In plain words
Xanthan gum is made when bacteria ferment sugar. A small amount thickens dressings and sauces and gives gluten-free bread some of the elasticity gluten would provide.
Where you find it: dressings, sauces, gluten-free bakes
Our recommendation
No need to avoid it; if it bloats you, simply reduce the amount.
Possible risks and effects
- Bloating and softer stools in larger amounts
- Do not give xanthan-based thickeners to premature infants without medical advice
For experts
An extracellular polysaccharide of Xanthomonas campestris, pseudoplastic and stable across a wide pH and temperature range; thickener and stabiliser. EFSA's 2017 re-evaluation found no need for a numerical ADI but flagged data needs for use in infants. It is barely absorbed and mildly laxative at higher doses.
Check another E-number
More from this group
E407CarrageenanE407aProcessed eucheuma seaweedE412Guar gumE466Carboxymethyl cellulose (CMC)E1400–E1452Modified starchesE400Alginic acidE401Sodium alginateE406AgarThis information is educational and based on EFSA assessments and available studies; it does not replace medical advice. With allergies, intolerances or illness, follow your doctor’s advice.