E415: Xanthan gum

What it does

Thickens and stabilises (sauces, dressings, gluten-free baking).

What it is made from

Made by fermenting sugars with a bacterium (Xanthomonas). The sugar is usually from corn; sometimes wheat or soy.

Allergies and diets

• Corn (maize) Usually made from corn (maize).
• Gluten? Can be made from wheat or another gluten cereal (the source is not always named).
• Soy? Can be made from soy.

Highly purified, and very widely used in gluten-free baking. Wheat-sourced xanthan is rare.

General information, not medical advice. Sources differ between manufacturers: check the label or ask the maker.

Thickeners, gelling agents and gums

• E400 Alginic acid
• E401 Sodium alginate
• E402 Potassium alginate
• E403 Ammonium alginate
• E404 Calcium alginate
• E405 Propane-1,2-diol alginate
• E406 Agar
• E407 Carrageenan
• E407a Processed eucheuma seaweed
• E410 Locust bean gum
• E412 Guar gum
• E413 Tragacanth

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