What is Xanthan gum used for in food?

It is listed as an emulsifier, a thickener and a stabiliser — the role Canada, Codex and the US assign it. This page shows every function each regulator records, with the citation for each.

Where is Xanthan gum permitted?

Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.

Is Xanthan gum vegan?

Yes. Xanthan gum is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Xanthan gum

Q: What is E 415?

E 415 is Xanthan gum. Xanthan gum is a thickener and stabiliser produced by bacterial fermentation, widely used in sauces, dressings, gluten-free baking and plant-based drinks. Small quantities produce a marked increase in viscosity.

E number E415INS 415CAS 11138-66-2

Listed as an emulsifier, a thickener and a stabiliser by Canada, Codex and the US.

Listed as emulsifiers (CA, US, Codex) · thickeners (CA, US, Codex) · stabilisers (CA, US, Codex) · colours (US) · anticaking agents (US) · glazing and surface-finishing agents (US) · foaming and whipping agents (Codex) · texturisers (US) · formulation aids (US) · solvents and vehicles (US) · processing aids (US)

Canada: Emulsifying agent — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)
Canada: Emulsifying, stabilizing or thickening agent — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)
United States: Emulsifier or emulsifier salt — FDA, Substances Added to Food: XANTHAN GUM
Codex Alimentarius: Emulsifier — CXS 192-1995 Table One, INS 415
Canada: Emulsifying, stabilizing or thickening agent — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)
Canada: Thickening agent — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)
United States: Stabilizer or thickener — FDA, Substances Added to Food: XANTHAN GUM
Codex Alimentarius: Thickener — CXS 192-1995 Table One, INS 415
Canada: Emulsifying, stabilizing or thickening agent — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)
Canada: Stabilizing agent — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)
United States: Stabilizer or thickener — FDA, Substances Added to Food: XANTHAN GUM
Codex Alimentarius: Stabilizer — CXS 192-1995 Table One, INS 415
United States: Color or coloring adjunct — FDA, Substances Added to Food: XANTHAN GUM
United States: Anticaking agent or free-flow agent — FDA, Substances Added to Food: XANTHAN GUM
United States: Surface-finishing agent — FDA, Substances Added to Food: XANTHAN GUM
Codex Alimentarius: Foaming agent — CXS 192-1995 Table One, INS 415
United States: Texturizer — FDA, Substances Added to Food: XANTHAN GUM
United States: Formulation aid — FDA, Substances Added to Food: XANTHAN GUM
United States: Solvent or vehicle — FDA, Substances Added to Food: XANTHAN GUM
United States: Processing aid — FDA, Substances Added to Food: XANTHAN GUM

Xanthan gum is a thickener and stabiliser produced by bacterial fermentation, widely used in sauces, dressings, gluten-free baking and plant-based drinks. Small quantities produce a marked increase in viscosity.

