official evaluation
EFSA re-evaluated xanthan gum in 2017 and concluded that there is no need for a numerical ADI and no safety concern for the general population at the reported uses. It noted that it is not expected to be absorbed intact and is fermented by gut bacteria. Its use in infant formula was assessed separately in 2023.
Food additives are regulated by the EU food additives regulation (Regulation (EC) No 1333/2008) and, in Türkiye, the Turkish Food Codex Regulation on Food Additives (Official Gazette, 30.06.2013, No. 28693). The ADI is the amount estimated to be safe to take every day over a lifetime, given per kilogram of body weight.
Frequently asked questions
Is xanthan gum gluten-free?
Yes. Xanthan gum contains no gluten and is often used to give structure to gluten-free bread, cakes and dough.
Is E415 natural?
It is a natural polysaccharide formed when a bacterium ferments sugar, but industry makes it by controlled fermentation.
Which products contain E415 most often?
In the Besin database it appears most often in flavouring and hot sauces, mayonnaise, mini cakes and ice creams.
Related additives
Sources
- EFSA (2017): Re-evaluation of xanthan gum (E415)
- the EU food additives regulation (Regulation (EC) No 1333/2008) and, in Türkiye, the Turkish Food Codex Regulation on Food Additives (Official Gazette, 30.06.2013, No. 28693)
Last reviewed: . This page is for information only and is not medical advice. To report a mistake, write to iletisim@besin.app.