Comparing E415 - Xanthan gum vs E1420 - Acetylated starch
Overview
Synonyms
Products
Found in 37,379 products
Found in 8 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 5 keywords in U.S. during the last 10 years.
Search history data is not available.
Popular questions
Is xanthan gum bad for you?
No—at typical food levels it isn’t considered harmful; it’s approved for use in the U.S. and EU. Very high intakes can cause gas or a laxative effect in some people.
Is xanthan gum safe?
Yes—xanthan gum (E415) is approved by regulators like the FDA and EFSA and is considered safe at normal food-use levels. Large supplemental amounts may cause digestive upset, and xanthan-gum–based thickeners are not recommended for premature infants.
What is xanthan gum made from?
It’s a polysaccharide made by fermenting simple sugars (often from corn, sugarcane, or wheat) with the bacterium Xanthomonas campestris, then precipitated, dried, and milled into a powder.
Is xanthan gum bad for dogs?
No—it's not considered toxic to dogs, and small amounts used in pet foods are generally safe. Large amounts may cause diarrhea or gas, so avoid overuse and consult a vet if your dog has GI sensitivities.
What does xanthan gum do?
It works as a thickener, stabilizer, and emulsifier—adding viscosity, suspending particles, and preventing separation. In gluten-free baking it helps bind dough and improve texture, and it’s shear‑thinning so it pours easily but thickens at rest.
What is e1420 in food?
E1420 is acetylated starch, a plant-derived modified starch made by adding small acetyl groups to food starch; it functions as a thickener, stabiliser, and emulsifier. This improves texture and stability, such as better freeze–thaw tolerance and reduced water separation in products like sauces and desserts.
What is the e number for acetylated oxidized starch?
E1451 is the E‑number for acetylated oxidized starch (distinct from E1420, which is acetylated starch).
Why is starch acetylated?
Starch is acetylated to improve processing and storage stability—maintaining consistent viscosity, resisting heat/acid/shear, and reducing retrogradation and syneresis. These changes provide smoother textures and better freeze–thaw stability, enhancing its use as a thickener, stabiliser, and emulsifier.