Where it is and isn’t permitted

Status of Xanthan gum by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
Jurisdiction	Status	Scope and limits	Citation
Australia and New ZealandFood Standards Australia New Zealand	Permitted, with conditions	56 food categories highest permitted level 10,000 mg/L Show every food category 0 Preparations of food additives — GMP 1.1.1 Liquid milk (including buttermilk) — GMPOnly UHT goats milk. 1.1.2 Liquid milk products and flavoured liquid milk — GMP 1.2.2 Fermented milk products and rennetted milk products — GMP 1.3 Condensed milk and evaporated milk — GMP 1.4.1 Cream, reduced cream and light cream — GMPOnly UHT creams and creams receiving equivalent or greater heat treatments. 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP 1.5 Dried milk, milk powder, cream powder — GMP 1.6 Cheese and cheese products — GMP 10.2 Liquid egg products — GMP 10.3 Frozen egg products — GMP 10.4 Dried or heat coagulated egg products — GMP 11.1.1 Rainbow sugar — GMP 11.3.1 Dried honey — GMP 11.4 Tabletop sweeteners — GMP 12.1.2 Reduced sodium salt mixture — GMP 12.1.3 Salt substitute — GMP 12.5 Yeast and yeast products — GMP 12.6 Vegetable protein products — GMP 13.1.1 Special medical purpose product for infants — 1,200 mg/LOnly in a product that is based on hydrolysed protein, amino acids or peptides. Applies in Australia; New Zealand has not adopted Standard 2.9.1 (infant formula products) and applies its own infant formula standard. 13.2 Foods for infants — 10,000 mg/kg 13.3 Formulated meal replacements and formulated supplementary foods — GMP 13.4 Formulated supplementary sports foods — GMP 13.5 Food for special medical purposes — GMP 14.1.1.2 Carbonated, mineralised and soda waters — GMP 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only. 14.1.2.2 Fruit and vegetable juice products — GMP 14.1.3 Water based flavoured drinks — GMP 14.1.4 Formulated Beverages — GMP 14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products — GMP 14.2.3 Wine based drinks and reduced alcohol wines — GMP 14.2.4.1 Fruit wine products and vegetable wine products — GMP 14.2.5 Spirits and liqueurs — GMP 14.3 Alcoholic beverages not included in item 14.2 — GMP 2.1 Edible oils essentially free of water — GMP 2.2.1.2 Butter products — GMP 2.2.1.3 Margarine and similar products — GMP 2.2.2 Oil emulsions (<80% oil) — GMP 20 Foods not included in items 0 to 14 — GMP 3 Ice cream and edible ices — GMP 4.1.3 Fruits and vegetables that are peeled, cut, or both peeled and cut — GMP 4.3 Processed fruits and vegetables — GMP 5.1 Chocolate and cocoa products — GMP 5.2 Sugar confectionery — GMP 5.4 Icings and frostings — GMP 6.3 Processed cereal and meal products — GMP 6.4 Flour products (including noodles and pasta) — GMP 7 Breads and bakery products — GMP 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMP 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — GMP 8.4 Edible casings — GMP 8.5 Animal protein products — GMP 9.2 Processed fish and fish products — GMP 9.3 Semi preserved fish and fish products — GMP 9.4 Fully preserved fish including canned fish products — GMP	Food Standards Code, Schedule 15, S15—5and 55 further provisionsretrieved 2026-10-17
CanadaHealth Canada	Permitted, with conditions	highest permitted level 1,000 mg/kg 18 permitted uses Show every permitted use In: Calorie-reduced margarine. Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of gelatin, lecithin, monoglycerides, mono- and diglycerides or sorbitan tristearate that may be added up to their respective maximum levels of use set out in this list. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item X.1(a) In: Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients). Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item X.1(b) In: Cottage cheese. Purpose: Stabilizing agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item X.1(c) In: Cream cheese spread; Cream cheese spread with (naming the added ingredients). Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item X.1(d) In: Cream for whipping that has been heat-treated above 100°C. Purpose: Stabilizing agent. Limit: 200 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item X.1(e) In: Creamed cottage cheese. Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item X.1(f) In: Fish roe (caviar). Purpose: Stabilizing agent. Limit: Good Manufacturing Practice. Amendment notices: NOM/ADM-0015. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item X.1(g) In: (Naming the flavour) flavour. Purpose: Emulsifying agent. Limit: Good Manufacturing Practice. Amendment notices: M-FAA-24-14. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item X.1(g.1) In: French dressing; Salad dressing. Purpose: Emulsifying agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item X.1(h) In: Ice cream mix. Purpose: Stabilizing agent. Limit: If used singly, the amount not to exceed 1,000 ppm of the ice cream. If used in any combination with other stabilizing agents or microcrystalline cellulose in accordance with paragraph M.8(b) of the List of Permitted Food Additives with Other Purposes of Use, the total combined amount not to exceed 5,000 ppm, provided that the amount of xanthan gum does not exceed 1,000 ppm of the ice cream. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item X.1(i) In: Ice milk mix. Purpose: Stabilizing agent. Limit: If used singly, the amount not to exceed 1,000 ppm of the ice milk. If used in any combination with other stabilizing agents, the total combined amount not to exceed 5,000 ppm, provided that the amount of xanthan gum does not exceed 1,000 ppm of the ice milk. This total combined amount does not include propylene glycol mono fatty acid esters that may be added up to their maximum level of use set out in this list. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item X.1(j) In: Infant formula based on isolated amino acids or protein hydrolysates, or both. Purpose: Thickening agent. Limit: 750 ppm in the infant formula as consumed. Amendment notices: NOM/ADM-0040. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item X.1(k) In: Mincemeat. Purpose: Thickening agent. Limit: Good Manufacturing Practice. Amendment notices: NOM/ADM-0104. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item X.1(l) In: Mustard pickles; Relishes. Purpose: Thickening agent. Limit: 1,000 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item X.1(m) In: Processed cheese spread; Processed cheese spread with (naming the added ingredients). Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the total combined amount not to exceed 5,000 ppm. This total combined amount does not include any of citrate salts, lecithin, monoglycerides, mono- and diglycerides, phosphate salts, sodium gluconate or tartrate salts that may be added up to their respective maximum levels of use set out in this list. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item X.1(n) In: Sherbet. Purpose: Stabilizing agent. Limit: If used singly, the amount not to exceed 1,000 ppm. If used in any combination with other stabilizing agents, the total combined amount not to exceed 7,500 ppm, provided that the amount of xanthan gum does not exceed 1,000 ppm. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item X.1(o) In: Sour cream. Purpose: Emulsifying, stabilizing or thickening agent. Limit: If used singly, the amount not to exceed 5,000 ppm. If used in any combination with other emulsifying, stabilizing or thickening agents, or gelling agents, the amount not to exceed 5,000 ppm. This total combined amount does not include any of monoglycerides, mono- and diglycerides, potassium phosphate, dibasic or sodium phosphate, dibasic that may be added up to their respective maximum levels of use set out in this list. Amendment notices: NOM/ADM-0198. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item X.1(p) In: Unstandardized foods. Purpose: Emulsifying, stabilizing or thickening agent. Limit: Good Manufacturing Practice. — Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4), item X.1(q)	Health Canada, List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (List 4)and 17 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSA	Permitted, with conditions	80 food categories highest permitted level 10,000 mg/l Show every food category 1.10 Milk-based drinks and similar products intended for young children* — 10,000 mg/lML = 10000 mg/l. 1.3 unflavoured fermented milk products heat-treated after fermentation — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 1.4 flavoured fermented milk products including heat-treated products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 1.6.2 Unflavoured live fermented cream products and substitute products, both with a fat content of less than 20 % — quantum satisquantum satis. 1.6.3 other creams — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 1.7.1 unripened cheese excluding products falling in category 16Permitted as a member of Group I, Additives. except mozzarella. 1.7.5 processed cheese — several limitsPermitted as a member of Group I, Additives. except E 425 ML = 10000 mg/kg; E 620 to E 625, ML =10000 mg/kg individually or in combination, expressed as glutamic acid;E 626 to E 635, ML = 500 mg/kg individually or in combination, expressedas guanylic acid. 1.7.6 cheese products (excluding products falling in category 16) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 1.8 Dairy analogues, including beverage whiteners — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 10.2 processed eggs and egg products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML =10000 mg/kg individually or in combination, expressed as glutamic acid;E 626 to E 635, ML = 500 mg/kg individually or in combination, expressedas guanylic acid. 11.2 Other sugars and syrups — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 11.4.1 table-top sweeteners in liquid form — quantum satisquantum satis. 11.4.2 table-top sweeteners in powder form — quantum satisquantum satis. 