What is Xanthan Gum (INS 415)?
INS 415 is the International Numbering System (INS) code for xanthan gum, a polysaccharide with industrial uses. It is created through fermentation using the bacterium Xanthomonas campestris on sugars like glucose or sucrose. The resulting substance is dried and ground into a powder that dissolves in water.
The Discovery and Approval of INS 415
Xanthan gum was discovered in the 1950s at the U.S. Department of Agriculture. It was approved by the FDA in 1968 and later in other countries, including Europe where it is E415. Its status as 'Generally Recognized As Safe' (GRAS) confirms its safety at typical levels.
The Functional Roles of INS 415 in Food
Xanthan gum is popular in the food industry due to its functional properties. It is a hydrocolloid that forms a gel with water, giving it thickening abilities.
- Thickening Agent: Small quantities (under 1%) significantly increase viscosity. It exhibits shear-thinning, becoming less viscous when agitated and thickening when at rest, ideal for sauces and dressings.
- Stabilizer: It prevents ingredients from separating, keeping oil and vinegar blended in dressings. It also offers freeze-thaw stability for frozen foods.
- Emulsifier: It helps mix liquids that normally separate, creating smooth textures.
- Suspending Agent: It keeps solid particles dispersed in liquid, useful in beverages with pulp or spices.
Applications of INS 415 in the Food Industry
INS 415 is used in a wide range of food products.
Common food products containing xanthan gum:
- Salad Dressings and Sauces: Provides creamy texture and keeps ingredients blended.
- Baked Goods: Essential in gluten-free items to mimic gluten's binding.
- Dairy Products: Used in ice cream and yogurt for texture and stability.
- Beverages: Suspends solids and improves mouthfeel.
- Condiments: Found in ketchup and mustard to prevent separation.
- Soups and Gravies: Acts as a heat-stable thickener.
INS 415 vs. Other Common Thickeners
Comparing INS 415 to other thickeners highlights its advantages.
| Feature | INS 415 (Xanthan Gum) | Cornstarch | Guar Gum |
|---|---|---|---|
| Origin | Bacterial fermentation of sugars | Extracted from corn kernels | Extracted from the guar bean |
| Effectiveness | Highly effective in small amounts | Requires higher quantities; can be lumpy | Very effective, especially in cold liquids |
| Heat Tolerance | Extremely heat-stable | Loses thickening with prolonged heating | Stable at high temperatures |
| Stability | Superior stability and prevents separation | Does not stabilize emulsions | Good stabilizer, works with xanthan gum |
| Texture | Smooth, glossy, and shear-thinning | Cloudy, slightly starchy mouthfeel | Creamy and smooth texture |
Is INS 415 Safe to Consume? Addressing Health Concerns
Food safety authorities like the FDA and EFSA consider INS 415 safe. A 2017 EFSA review found no safety concern for the general population at typical exposure levels. The body doesn't digest xanthan gum; it passes as soluble fiber.
However, there are points to note:
- Digestive Discomfort: High doses can have a laxative effect, causing bloating or gas in some due to its fiber content.
- Allergy Risks: While the gum isn't a common allergen, fermentation sugars can come from corn, soy, or dairy. Those with severe allergies should check with manufacturers.
- Infant Health: The EFSA review advised caution for infants under 12 weeks, though its use in infant formula for special medical purposes was deemed safe.
Conclusion
INS 415, or xanthan gum, is a well-approved food additive impacting modern food production. It functions as a thickener, stabilizer, and emulsifier, particularly in gluten-free items. Produced via bacterial fermentation, it's considered a natural option. While high intake may cause minor digestive issues, it is safe for the general population at levels typically found in food. Its properties and safety ensure its continued use in various products for texture and shelf life.
For more detailed scientific information, refer to authoritative sources such as the European Food Safety Authority's report on its re-evaluation Re‐evaluation of xanthan gum (E 415) as a food additive.
