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Answer: Xanthan Gum is not currently banned worldwide, but health agencies have flagged concerns. The FDA still allows it in US food. Risk level: low. Commonly found in: Bob's Red Mill Gluten-Free Flour, Hidden Valley Ranch Dressing, Breyers Ice Cream.
TL;DR: Xanthan Gum is allowed in the EU but allowed in the US (food additives).
Reviewed for clarity & usefulness by the BannedPantry Parent Panel
Also called E415. (E415) CAS 11138-66-2.
Other names: E415, INS 415, xanthan
| EU status | Allowed |
|---|---|
| US status | Allowed |
| Risk level | low |
| Where it shows up | Bob's Red Mill Gluten-Free Flour, Hidden Valley Ranch Dressing, Breyers Ice Cream, Kraft Mac & Cheese, Nature Valley Bars |
| CAS number | 11138-66-2 |
Xanthan gum is a polysaccharide produced by fermentation of sugars by the bacterium Xanthomonas campestris. It is a white to off-white powder that dissolves in cold or hot water to form a viscous gel. It is widely used as a thickener and stabilizer and is a key ingredient in gluten-free baking.
Provides viscosity, stabilizes emulsions, and mimics gluten structure in gluten-free products; also used to prevent ice crystal formation in frozen foods.
Generally recognized as safe by both FDA and EFSA. At high doses, xanthan gum can have laxative effects due to its fermentable fiber content, producing gas and bloating in some individuals. A 2011 case report in the journal Pediatrics raised concerns about xanthan gum in infant formula (as 'Simply Thick') being associated with necrotizing enterocolitis; the FDA subsequently advised against its use in premature infants. For healthy adults consuming normal food amounts, it poses no significant health risk.
For educational use only. This page summarizes the regulatory status of Xanthan Gumwith citations to the primary sources below. It is not medical advice. Regulatory status is not the same as a proven health effect — read the cited sources for their exact wording, and consult a doctor for decisions about your or your family's health.
Guar gum, psyllium husk, or flaxseed gel can replace xanthan gum in gluten-free baking. Chia seeds provide similar binding in some applications.
Yes, xanthan gum is gluten-free and commonly used as a gluten substitute in gluten-free baking.
In large amounts it can cause gas, bloating, or loose stools. Normal food levels are unlikely to cause problems in most people.
No, it is approved in the US, EU, UK, and most global markets.
Salad dressings, gluten-free baked goods, ice cream, sauces, and many processed foods.
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