12.1.2 salt substitutes — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.2.2 Seasonings and condiments — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.4 Mustard — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.5 Soups and broths — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.6 Sauces — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.7 Salads and savoury-based sandwich spreads — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.8 Yeast and yeast products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 12.9 Protein products excluding products covered in category 1 8 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 13.1.3 Processed cereal-based foods and baby foods as defined by Regulation (EU) No 609/2013 — 10,000 mg/kgML = 10000 mg/kg. only processed cereal based foods and baby foods. 13.1.5.1 Foods for special medical purposes as defined by Regulation (EU) No 609/2013, intended for infants — 1,200 mg/kgML = 1200 mg/kg. From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism. 13.1.5.2 Foods for special medical purposes, as defined by Regulation (EU) No 609/2013, intended for infants as from four months of age and for young children — 1,200 mg/kgML = 1200 mg/kg. From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism. 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juicesPermitted as a member of Group I, Additives. only vegetable juices. 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar productsPermitted as a member of Group I, Additives. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.1.4 Flavoured_drinksPermitted as a member of Group I, Additives. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category. 14.1.5.2 otherPermitted as a member of Group I, Additives. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks. 14.2.3 Cider and perryPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.4 Fruit wine and made winePermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.5 MeadPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787Permitted as a member of Group I, Additives. except whisky or whiskey; E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used except in liqueurs. 14.2.7.1 Aromatised winesPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.7.2 Aromatised wine-based drinksPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.7.3 Aromatised wine-product cocktailsPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 %Permitted as a member of Group I, Additives. E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used. 15.1 Potato- cereal- flour- or starch-based snacks — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 15.2 Processed nuts — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 16 Desserts excluding products covered in category 1 3 and 4 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’,Permitted as a member of Group I, Additives. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion. 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 18 Processed foods not covered by categories 1 to 17 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 18.1 Processed foods not covered by categories 18.2 and 18.3, excluding foods for infants and young children — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 18.3 Food specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredientsPermitted as a member of Group I, Additives. Including dry pasta. 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 2.3 Vegetable oil pan spray — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 3 edible ices — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 4.2.1 dried fruit and vegetablesPermitted as a member of Group I, Additives. E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. 4.2.2 fruit and vegetables in vinegar oil or brine — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 4.2.3 canned or bottled fruit and vegetables — quantum satisquantum satis. only chestnuts in liquid. 4.2.4.1 fruit and vegetable preparations excluding compote — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 4.2.5 jam jellies and marmalades and similar products — 10,000 mg/kgML = 10000 mg/kg. Note 32: Maximum individually or in combination with E 400 - 404, E 406, E 407, E 410, E 412, E 415 and E 418. 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — 10,000 mg/kgML = 10000 mg/kg. 4.2.5.3 other similar fruit or vegetable spreads — 10,000 mg/kgML = 10000 mg/kg. Note 32: Maximum individually or in combination with E 400 - 404, E 406, E 407, E 410, E 412, E 415 and E 418. 4.2.5.4 nut butters and nut spreads — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 4.2.6 processed potato products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 5.1 Cocoa and chocolate products as covered by Directive 2000/36/ECPermitted as a member of Group I, Additives. only energy-reduced or with no added sugars. 5.2 Other confectionery including breath freshening micro-sweetsPermitted as a member of Group I, Additives. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery. 5.3 chewing gum — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 6.2.2 starches — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 6.3 breakfast cereals — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 6.4.2 Dry pasta — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 6.4.4 Potato GnocchiPermitted as a member of Group I, Additives. except fresh refrigerated potato gnocchi. 6.4.5 fillings of stuffed pasta (ravioli and similar) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 6.5 Noodles — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 6.6 Batters — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 6.7 pre-cooked or processed cereals — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 7.1 Bread and rollsPermitted as a member of Group I, Additives. except products in 7.1.1 and 7.1.2. 7.2 Fine bakery wares — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 — quantum satisquantum satis. only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki. 8.3.1 Non-heat-treated processed meat — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 8.3.2 Heat-treated meat productsPermitted as a member of Group I, Additives. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben. 8.3.3 Casings and coatings and decorations for meat — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 9.2 Processed fish and fishery products including molluscs and crustaceans — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid. 9.3 fish roePermitted as a member of Group I, Additives. only processed fish roe.	Regulation (EC) No 1333/2008and 79 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards Scotland	Permitted, with conditions	77 food categories highest permitted level 10,000 mg/kg or mg/l Show every food category 1.3 Unflavoured fermented milk products, heat-treated after fermentation — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 1.4 Flavoured fermented milk products including heat-treated products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 1.6.2 Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % — quantum satisquantum satis. 1.6.3 Other creams — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 1.7.1 Unripened cheese excluding products falling in category 16 — quantum satisPermitted as a member of Group I. quantum satis. except mozzarella. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 1.7.5 Processed cheese — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 1.7.6 Cheese products (excluding products falling in category 16) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 1.8 Dairy analogues, including beverage whiteners — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 10.2 Processed eggs and egg products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 11.2 Other sugars and syrups — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 11.4.1 Table-top sweeteners in liquid form — quantum satisquantum satis. 11.4.2 Table-top sweeteners in powder form — quantum satisquantum satis. 12.1.2 Salt substitutes — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.2.2 Seasonings and condiments — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.4 Mustard — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.5 Soups and broths — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.6 Sauces — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.7 Salads and savoury based sandwich spreads — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.8 Yeast and yeast products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 12.9 Protein products, excluding products covered in category 1.8 — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 13.1.3 Processed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC — several limits(1) ML 10000: only processed cereal-based foods and baby foods; (2) ML 20000: only gluten-free cereal-based foods. Note (21): E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination. 13.1.4 Other foods for young children — 10,000 mg/kg or mg/lML = 10000. Note (21): E 410, E 412, E 414, E 415 and E 440 are authorised individually or in combination. 13.1.5.1 Dietary foods for infants for special medical purposes and special formulae for infants — 1,200 mg/kg or mg/lML = 1200. From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism. 13.1.5.2 Dietary foods for babies and young children for special medical purposes as defined in Directive 1999/21/EC — 1,200 mg/kg or mg/lML = 1200. From birth onwards for use in products based on amino acids or peptides for use with patients who have problems with impairment of the gastrointestinal tract, protein mal-absorption or inborn errors of metabolism. 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 13.4 Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 — quantum satisPermitted as a member of Group I. quantum satis. including dry pasta. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices — quantum satisPermitted as a member of Group I. quantum satis. only vegetable juices. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products — quantum satisPermitted as a member of Group I. quantum satis. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.1.4 Flavoured drinks — quantum satisPermitted as a member of Group I. quantum satis. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.1.5.2 Other — quantum satisPermitted as a member of Group I. quantum satis. