E415 - Xanthan Gum

Xanthan gum is a polysaccharide obtained from the action of a bacterium, Xanthomonas campestris. It is soluble in cold water and is used as a food additive under the code E415 for its thickening and gelling properties to modify the consistency of food.


E415 - Xanthan Gum:

Xanthan gum is a food additive identified by the code E415 in the international classification of food additives.

Code E: E415

Function: Xanthan gum is used as a thickener, stabilizer, and emulsifier in the food industry. It helps improve the texture, viscosity, and stability of products.

Origin: Xanthan gum is produced through the fermentation of sugars by a bacterium called Xanthomonas campestris. After fermentation, the gum is extracted, dried, and processed into a powder.


  • Xanthan gum is a white or beige powder.
  • It is soluble in water.
  • It forms viscous gels at low concentrations.


  • Food Industry: Used in a variety of food products, including sauces, soups, ice creams, baked goods, salad dressings, etc., to improve texture and prevent ingredient separation.


  • Xanthan gum is generally considered safe when used according to appropriate usage guidelines.
  • It is often used in gluten-free products as a substitute for gluten to enhance structure and texture.

Data sheet

CAS Number
HS Code
Chemical Formula
25kg bag
Name / Reference
E415 - Xanthan Gum

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