ArticleEFSA journal. European Food Safety Authority2023
Re-evaluation of xanthan gum (E 415) as a food additive in foods for infants below 16 weeks of age and follow-up of its re-evaluation as a food additive for uses in foods for all population groups.
Article in EFSA journal. European Food Safety Authority, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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8 citing papers in PubMed.
- Oral sodium hyaluronate improves skin hydration, barrier function and signs of aging: a randomized, double-blind, placebo-controlled trial in 150 healthy adults.Scientific reports · 2025Trial
- Recent strategies in synthetic food production for sustainable food security: applications and challenges.Frontiers in nutrition · 2026Review
- Xanthan gum intake modifies the colon microbiota profile and causes mild colon inflammation in rats.PloS one · 2026Article
- Guidance on the scientific data requirements for an application for authorisation of a food additive submitted under Regulation (EC) No 1331/2008.EFSA journal. European Food Safety Authority · 2026Article
- An Effect of a Matrix Made of Cell Wall Polysaccharides from Apple on the Rheological Properties of Various Food Products.Polymers · 2025Article
- Safety of a feed additive consisting of xanthan gum (produced withEFSA journal. European Food Safety Authority · 2025Article
- Production and application of xanthan gum-prospects in the dairy and plant-based milk food industry: a review.Food science and biotechnology · 2024Review
- Re-evaluation of xanthan gum (E 415) as a food additive in foods for infants below 16 weeks of age and follow-up of its re-evaluation as a food additive for uses in foods for all population groups.EFSA journal. European Food Safety Authority · 2023Article
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Authors and funding
29 authors.
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Abstract
Xanthan gum (E 415) was re-evaluated in 2017 by the former EFSA Panel on Food Additives and Nutrient sources added to Food. As a follow-up to that assessment, the Panel on Food Additives and Flavourings (FAF) was requested to assess the safety of xanthan gum (E 415) for its uses as a food additive in food for infants below 16 weeks of age belonging to food category (FC) 13.1.5.1 (Dietary foods for infants for special medical purposes and special formulae for infants). In addition, the FAF Panel was requested to address the issues already identified during the re-evaluation of the food additive when used in food for the general population. The process involved the publication of a call for data to allow the interested business operators to provide the requested information to complete the risk assessment. The Panel concluded that the technical data provided by the interested business operators support an amendment of the specifications for E 415 laid down in Commission Regulation (EU) No 231/2012. Due to the low validity of the available clinical studies, the Panel concluded that a reference point could not be derived from them but the results of the available studies on neonatal piglets could serve to derive a reference point. The Panel calculated the margin of exposure for infants below 16 weeks of age consuming food for special medical purposes (FC 13.1.5.1) for the highest xanthan gum exposure and concluded that there are no safety concerns for the use of xanthan gum (E 415) as a food additive in FC 13.1.5.1.
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