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.3 Cider and perry — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.4 Fruit wine and made wine — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.5 Mead — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — quantum satisPermitted as a member of Group I. quantum satis. except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.7.1 Aromatised wines — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.7.2 Aromatised wine-based drinks — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.7.3 Aromatised wine-product cocktails — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 15.1 Potato-, cereal-, flour- or starch-based snacks — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 15.2 Processed nuts — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 16 Desserts excluding products covered in categories 1, 3 and 4 — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 18 Processed foods not covered by categories 1 to 17, excluding foods for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 2.3 Vegetable oil pan spray — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 3 Edible ices — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 4.2.1 Dried fruit and vegetables — quantum satisPermitted as a member of Group I. quantum satis. E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 4.2.2 Fruit and vegetables in vinegar, oil, or brine — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 4.2.3 Canned or bottled fruit and vegetables — quantum satisquantum satis. only chestnuts in liquid. 4.2.4.1 Fruit and vegetable preparations excluding compote — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — 10,000 mg/kg or mg/lML = 10000. Note (32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418. 4.2.5.3 Other similar fruit or vegetable spreads — 10,000 mg/kg or mg/lML = 10000. Note (32): Maximum individually or in combination with E 400-404, E 406, E 407, E 410, E 412, E 415 and E 418. 4.2.5.4 Nut butters and nut spreads — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 4.2.6 Processed potato products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — quantum satisPermitted as a member of Group I. quantum satis. only energy-reduced or with no added sugar. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 5.2 Other confectionery including breath refreshening microsweets — quantum satisPermitted as a member of Group I. quantum satis. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 5.3 Chewing gum — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.2.2 Starches — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.3 Breakfast cereals — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.4.2 Dry pasta — quantum satisPermitted as a member of Group I. quantum satis. only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.4.4 Potato gnocchi — quantum satisPermitted as a member of Group I. quantum satis. except fresh refrigerated potato gnocchi. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.4.5 Fillings of stuffed pasta (ravioli and similar) — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.5 Noodles — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.6 Batters — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 6.7 Pre-cooked or processed cereals — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 7.1 Bread and rolls — quantum satisPermitted as a member of Group I. quantum satis. except products in 7.1.1 and 7.1.2. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 7.2 Fine bakery wares — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 8.2 Meat preparations as defined by Regulation (EC) No 853/2004 — quantum satisquantum satis. only preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki. 8.3.1 Non-heat-treated meat products — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 8.3.2 Heat-treated meat products — quantum satisPermitted as a member of Group I. quantum satis. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 8.3.3 Casings and coatings and decorations for meat — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 9.2 Processed fish and fishery products including mollusks and crustaceans — quantum satisPermitted as a member of Group I. quantum satis. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. 9.3 Fish roe — quantum satisPermitted as a member of Group I. quantum satis. only processed fish roe. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion.	Assimilated Regulation (EC) No 1333/2008and 76 further provisionsretrieved 2026-10-18
JapanConsumer Affairs Agency	No listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance.
South KoreaMinistry of Food and Drug Safety	Permitted, with conditions	Designated food additive: Standards and Specifications for Food Additives, Part III, 1. … Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 잔탄검 (“Xanthan Gum”, the English the Code prints beside it). Main use (주용도) of 잔탄검: 증점제, 안정제. Standard for use (사용기준) of 잔탄검: (1) [to be used under the general standard for use in II. 2. 1), the minimum amount that achieves the technical effect, with no limit set for this additive in particular] “II. 2. 1)의 규정에 따라 사용하여야 한다.” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.	Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug Administration	Permitted, with conditions		21 CFR 172.695retrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFA	Permitted, with conditions	26 food categories highest permitted level 10,000 mg/kg Show every food category and its notes 01.1.2 Other Fluid Milk (plain) — GMP Note 407 Excluding all fluid milks that are not mineral or vitamin fortified. Note 438 For use as emulsifier or stabilizer only. 01.2.1.1 Fermented milks (plain), not heat-treated after fermentation — GMP Note 234 For use as a stabilizer or thickener only. Note 235 For use in reconstituted and recombined products conforming to the Standard for Fermented Milks (CXS 243-2003) only. 01.2.1.2 Fermented milks (plain), heat-treated after fermentation — GMP Note 234 For use as a stabilizer or thickener only. 01.2.2 Renneted milk (plain) — GMP 01.4.1 Pasteurized cream (plain) — GMP Note XS288 Excluding products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) — GMP 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, — GMP 06.4.1 Fresh pastas and noodles and like products — GMP Note 211 For use in noodles only. 06.4.2 Dried pastas and noodles and like products — GMP Note 256 For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only. 08.1.1 Fresh meat, poultry and game, whole pieces or cuts — GMP Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note 326 For use in fresh meat, poultry and game products only. 08.1.2 Fresh meat, poultry and game, comminuted — GMP Note 281 For use in fresh minced meat which contains other ingredients apart from comminuted meat only. 09.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms — GMP Note 391 For non-standardized food and for minced fish flesh only in products conforming to the Standard for Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989). Note XS36 Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981). Note XS92 Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981). Note XS95 Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981). Note XS190 Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995). Note XS191 Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995). Note XS292 Excluding products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008). Note XS312 Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013). Note XS315 Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014). 09.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms — GMP Note 177 For non-standardized food and for minced fish flesh and breaded or batter coatings conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets -Breaded or in Batter (CODEX STAN 166-1989). 09.2.3 Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms — GMP 09.2.4.1 Cooked fish and fish products — GMP Note 241 For use in surimi products only. Note 327 For use in fish products cooked in soy sauce. 09.2.4.3 Fried fish and fish products, including molluscs, crustaceans, and echinoderms — GMP Note 41 For use in breading or batter coatings only. 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms — GMP Note 300 For use in salted squid only. Note XS167 Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989). Note XS189 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993). Note XS222 Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001). Note XS236 Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003). Note XS244 Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004). Note XS311 Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013). 10.2.1 Liquid egg products — GMP 10.2.2 Frozen egg products — GMP 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) — GMP Note 258 Excluding maple syrup. 12.1.2 Salt substitutes — GMP 13.1.3 Formulae for special medical purposes for infants — 1,000 mg/kg Note 588 For use in powdered hydrolysed protein and/or amino acid based infant formula only. Note 551 Maximum use level is expressed as mg additive/L of food. 13.2 Complementary foods for infants and young children — 10,000 mg/kg Note 273 Singly or in combination: INS 410, 412, 414, 415 and 440 except for use at 20 000 mg/kg in gluten-free cereal based foods in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CODEX STAN 74-1981). Note XS73 Excluding products conforming to the Standard for Canned Baby Foods (CODEX STAN 73-1981). 14.1.2 Fruit and vegetable juices — GMP Note XS247 Excluding products conforming to the General Standard for Fruit Juices and Nectars (CXS 247-2005). Note XS336R Excluding products conforming to the Regional Standard for kava products for use as a beverage when mixed with water (North America and South West Pacific) (CXS 336R-2020). 14.1.3 Fruit and vegetable nectars — GMP Note XS247 Excluding products conforming to the General Standard for Fruit Juices and Nectars (CXS 247-2005). 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — GMP Note 160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only.	CXS 192-1995 Table Three, INS 415and 26 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand	1,200 mg/kg – 10,000 mg/kg	2 numeric limit, 54 GMP
Canada	200 mg/kg – 1,000 mg/kg	2 numeric limit, 5 GMP, 11 no quantity stated
European Union	1,200 mg/kg – 10,000 mg/kg	7 numeric limit, 46 several limits, 5 quantum satis, 22 no quantity stated
Great Britain	1,200 mg/kg – 10,000 mg/kg	5 numeric limit, 1 several limits, 71 quantum satis
South Korea	—	1 no quantity stated
United States	—	1 no quantity stated
Codex Alimentarius	1,000 mg/kg – 10,000 mg/kg	2 numeric limit, 25 GMP

