E415

E415 is the European food additive designation for xanthan gum, a natural polysaccharide used as a thickener, stabilizer, and texture modifier in a wide range of foods and other products. It is produced by the fermentation of carbohydrate sources with the bacterium Xanthomonas campestris and is recovered as a high molecular weight powder.

Xanthan gum is valued for its ability to form viscous solutions at low concentrations and to exhibit shear-thinning behavior, meaning it becomes less viscous under stirring or shaking but thickens again when at rest. This property makes it useful for improving texture, suspension of ingredients, and emulsion stability in many formulations.

Common food uses include salad dressings, sauces, dairy products, soups, jams, and gluten-free baked goods, where it helps mimic the texture of gluten-containing products. It is also used in beverages, ice cream, and processed meats. Outside of food, xanthan gum appears in cosmetics, toothpaste, and some pharmaceutical formulations as a thickener or stabilizer.

Regulatory status and labeling vary by jurisdiction. In the European Union, E415 is permitted in many products and is listed on ingredient labels as xanthan gum or E415. In the United States, xanthan gum is generally recognized as safe (GRAS) for its intended uses. In other regions it is similarly approved for use as a food additive when used within established guidelines.

Safety and labeling considerations: xanthan gum is widely regarded as safe for general consumption. Rarely, individuals may experience digestive symptoms or sensitivities at high intake levels or with specific allergies. Proper mixing and hydration help prevent clumping during use.