Is Stabilizer E 415 Good or Bad? The Truth About Xanthan Gum

January 3, 2026 •

3 min read

According to major health organizations like the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), stabilizer E 415, also known as xanthan gum, is considered safe for general consumption. However, the complex nature of food additives leaves many wondering about its true impact on our health, raising questions beyond a simple 'good' or 'bad' classification.

Quick Summary

E 415, or xanthan gum, is a widely used food additive recognized as safe for most people in standard food quantities. It functions as a thickener and stabilizer, with high doses potentially causing digestive discomfort. Certain sensitive groups should exercise caution.

Key Points

Generally Recognized as Safe: Major regulatory bodies like the FDA and EFSA have approved xanthan gum (E 415) as safe for consumption in foods.
Potential Digestive Side Effects: In large quantities, xanthan gum can cause digestive discomfort, such as gas, bloating, and softer stools, due to its soluble fiber content.
Crucial for Gluten-Free Baking: E 415 mimics the binding and elastic properties of gluten, making it a key ingredient in many gluten-free products for improved texture.
Source of Potential Allergens: The sugars fermented to produce xanthan gum can come from allergens like corn, wheat, soy, or dairy, which may be a concern for individuals with severe allergies.
Risks for Premature Infants: Xanthan gum-based thickeners have been linked to a serious intestinal disease in premature infants and are not recommended for this vulnerable population.
Benefits as a Soluble Fiber: When consumed in food amounts, it functions as a soluble fiber that may aid in slowing digestion and promoting regularity.

What is Stabilizer E 415 (Xanthan Gum)?

Stabilizer E 415 is the European designation for xanthan gum, a high molecular weight polysaccharide gum. It is produced by a fermentation process using the bacterium Xanthomonas campestris and a carbohydrate source. The resulting substance is then purified, dried, and milled into a fine powder.

Key Functional Properties

Xanthan gum is highly valued in the food industry for its ability to significantly increase the viscosity of liquids at low concentrations (as little as 0.1%). It acts as a stabilizer, preventing ingredients from separating, and also functions as an emulsifier. In gluten-free baking, it helps mimic the texture and elasticity usually provided by gluten.

The “Good”: Potential Benefits of E 415

Xanthan gum is generally considered beneficial for its functional properties and potential health effects when consumed in moderate amounts.

1. Soluble Fiber: Xanthan gum acts as a soluble fiber that passes through the digestive system undigested, which can promote feelings of fullness and potentially slow digestion. 2. Blood Sugar: Some research suggests it may help slow sugar absorption, potentially reducing blood sugar spikes after meals. This effect is more notable with higher doses. 3. Constipation: Its soluble fiber content can help promote regularity by increasing water in the intestines and adding bulk to stool. 4. Food Texture: It is essential for achieving desired textures in various food products, including sauces, ice cream, and gluten-free baked goods.

The “Bad”: Potential Risks and Side Effects

Despite its general safety, xanthan gum may pose risks, particularly for certain individuals or when consumed in very high quantities.

Digestive Issues

High doses (over 15g per day) of xanthan gum can be fermented by gut bacteria, leading to increased gas, bloating, and abdominal discomfort. Its laxative effect can also result in soft stools or diarrhea. Individuals with conditions like IBS may be particularly sensitive to these effects.

Allergic and Infant Safety Concerns

The sugars used to produce xanthan gum may come from allergenic sources like corn, wheat, soy, or dairy. While the final product is purified, trace amounts could potentially trigger reactions in highly sensitive individuals. Additionally, in 2012, a xanthan gum-based thickener was linked to a serious intestinal disease (necrotizing enterocolitis) in premature infants, leading to caution and the recommendation for medical guidance when using infant thickeners.

E415 vs. Other Thickeners: A Comparison

Comparing E415 to other thickeners like guar gum helps highlight its unique properties.


Feature	Xanthan Gum (E415)	Guar Gum
Viscosity & Texture	High viscosity, provides an elastic texture, good for salad dressings.	Moderate viscosity, creamy texture, good for ice creams.
Temperature Stability	Very stable across a wide temperature range.	Less stable at high temperatures.
pH Stability	Stable across a wide pH range (1-12).	Best in neutral pH products.
Source	Bacterial fermentation of sugar.	Extracted from the guar bean.
Compatibility	Synergistic effects with galactomannans like guar gum.	Can be combined with xanthan for varied results.

Conclusion: Is Stabilizer E 415 Good or Bad?

Stabilizer E 415 (xanthan gum) is generally considered safe and beneficial in the small amounts found in processed foods for most people. It plays a crucial role in gluten-free products. However, those with sensitive digestive systems, severe allergies to source materials, or premature infants should be cautious. Awareness of its properties and potential effects allows consumers to make informed dietary choices. You can find comprehensive safety reviews from organizations like the European Food Safety Authority.

Frequently Asked Questions

Stabilizer E 415, or xanthan gum, is produced through the fermentation of simple sugars like glucose or sucrose by the bacterium Xanthomonas campestris. The resulting substance is then dried and ground into a powder.

Yes, E 415 is the European food additive number for xanthan gum.

While allergic reactions to xanthan gum itself are rare, the sugar sources used in its production can include common allergens like corn, wheat, soy, or dairy. People with severe allergies to these sources should be cautious and check for information from the manufacturer.

Consuming excessive amounts (typically over 15 grams a day) can lead to gastrointestinal side effects such as increased intestinal gas, bloating, and softer stools due to its soluble fiber content.

Thickeners containing xanthan gum are not recommended for premature infants due to the risk of necrotizing enterocolitis, a serious intestinal disease. For older infants and children, use should be under medical guidance and limited to amounts found in standard foods.

In gluten-free baking, xanthan gum is used to provide the elasticity and binding properties that are typically provided by gluten. This improves the texture, consistency, and structure of baked goods.

In addition to its technological function, as a soluble fiber, xanthan gum can provide benefits like promoting regularity and potentially helping to manage blood sugar levels, although this is most evident at higher doses.