GRAS notices to the FDA

A GRAS notice is a company’s conclusion that a substance is generally recognised as safe for the use it describes. FDA’s letter responds to that conclusion, for that notifier and that use. It is not a listing in 21 CFR, and it is not counted as a US permission above. The substance and use are as FDA’s inventory words them; this site matched the notice to this page by exact name.

GRN No. 121 · Xanthan gum · Ingredients Solutions, Inc.; AND Zibo Zhongxuan Biological Product Co., Ltd.
Intended use: Use in food in general, including meat products
FDA’s response (2003-07-18): FDA has no questions

What it is made from

Produced by fermenting a sugar feedstock — commonly glucose from maize, but also from wheat, soy or dairy substrates — with the bacterium Xanthomonas campestris, then precipitating the gum with alcohol and drying it. The carbohydrate source is not usually declared, which matters to people avoiding specific allergens.

Vegan
Vegetarian

Compare other additives on the dietary indexes.

CAS registry number: 11138-66-2

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

Parameter	European Union	JECFA
Assay	no less than 4.2 %	no less than 4.2 %
Loss on drying	no more than 15 %	no more than 15 %
Lead	no more than 0.5 mg/kg	no more than 2 mg/kg
Arsenic	no more than 0.1 mg/kg	—
Mercury	no more than 0.05 mg/kg	—
Cadmium	no more than 0.3 mg/kg	—

One parameter differs between the two documents. A difference is not a disagreement about safety: the two are revised on their own cycles, and an assay or a drying loss can be measured against a different preparation of the substance, which is why only the contaminant ceilings are marked. Within the EU the EU's figure is the one that binds.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 415 Xanthan gum

Xanthan gum is a high molecular weight polysaccharide gum produced by a pure-culture fermentation of a carbohydrate with strains of Xanthomonas campestris, which are unequivocally identified and meet the criteria for qualification for QPS status (i.e. absence of acquired antimicrobial resistance genes), purified by recovery with ethanol or propan-2-ol, dried and milled. It contains D-glucose and D-mannose as the dominant hexose units, along with D-glucuronic acid, pyruvic acid and acetic acid, and is prepared as the sodium, potassium or calcium salt. Its dispersions in water are neutral. The final product must not show any residual enzyme activity.

