Allervibe
E415
Xanthan gum
A polysaccharide produced by bacterial fermentation, used as a thickener and stabilizer.
i Additive Details
| Uses
Thickens salad dressings, sauces, ice cream, gluten-free breads and baked goods, and toothpaste. Helps mimic the elastic structure that gluten provides, which is why gluten-free baking relies on it heavily.
| Precautions
Generally well-tolerated. Large amounts can cause bloating or laxative effects. A rare risk of severe digestive complications has been documented in newborns, so xanthan gum should not be added to infant feeds.
| Interactions
Shows synergy with guar gum (E412) and locust bean gum (E410): combinations produce stronger gels than each alone. Stable across a wide range of pH, temperature, and salt conditions.
| Origin
Produced by fermenting carbohydrates (commonly glucose or sucrose) with the bacterium Xanthomonas campestris. The fermentation substrate may derive from corn, wheat, soy, or dairy, which EU rules require to be labelled.
| Daily Intake
JECFA assigned an 'ADI not specified', and EFSA's 2017 re-evaluation maintained this status, meaning use at typical food-additive levels is not a concern.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Spot Xanthan gum with Allervibe
Reading every line of the ingredient list to find a single additive takes time. Allervibe pulls the full additive breakdown from each scan so you can see Xanthan gum at a glance.
- ▮ Scan a barcode to see every additive listed for that product
- ▲ Open any additive for plain-language information
- ↻ Save products to favorites so repeat checks are instant