In brief: Xanthan is produced by fermentation and is used as the thickener and stabiliser E415.
Typical uses
| Area | Function |
|---|---|
| Gluten-free baking | Binding and structure |
| Sauces | Thickening |
| Dressings | Stabilisation |
| Drinks | Viscosity |
EFSA has evaluated xanthan E415 as a food additive and requested additional data for specific uses.[1]
Tolerability
Larger amounts can cause gas or softer stools. Very small quantities are usually enough in recipes.
FAQ
Is xanthan gluten-free?
The substance itself is.
What does E415 mean?
The EU food-additive number.
Can xanthan cause gas?
Yes.
Do you need a lot?
No, small amounts are usually enough.
Conclusion
Xanthan is a practical food thickener. Dose and tolerability matter more than health claims.