Assay, identification and purity criteria

Description and assay

Einecs: 234-394-2
CAS number: 11138-66-2
Molecular weight: Approximately 1 000 000
Assay: Yields, on dried basis, not less than 4,2 % and not more than 5 % of CO₂ corresponding to between 91 % and 108 % of xanthan gum
Description: Cream-coloured powder

Identification

Solubility: Dispersible in water. Insoluble in ethanol.

Purity criteria

Loss on drying: Not more than 15 % (105 °C, 2,5 hours)
Total ash: Not more than 16 % on the anhydrous basis determined at 650 °C after drying at 105 °C for four hours
Pyruvic acid: Not less than 1,5 %
Nitrogen: Not more than 1,5 % (Kjeldahl method)
Ethanol and propan-2-ol: Not more than 500 mg/kg singly or in combination
Arsenic: Not more than 0,1 mg/kg
Lead: Not more than 0,5 mg/kg
Mercury: Not more than 0,05 mg/kg
Cadmium: Not more than 0,3 mg/kg
Microbiological criteria: Total plate count: Not more than 5 000 cfu/g
Microbiological criteria: Yeast and moulds: Not more than 300 cfu/g
Microbiological criteria: Enterobacteriaceae: Absent in 10 g (only if added to dried infant formulae, dried foods for special medical purposes intended for infants below 6 months of age and dried follow-on formulae)
Microbiological criteria: Escherichia coli: Absent in 5 g
Microbiological criteria: Salmonella spp.: Absent in 25 g
Microbiological criteria: Cronobacter spp. (Enterobacter sakazakii): Absent in 10 g (only if added to dried infant formulae and dried foods for special medical purposes intended for infants below 6 months of age)
Microbiological criteria: Xanthomonas campestris: Viable cells absent in 1 g

Commission Regulation (EU) No 231/2012, Annex, E 415

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 415 Xanthan Gum

Xanthan gum is a polysaccharide gum with high molecular weight (of the order of 1,000 kDa.) containing D-glucose and D-mannose as the dominant hexose units, along with D-glucuronic acid and pyruvic acid. It is produced by fermentation of a carbohydrate in a pure-culture of Xanthomonas campestris , recovered from the fermentation broth by precipitation with ethanol or isopropanol, dried and milled. The final product is manufactured in the form of a sodium, potassium or calcium salt and its solutions are neutral.

Synonyms: INS No. 415

Assay, identification and purity criteria

Description and assay

Specification history: Prepared at the 82nd JECFA (2016) and published in FAO JECFA Monographs 19 (2016), superseding specifications prepared at the 53rd JECFA (1999) and published in FNP Add 7 (1999). An ADI "not specified" was established at the 30th JECFA (1986).
C.A.S. number: 11138-66-2
Assay: Yields, on the dried basis, not less than 4.2% and not more than 5.4% of carbon dioxide (CO 2 ), corresponding to between 91.0% and 117.0% respectively of xanthan gum.
DESCRIPTION: Cream-coloured powder
FUNCTIONAL USES: Thickener, stabiliser, emulsifier, foaming agent
METHOD OF ASSAY (Vol. 4): Proceed as directed in the test for Carbon Dioxide Determination by Decarboxylation (Vol. 4) using 1.2 g of the sample accurately weighed.

Identification

Solubility (Vol. 4): Soluble in water; insoluble in ethanol
Gel formation: To 300 ml of water, previously heated to 80° and stirred rapidly with mechanical stirrer in a 400-ml beaker, add, at the point of maximum agitation, a dry blend of 1.5 g of the sample and 1.5 g of carob bean gum. Stir until the mixture goes into solution, and then continue stirring for 30 min longer. Do not allow the water temperature to drop below 60° during stirring. Discontinue stirring, and allow the mixture to cool at room temperature for at least 2 h. A firm rubbery gel forms after the temperature drops below 40°, but no such gel forms in a 1% control solution of the sample prepared in the same manner but omitting the carob bean gum.

