Xanthan Gum, CAS# 11138-66-2, is a polysaccharide manufactured through fermentation, available as cream white powder. Xanthan Gum is widely used as thickeners as small quantity of xanthan gum could increase viscosity of liquid significantly. It is widely accepted as safe food additive in many countries with E number E415.
Xanthan gum can cause intestinal gas (flatulence), bloating and laxness when used in large amount.
Ingestion of Xanthan Gum in large quantity may hurt our health, please follow the guideline of using Xanthan Gum: not specified
Special groups refer to newborns, children, pregnant and any other applicable vulnerable groups.
Xanthan gum is believed be to acting as an important role in development of necrotizing enterocolitis (NEC) in infants. By now, there isn’t enough data to establish causation, we still recommend avoid using xanthan gum in food of infant under 12 months old.
Generally recognized as safe(GRAS) is a FDA designation that a specific substance or ingredient is generally considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. Xanthan Gum is considered safe by FDA according to existing data and granted GRAS status.
1. Possible relation between xanthan gum derived infant food thickener SimplyThick to necrotizing enterocolitis (NEC) in premature infants.
Reference: http://www.fda.gov/NewsEvents/newsroom/PressAnnouncements/ucm256253.htm
1. The effects of a xanthan gum-based thickener on the swallowing function of patients with dysphagia [Aliment Pharmacol Ther. 2014 May]
Author: By Rofes L, Arreola V, Mukherjee R, Swanson J, Clavé P
2. Rheological characterization of an acetaminophen jelly. [Indian J Pharm Sci. 2013 Jul]
Author: Inoue Y, Takahashi R, Okada H, Iwasaki Y, Murata I, Kanamoto I.
3. Effect of cell immobilization on heat-induced sublethal injury of Escherichia coli, Salmonella Typhimurium and Listeria innocua. [Food Microbiol. 2013 Dec]
Author: Noriega E, Velliou E, Van Derlinden E, Mertens L, Van Impe JF.
4. Efficacy and safety of chondroitin sulfate/xanthan gum versus polyethylene glycol/propylene glycol/hydroxypropyl guar in patients with dry eye. [Clin Ophthalmol. 2013]
Author: Llamas-Moreno JF, Baiza-Durán LM, Saucedo-Rodríguez LR, Alaníz-De la O JF.
5. Processing of waxy starch/xanthan gum mixtures within the gelatinization temperature range. [Carbohydr Polym. 2013 Jul 25]
Author: Heyman B, Depypere F, Van der Meeren P, Dewettinck K.