What is xanthan gum and how is it made?
Xanthan gum is a popular food additive used as a stabilizer, emulsifier, and thickening agent in countless food and cosmetic products. It is a polysaccharide, or a long chain of sugar molecules, and is not found naturally in its final form. Instead, it is created through a fermentation process involving a specific type of bacteria, Xanthomonas campestris, and a sugar source, which can be corn, wheat, soy, or dairy. The bacteria ferment the sugar, creating a sticky, broth-like substance that is then dried and ground into the fine powder we know as xanthan gum.
When added to a liquid, even in very small amounts, xanthan gum quickly creates a viscous, stable solution. This gives products like salad dressings, sauces, and gluten-free baked goods their desired texture and consistency.
Regulatory consensus: Is xanthan gum safe?
Decades of research and evaluation by international health organizations have established xanthan gum's strong safety profile for the general population. The U.S. Food and Drug Administration (FDA) has classified it as “Generally Recognized As Safe” (GRAS) since 1968, imposing no restrictions on the amount used in foods. The European Food Safety Authority (EFSA) also re-evaluated xanthan gum (E 415) in 2017 and found no safety concerns at normal intake levels.
In fact, the Joint Expert Committee on Food Additives (JECFA), a joint committee of the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), assigned xanthan gum an acceptable daily intake (ADI) of “not specified”. This is the safest category, used when a substance has very low toxicity and is consumed at levels that do not pose a health hazard. Xanthan gum is not absorbed by the body but rather passes through the digestive system as a soluble fiber.
Potential side effects and who should be cautious
While generally safe, xanthan gum can cause digestive discomfort when consumed in large quantities, typically over 15 grams per day. In studies with large doses, participants reported:
- Increased stool output and softer stools
- Increased flatulence and gas
- Bloating and abdominal discomfort
This is because, as a soluble fiber, xanthan gum draws water into the intestines, which can lead to a laxative effect. For most people, the small amounts found in processed foods are unlikely to cause these issues. However, individuals with sensitive digestive systems, such as those with irritable bowel syndrome (IBS) or inflammatory bowel disease (IBD), may need to monitor their intake.
Certain populations should exercise greater caution with xanthan gum:
- Individuals with severe allergies: Since the sugar source used for fermentation can come from corn, wheat, soy, or dairy, people with severe allergies to these ingredients should confirm the source or avoid the product, as trace amounts of the allergen may remain.
- Premature infants: The use of xanthan gum-based thickeners in formula for premature babies has been linked to a serious and potentially fatal intestinal condition known as necrotizing enterocolitis. As a result, it is not recommended for this vulnerable group unless under strict medical supervision.
- Diabetics or those undergoing surgery: Due to its ability to slow sugar absorption, xanthan gum can lower blood sugar levels. Individuals on diabetes medication should monitor their intake closely, and anyone planning surgery should avoid it in the weeks prior.
Comparison of xanthan gum vs. common thickeners
| Feature | Xanthan Gum | Guar Gum | Cornstarch |
|---|---|---|---|
| Source | Bacterial fermentation of sugar | Ground guar beans | Corn |
| Usage Level | Effective at very low concentrations (as low as 0.1%) | Requires slightly higher amounts than xanthan | Requires significantly more volume than gums |
| Temperature | Stable across a wide range of temperatures | Sensitive to extreme pH and heat | Requires heat to thicken; unstable when frozen |
| Digestion | Undigested soluble fiber | Undigested soluble fiber | Digested, providing calories |
| Flavor | Tasteless in typical amounts | Tasteless in typical amounts | Neutral flavor |
| Consistency | Smooth, gel-like, non-gritty | Thick, creamy texture | Classic starchy thickener |
Conclusion
In conclusion, based on decades of scientific research and regulatory approval from authoritative bodies worldwide, is xanthan gum non-toxic for the vast majority of consumers when used in the small amounts typical of processed foods. As a highly effective thickening and stabilizing agent, it has become an indispensable ingredient in modern food production, particularly for creating textures in gluten-free products. While excessive intake can lead to digestive side effects like gas and bloating, this is a result of its soluble fiber properties and not an indication of toxicity. Special care should be taken by individuals with severe allergies to the source sugars and premature infants. For the average consumer, incorporating foods containing xanthan gum as part of a balanced diet is considered safe. For specific dietary concerns, consulting a healthcare provider is always recommended.
Visit the FDA's website for more information on Generally Recognized As Safe (GRAS) substances.
