What is another name for xanthan gum?

December 3, 2025 •

3 min read

First approved by the U.S. Food and Administration (FDA) in 1968, xanthan gum has become a ubiquitous ingredient in modern food production and industrial applications. If you've ever seen it on an ingredient label and wondered, "What is another name for xanthan gum?" you're not alone, as this versatile compound goes by several pseudonyms depending on its context and country of origin.

Quick Summary

Xanthan gum is known by several other names, including corn sugar gum and bacterial polysaccharide, due to its fermentation-based production. This common food additive functions as a thickener and stabilizer in many products, from salad dressings to gluten-free baked goods.

Key Points

Corn Sugar Gum: Another common name for xanthan gum, referencing its production from a corn-based sugar fermentation process.
Bacterial Polysaccharide: A scientific alias that highlights xanthan gum's origin as a polysaccharide secreted by the Xanthomonas campestris bacterium.
E415: Xanthan gum is also known by its European food additive code, E415.
Production Process: Xanthan gum is produced by fermenting simple sugars with bacteria, which is then precipitated, dried, and milled into a fine powder.
Stabilizer and Thickener: Its main function is to prevent ingredients from separating and to add viscosity and a smooth texture to foods, cosmetics, and industrial products.
Gluten-Free Baking Aid: Xanthan gum provides elasticity and structure to gluten-free recipes, mimicking the properties of gluten.
Generally Recognized As Safe (GRAS): Regulatory bodies consider it safe for consumption in typical food amounts, though high intake can cause digestive upset in sensitive individuals.

Other Common Names and Aliases for Xanthan Gum

While xanthan gum is the most recognized term, this powerful additive is known by several other names. These alternative monikers often stem from its biological origin or reflect its function as a food additive. Some of the most frequently encountered aliases include:

Corn Sugar Gum: This name is derived from the common practice of fermenting corn-based sugar to produce xanthan gum.
Bacterial Polysaccharide: A more scientific name, referring to the fact that it is a polysaccharide produced by the bacteria Xanthomonas campestris.
Xanthomonas Polysaccharide: A direct reference to the specific bacteria used in its fermentation process.
E415: This is its designated E number in Europe, a classification used for food additives.

Beyond these, several commercial trade names exist, such as Kelzan, a name under which it was first marketed commercially.

The Production Process: From Bacteria to Binder

The creation of xanthan gum is a fascinating microbial process. It begins with the fermentation of a sugar source like glucose or sucrose, often from corn, soy, or wheat, by the bacteria Xanthomonas campestris. This produces a viscous substance which is then solidified with isopropyl alcohol, dried, milled into a powder, and sterilized to ensure safety for consumption.

The Function and Versatility of Xanthan Gum

Xanthan gum is highly valued for its unique rheological properties, which control the viscosity and texture of products. A small amount of this powder can significantly thicken a liquid, making it a crucial ingredient in many recipes and industrial applications.

Applications Across Industries

Xanthan gum is widely used in various sectors due to its ability to thicken, emulsify, and stabilize. In Food & Beverage, it's vital for gluten-free baking to mimic gluten's structure, prevents separation in salad dressings, improves texture in ice cream, and thickens soups and gravies. In Pharmaceuticals & Cosmetics, it acts as a suspending agent in liquid medications and provides consistency in skincare and toothpaste. Industrial Uses include thickening drilling mud in oil extraction and acting as a stabilizer in adhesives and paints.

Xanthan Gum vs. Common Alternatives: A Comparison

Understanding how xanthan gum compares to other thickening agents is essential for bakers and home cooks. Here is a table comparing xanthan gum with several popular alternatives.


Feature	Xanthan Gum	Cornstarch	Guar Gum	Arrowroot Powder
Activation	No heat required	Must be heated to thicken	No heat required; better in cold applications	Needs to be heated briefly
Solubility	Excellent in both hot and cold liquids	Best mixed with cold liquid before heating	Dissolves well in cold liquids	Must be mixed with cold liquid first
Clarity	Can be slightly cloudy	Opaque	Slightly opaque	Creates a glossy, clear finish
Effect	Provides structure and elasticity, good for gluten-free baking	Primarily a thickener, not an elastic binder	Also a powerful thickener, adds fiber	Less powerful thickener, best for quick sauces
Source	Bacterial fermentation (often from corn, soy)	Corn kernel endosperm	Guar beans	Roots of tropical plants

Is Xanthan Gum Safe?

Major regulatory bodies like the FDA and the European Food Safety Authority (EFSA) classify xanthan gum as safe for consumption. However, there are some considerations, particularly regarding side effects and potential allergies.

Potential Side Effects

Due to its high soluble fiber content, consuming large amounts (over 15 grams daily) of xanthan gum can lead to digestive issues like bloating, gas, and loose stools. While rare, individuals with severe allergies to the fermentation source (corn, wheat, soy) may react due to trace amounts. It is not recommended for premature infants due to a link to a severe intestinal condition.

Alternatives to Consider

If you need an alternative to xanthan gum due to sensitivities or preference, options include ground chia seeds, psyllium husk, agar-agar, and guar gum. The best substitute will depend on the specific culinary application.

Conclusion

Xanthan gum, also known by names like bacterial polysaccharide and corn sugar gum, is a safe and highly functional food additive produced through bacterial fermentation. Its ability to thicken, emulsify, and stabilize makes it a key ingredient in numerous products, from gluten-free baked goods and salad dressings to pharmaceuticals and industrial applications. While generally safe in standard food quantities, individuals sensitive to high fiber intake or the source materials should be cautious. Overall, xanthan gum is a valuable component that enhances the quality and consistency of a wide range of goods.

Learn more about xanthan gum on Wikipedia

Frequently Asked Questions

No, xanthan gum and guar gum are different, though they are both used as thickeners and stabilizers. Guar gum is derived from guar beans and works better in cold applications, while xanthan gum is produced by bacterial fermentation and works well in both hot and cold liquids.

It is called corn sugar gum because it is frequently produced by fermenting a sugar source derived from corn, a cost-effective and common substrate for the process.

Yes, cornstarch can substitute for xanthan gum in many cases, but they have different properties. Cornstarch needs heat to activate its thickening power, whereas xanthan gum does not. The ratio may need to be adjusted, with a general recommendation of using more cornstarch than xanthan gum.

The E-number for xanthan gum is E415, which is its official code as a food additive in the European Union.

Allergic reactions to xanthan gum are rare. However, since it is often fermented using substrates like corn, soy, or wheat, individuals with severe allergies to these ingredients should check the product's origin, as trace amounts could potentially remain.

Xanthan gum is produced through a process of fermentation, where the bacteria Xanthomonas campestris ferments a carbohydrate like glucose or sucrose, creating a viscous substance. This substance is then precipitated, dried, and milled into a powder.

Yes, xanthan gum is both vegan and gluten-free. It is a polysaccharide produced by bacteria and is commonly used in gluten-free baking to provide structure and elasticity.