INS 415
thickeners, gelling agents, phosphates, humectants, emulsifiersXanthan Gum
Halal
Is INS 415 (Xanthan Gum) halal?
Generally accepted as halal. Typically derived from plant or synthetic sources with no prohibited ingredients.
What to do
Safe to buy. This additive is permissible under Islamic dietary law.
Where is INS 415 used?
INS (International Numbering System) codes are maintained by the Codex Alimentarius Commission and used on food labels in many countries outside the EU. You will commonly see INS 415 on packaging from:
In the EU and UK, the same additive appears as E415. The ingredient, halal status, and sourcing considerations are identical — only the labelling system differs.
EU / UK equivalent: E415
INS 415 and E415 refer to the same food additive — Xanthan Gum. If you are checking a product purchased in the UK or Europe, look for E415 on the label instead.
See full E415 halal guide →About INS 415
Emulsifiers and stabilizers - other plant gums
Sources / Derived From
- bacterial fermentation of glucose/sucrose (usually corn-derived)
Foods that commonly contain INS 415
Frequently Asked Questions
Is INS 415 (Xanthan Gum) halal?
INS 415 (Xanthan Gum) is classified as Halal. Generally accepted as halal. Typically derived from plant or synthetic sources with no prohibited ingredients.
What is INS 415 used for?
INS 415 is used as a thickener and stabiliser - commonly used in gluten-free products in food products.
What is the difference between INS 415 and E415?
INS 415 and E415 are the same additive — Xanthan Gum. INS numbers are used on food labels in Australia, New Zealand, Malaysia, Singapore, Indonesia, India, and GCC countries. The E-number system (E415) is used in EU and UK markets. The halal status is identical regardless of which label system is used.
What foods contain INS 415?
INS 415 (Xanthan Gum) is commonly found in: gluten-free bread and pasta, salad dressings, sauces, ice cream, dairy alternatives, plant-based meat, nut butter.
What is INS 415 made from?
INS 415 can be derived from: bacterial fermentation of glucose/sucrose (usually corn-derived).
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