Purity criteria

Loss on drying (Vol. 4): Not more than 15% (105°, 2.5 h)
Ash (total) (Vol. 4): Not more than 16% after drying
Pyruvic acid: Not less than 1.5% See description under TESTS
Nitrogen ( Vol. 4 ): Not more than 1.5% Proceed according to the Kjeldahl method
Residual Solvents (Vol. 4): Not more than 500 mg/kg of ethanol and isopropanol either singly or in combination. See description under TESTS
Lead ( Vol. 4 ): Not more than 2 mg/kg. Not more than 0.5 mg/kg for use in infant formula and formula for special medical purposes intended for infants. Determine using a method appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4 (under “General Methods, Metallic Impurities”).
Microbiological criteria (Vol. 4): Total plate count: Not more than 5,000 cfu/g E. coli: Negative by test Salmonella: Negative by test Yeasts and moulds: Not more than 500 cfu/g
TESTS: See also description under TESTS
Test: Pyruvic acid: Sample preparation Weigh 600 mg of the sample to the nearest 0.1 mg and dissolve in sufficient water to make 100 ml. Transfer 10.0 ml of the solution into a 50-ml glass-stoppered flask. Pipette 20 ml of N hydrochloric acid into the flask, weigh the flask, and reflux for 3 h, taking precautions to prevent loss of vapours. Cool to room temperature, and add water to make up for any weight loss during refluxing. Pipette 1.0 ml of a 1 in 200 solution of 2,4-dinitrophenylhydrazine in 2 N hydrochloric acid into a 30-ml separatory funnel, then add 2.0 ml of the sample solution, mix, and allow to stand at room temperature for 5 min. Extract the mixture with 5 ml of ethyl acetate, and discard the aqueous layer. Extract the hydrazone from the ethyl acetate with three 5-ml portions of sodium carbonate TS, collecting the extracts in a 50-ml volumetric flask. Dilute to volume with sodium carbonate TS and mix. Standard preparation Weigh 45 mg of pyruvic acid, to the nearest 0.1 mg, and transfer into a 500-ml volumetric flask. Dilute to volume with water, and mix. Transfer 10.0 ml of this solution into a 50-ml glass-stoppered flask, and continue as directed under "Sample preparation", beginning with "Pipette 20 ml of N hydrochloric acid into the flask". Procedure Determine the absorbance of each solution with a suitable spectrophotometer in 1-cm cells at the maximum of about 375 nm, using sodium carbonate TS as the blank. The absorbance of the "Sample preparation" is equal to or greater than that of the "Standard preparation".
Test: Residual Solvents (Vol. 4): Determine residual solvents using headspace gas chromatography (Method I) Internal standard solution: Add 50.0 ml water to a 50 ml vial and seal. Accurately weigh and inject 15μl of 3-methyl-2-pentanone through the septum and reweigh to within 0.01mg. Standard solution: Add 50.0 ml water to a 50 ml vial and seal. Accurately weigh and inject 15μl ethanol and weigh to within 0.01mg. Inject 15 μl isopropanol through the septum and reweigh the vial. Blank solution: Add 5.0 ml of water and pipette 1.0 ml of the internal standard solution into a headspace vial. Seal the vial and mix the contents using a vortex mixer. Calibration solution: Add 4.0 ml of water into the headspace vial. Pipette 1.0 ml each of the internal standard solution and the standard solution. Seal the vial and mix the contents using a vortex mixer. Preparation of sample: Accurately weigh 0.500±0.001 g of sample in a small weighing boat. Pipette 5 ml of water and 1 ml internal standard solution into a headspace vial. Add the sample carefully to prevent clumping of sample at the bottom of the vial. Seal the vial and mix the contents using a vortex mixer. Do not shake the sample vial. Follow the procedure described in Vol. 4.
Test: Microbiological criteria (Vol. 4): Total plate count: Using aseptic technique, disperse 1 g of sample into 99 ml of phosphate buffer and use a Stomacher, shaker or stirrer to fully dissolve. Limit dissolving time to about 10 min and then pipette 1 ml of the solution into separate, duplicate, appropriately marked petri dishes. Pour over the aliquot of sample in each petri dish 12-15 ml of Plate Count Agar previously tempered to 44-46°. Mix well by alternate rotation and back and forth motion of the plates, allow the agar to solidify. Invert the plates and incubate for 48±2 h at 35±1°. After incubation count the growing colonies visible on each plate and record the number of colonies. Take the average of both plates, and multiply by the sample dilution factor, 100. Where no colonies are visible, express the result as less than 100 cfu/g. E. coli : Using aseptic technique, disperse 1 g of sample in 99 ml of Lactose broth using either a Stomacher, shaker or stirrer to fully dissolve the sample. Limit the dissolving time to about 15 min and then lightly seal the container and incubate the broth for 18-24 h at 35±1°. Using a sterile pipette, inoculate 1 ml of the incubate into a tube containing 10 ml GN broth. Incubate for 18-24 h and then streak any GN broths showing positive growth or gas production onto duplicate plates of Levine EMB agar. Incubate the plates for 24±2 h at 35±1° and then examine for colonies typical of E. coli i.e. showing strong purple growth with dark centre and a green metallic sheen sometimes spreading onto the agar. Record any typical E. coli colonies as presumptive positive, otherwise negative. Streak any well isolated suspect colonies onto a plate of PCA and incubate for 18-24 h at 35±1°. Perform a Gram stain on any growth to confirm it is Gram negative. If so, disperse any colony growth into a small volume of 0.85% saline and perform chemical tests to confirm the identity of the bacterial growth. This can most conveniently be done by using API 20E or Micro ID strips or equivalent systems. After completion of the tests, identify the organism from the Identification manual of the system used and record the final result. Media GN Broth (Gram Negative Broth) Peptone 20.0 g Dextrose 1.0 g Mannitol 2.0 g Sodium citrate 5.0 g Sodium deoxycholate 0.5 g Potassium phosphate (dibasic) 4.0 g Potassium phosphate (monobasic) 1.5 g Sodium chloride 5.0 g Make up to 1 litre with distilled or de-ionised water, pH 7.0±0.2 at 25° Salmonella : Using aseptic technique, disperse 5 g of sample into 200 ml of sterile lactose broth using either a Stomacher, shaker or stirrer to maximise dissolution over a 15 min period. Loosely seal the container and incubate at 35±1° for 24±2 h. Tighten lid and gently shake incubated sample mixture; transfer 1 ml mixture to 10 ml selenite cystine broth and another 1 ml mixture to 10 ml tetrathionate broth. Incubate 24±2 h at 35°. Mix (vortex, if tube) and streak 3-mm loopful incubated selenite cystine broth on bismuth sulfite (BS) agar, xylose lysine desoxycholate (XLD) agar, and Hektoen enteric (HE) agar. (Prepare BS plates the day before streaking and store in dark at room temperature until streaked.) Repeat with 3-mm loopful of tetrathionate broth. Incubate plates 24±2 h at 35°. Continue as indicated on pages 221-226 of the Guide to Specifications, FAO Food and Nutrition Paper 5 Revision 2, Rome 1991, "Examine plates for presence of colonies". Yeasts and moulds: Using aseptic technique, disperse 1 g of sample into 99 ml of phosphate buffer and use a Stomacher, shaker or stirrer to fully dissolve. Limit dissolving time to about 10 min and then pipette 1 ml of the solution into separate, duplicate, appropriately marked petri dishes. Pour over the aliquot of sample in each petri dish 15-20 ml of Potato dextrose agar (either acidified or containing antibiotic) previously tempered to 44-46°. Mix well by alternate rotation and back and forth motion of the plates, and allow the agar to solidify. Invert the plates and incubate for 5 days at 20-25°. After incubation, count the growing colonies visible on each plate using a colony counter and record the number of colonies. Separate the yeasts from the moulds according to their morphology and count them separately. Take the average of both plates and multiply by the sample dilution factor, 100. Where no colonies are visible, express the result as less than 100 cfu/g.

