INS 415 is xanthan gum, a thickener made by fermenting sugar with the bacterium Xanthomonas campestris. It is a workhorse thickener and stabiliser in sauces, salad dressings, and gluten-free baking. It is generally vegan and is permitted by FSSAI for specified food categories.
INS 415 is xanthan gum, a thickener made by fermenting sugar with the bacterium Xanthomonas campestris. It is a workhorse thickener and stabiliser in sauces, salad dressings, and gluten-free baking.
Brands use it because it thickens at very low doses, holds dressings emulsified, stops cream and oil from separating, and makes gluten-free bread bind better. It works in both hot and cold preparations and is stable across the pH range used in food.
INS 415 commonly shows up on Indian packets in these categories:
Xanthan gum is produced by bacterial fermentation of sugar substrates (cane, corn, or wheat). No animal product is used in its manufacture.
FSSAI: Permitted by FSSAI as a thickener and stabiliser under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 for specified food categories.
JECFA: ADI 'not specified' established at the 30th JECFA (1986), the modern equivalent meaning normal dietary intake is not a hazard.
On packets, in recipes, and in conversation, INS 415 is also called:
Last verified: 2026-04-29.