My diet:

E415 Xanthan Gum

E415Thickeners & gumsOrigin: Fermented
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Every diet

VeganYes

Made by bacteria. Rarely, the sugar they're fed comes from whey; look for a vegan label if strict.

Gluten-freeYes

Safe for celiac disease. Even when wheat sugar is used, the finished gum tests below 20 ppm.

HalalYes
KosherYes
KetoYes

Almost all fiber; recipes use about 1/4 tsp.

Low-FODMAPYes

Low-FODMAP in the small amounts used in recipes.

Full answer ›
The short answer
Xanthan gum (E415) is a thickener made by bacteria. It's safe, vegan, gluten-free and keto-friendly, and it's the go-to binder for gluten-free baking.
Generally safe

Fine for most people at normal amounts.

E-numberE415
Comes fromFermented
What it doesThickeners & gums
Glycemic index—
Daily limitNot set
Also calledXanthan, Xanthan gum

Baking gluten-free? Get these

For your pantry
Food-grade pouch

Anthony's organic xanthan gum (1 lb)

One pouch lasts for hundreds of loaves.

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Precision tool

0.01 g digital micro scale

Recipes use 1–3 g; a teaspoon is not precise enough.

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1:1 substitute

Organic guar gum powder

Cheaper and works well in cold recipes.

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Rules by country

🇺🇸 US FDAApproved
🇪🇺 European UnionApproved
🇨🇦 Health CanadaApproved
CaliforniaNo extra rules

Approved everywhere with no numerical daily limit. EFSA re-checked it in 2017.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

Xanthan gum is a long sugar chain made by bacterial fermentation. A tiny amount thickens liquid a lot, and it stays stable in heat, cold and acid.

Where it comes from: Made by feeding sugar (from corn, soy, wheat or sometimes dairy whey) to Xanthomonas bacteria, which produce a gel that's dried and ground.

Why it’s in food

  • Replaces gluten's stretch in gluten-free bread
  • Keeps salad dressings from separating
  • Stops ice crystals in ice cream
  • Thickens sauces without cooking

Often found in

Gluten-free breadSalad dressingsIce creamSaucesToothpaste

Also listed as: Xanthan, Xanthan gum, Corn sugar gum

Health & gut impact

DigestionConcern

Large amounts (over 15 g a day) can act as a laxative and cause gas. Food amounts are far lower.

EFSA Journal 15(7):4909 (2017)

Blood sugarBenefit

As a soluble fiber it may slightly slow sugar absorption.

Osilesi et al., Nutrition Research (1985)

What can I use instead?

Guar gum

Ratio: 1:1 (use a little more in baking)

Best for: Cold dishes, ice cream

Psyllium husk

Ratio: 2 parts per 1 part xanthan

Best for: Gluten-free bread

Ground chia or flax

Ratio: 2 parts per 1 part xanthan

Best for: Muffins and cookies

Related

Is it low-FODMAP?Xanthan Gum vs Guar Gum

More thickeners & gums:

Agar-Agar E406Agar-agar (E406) is a seaweed gel that sets firmer than gelatin. It's safe, vegan, gluten-free, keto and kosher, and is the easiest plant swap for gelatin.Generally safeCarrageenan E407Carrageenan (E407) is a seaweed thickener in plant milks and deli meats. It's approved, but some studies link it to gut inflammation, so people with IBD often avoid it.Use in moderationGelatinGelatin is made from pig, cow or fish parts, so it is never vegan. It's only halal or kosher when certified, because most unlabeled gelatin comes from pork.Generally safeGuar Gum E412Guar gum (E412) is a bean-based thickener. It's safe, vegan, gluten-free and keto-friendly, and works best in cold foods like ice cream.Generally safe

Common questions

Is Xanthan Gum safe?

Generally safe (88/100). Approved everywhere with no numerical daily limit. EFSA re-checked it in 2017.

Is Xanthan Gum vegan?

Yes. Made by bacteria. Rarely, the sugar they're fed comes from whey; look for a vegan label if strict.

Is Xanthan Gum gluten-free?

Yes. Safe for celiac disease. Even when wheat sugar is used, the finished gum tests below 20 ppm.

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Scientific sources & regulatory citations
  • 21 CFR 172.695 (US FDA)
  • EFSA OpenFoodTox: E415
  • EFSA Journal 15(7):4909 (2017)
  • Osilesi et al., Nutrition Research (1985)

Last checked against FDA, EFSA and Health Canada records: October 31, 2026 · INS 415 · CAS 11138-66-2