Xanthan gum
E415
E415, INS 415, xanthan gum, xanthan, goma xantana, goma xanthana, gomme xanthane
What it is
Xanthan gum (INS 415 / E415) is a high-molecular-weight polysaccharide produced by fermenting a carbohydrate source with Xanthomonas campestris. Codex lists it as a thickener, stabiliser, emulsifier and foaming agent.
Why BOTIA flags it
Xanthan gum is a polysaccharide made by fermentation. A very small amount can thicken a lot of liquid, which is why it appears in sauces, ice cream, gluten-free baking and plant drinks alike. It is largely not digested in the upper gut and can be broken down by intestinal bacteria; higher intakes can increase gas, while JECFA assigned an ADI “not specified”.
BOTIA CAN
- Detect E415, INS 415, xanthan gum and xanthan when explicitly declared on the label.
- Explain its fermentation origin, texture functions, gastrointestinal behaviour and JECFA's ADI “not specified”.
BOTIA CANNOT
- Determine how much xanthan gum is present from the ingredient declaration alone.
- Identify the exact carbohydrate used for fermentation or predict an individual's gastrointestinal response from the label.