E number guide

Xanthan gum (or Zanthan Gum) is an emulsifier, lubricant, suspending agent and thickener. Commonly used in gluten free food to improve the texture and consistancy and is often found in sauces, salad dressings and sometimes cosmetics. The pages of the London South Bank University say that: Xanthan gum (E415) is a microbial desiccation-resistant polymer prepared commercially by aerobic submerged fermentation from Xanthomonas campestris. It is naturally produced to stick the bacteria to the leaves of cabbage-like plants. It is relatively expensive by weight but becoming rather less so.

I can’t seem to find anywhere that suggests any allergic reaction with Xanthan Gum, although some places say to watch for GM versions of Xanthan Gum.

Further Reading:

• E415 - Xanthan gum
• UK Food Guide
• London South Bank University