Xanthan Gum vs Modified Food Starch: which is worse?

What is Xanthan Gum?

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.

What is Modified Food Starch?

Modified food starch is starch (derived from corn, wheat, potato, rice, or tapioca) that has been physically, enzymatically, or chemically treated to alter its properties such as thickening ability, heat stability, or freeze-thaw stability. The term 'modified' refers to chemical modification, not genetic modification. Dozens of specific modifications exist, each designated with E numbers E1400–E1450 in the EU.

Documented risks

Xanthan Gum: 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.

Modified Food Starch: Modified food starches are generally recognized as safe by the FDA and EFSA. Modified starches from wheat must be declared as allergens in the EU. Phosphorylated starch modifications (E1412, E1414) are permitted at specific maximum levels by EFSA, which noted no safety concerns at authorized levels in its 2017 re-evaluation. Concerns have been raised about the use of modified starch in infant foods — EFSA's Scientific Panel set conservative limits for infants. For healthy adults, dietary exposure via processed foods poses no identified risk.