Xanthan Gum vs Silicon Dioxide: 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 Silicon Dioxide?

Silicon dioxide (silica) is a naturally occurring mineral compound used as an anti-caking agent in powdered and granular foods. The food-grade form is amorphous (non-crystalline) synthetic silica, distinct from the crystalline quartz form associated with lung disease. It absorbs moisture and prevents clumping in powders.

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.

Silicon Dioxide: Food-grade amorphous silicon dioxide is generally recognized as safe. EFSA re-evaluated it in 2018 and concluded there was no safety concern at typical dietary exposure levels; however, the panel noted uncertainty about nanoparticle forms. The food form should not be confused with crystalline silica (quartz) dust, which is a recognized carcinogen when inhaled occupationally. Ingested amorphous silica passes through the body largely unabsorbed.