FAO JECFA Monograph (2016)

Authorised in other additives, enzymes, flavourings and nutrients

These authorisations are not for use in food. They let this substance be used inside another additive, a food enzyme, a flavouring or a nutrient preparation — often as a carrier — and it reaches food only as part of that product. Annex III to Regulation (EC) No 1333/2008.

Part	May be used in	Maximum level	Citation
Annex III, Part 1: Carriers in food additives	All food additives	quantum satis	Regulation (EC) No 1333/2008, Annex III, Part 1
Annex III, Part 2: Food additives other than carriers in food additives	All food additive preparationsAuthorised as a member of Table 1 of Part 6, listed as "Table 1" Note (1): Except enzymes authorised as food additives.	quantum satis	Regulation (EC) No 1333/2008, Annex III, Part 2, via Table 1 of Part 6
Annex III, Part 3: Food additives including carriers in food enzymes	Food enzymesCan be used as a carrier: Yes Note (1): Including enzymes authorised as food additives.	In enzyme preparation: quantum satis In final food except beverages: quantum satis In beverages: quantum satis	Regulation (EC) No 1333/2008, Annex III, Part 3
Annex III, Part 4: Food additives including carriers in food flavourings	All flavouringsAuthorised as a member of Table 1 of Part 6, listed as "Table 1"	quantum satis	Regulation (EC) No 1333/2008, Annex III, Part 4, via Table 1 of Part 6
Annex III, Part 5, Section A: Food additives added in nutrients except in nutrients intended to be used in foodstuffs listed in Part E, point 01.10, of Annex II and foodstuffs for infants and young children listed in Part E, point 13.1, of Annex II	All nutrientsCan be used as a carrier: Yes	quantum satis	Regulation (EC) No 1333/2008, Annex III, Part 5, Section A
Annex III, Part 5, Section B: Food additives added in nutrients intended to be used in foodstuffs listed in Part E, point 01.10, of Annex II and foodstuffs for infants and young children listed in Part E, point 13.1, of Annex II	All nutrients (food category: Processed cereal-based foods and baby foods for infants and young children as defined by Regulation (EU) No 609/2013)	For uses in nutrient preparations under the condition that the maximum level in foods mentioned in point 13.1.3 of Part E of Annex II is not exceeded	Regulation (EC) No 1333/2008, Annex III, Part 5, Section B

Every name it appears under

30 recorded names. A label may use any of them.

E number

E415

INS number

CAS registry number

11138-66-2

As it appears in regulation

Xanthan gum

Other names

E 415
Xanthan gum

Hazard reference values

EFSA and JECFA have both assessed Xanthan gum and their conclusions are not two comparable figures — EFSA records not allocated, JECFA not specified. An acceptable daily intake is a reference value set by a committee, not a threshold above which harm begins. “Not specified”, “not limited” and “not allocated” are conclusions, not missing data, and they are shown in the words each body used rather than reduced to a number. See where the two committees differ.

Values set by assessing bodies. A body that has not set a value is not listed here.
Type	Value	Population	Assessed by	Opinion
ADI	not allocated	consumers	EFSA FAF	2023
ADI	not specified	—	JECFA	2016

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

EFSA 2023
In a follow-up covering infants below 16 weeks, the FAF Panel derived a reference point from neonatal piglet studies and concluded that there are no safety concerns for xanthan gum (E 415) in special medical foods for such infants. It concluded that technical data support amending the specifications.
Source document
EFSA 2017
The ANS Panel concluded that no numerical ADI is needed for xanthan gum (E 415), that there is no safety concern for the general population at the refined exposure assessment, and no concern for its use in foods for special medical purposes for infants and young children at reported concentrations. It stated the re-evaluation did not apply to infants under 12 weeks.
Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 415?: E 415 is Xanthan gum. Xanthan gum is a thickener and stabiliser produced by bacterial fermentation, widely used in sauces, dressings, gluten-free baking and plant-based drinks. Small quantities produce a marked increase in viscosity.
What is Xanthan gum used for in food?: It is listed as an emulsifier, a thickener and a stabiliser — the role Canada, Codex and the US assign it. This page shows every function each regulator records, with the citation for each.
Where is Xanthan gum permitted?: Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Xanthan gum vegan?: Yes. Xanthan gum is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

anz retrieved 2026-10-17
ca retrieved 2026-10-17
eu retrieved 2026-10-18
gb retrieved 2026-10-18
kr retrieved 2026-10-18
ecfr retrieved 2026-10-17
gsfa retrieved 2026-09-07
euspecs retrieved 2026-10-18
jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable: a JSON record of this additive is given on request —how to ask for access.

Follow changes to Xanthan gum:Atom feed — regulatory events, and any change the weekly refresh detects in its provisions.