GUM ARABIC

The low viscosity of this gum, made possible by a highly branched, compact arabiongalactan structure, makes possible solutions of up to 55 percent concentration which is by far the highest concentration possible for a gum, others being limited to solutions of up to six percent at most. For beer brewing, it is used to help stabilize foam. It is also used as a wine additive, to help prevent off-tastes and to improve mouth feel.

Over half of its use is in confectionery glazes where it is used to prevent or retard the crystallization of sugar and as an emulsifier. One major use is to form a film around the centers of coated candies, either to improve the subsequent coating process, or to prevent fat migration in from high-fat candy centers, such as chocolate.

In beverages, it is used to prevent clouding. It is the main emulsifier used to prepare concentrated emulsions (syrups) for soft drinks. Flavoring agents for soft drinks, such as citrus or cola nut, have varying levels of fat which must be formed into an emulsification with water so that the oils are uniformly dispersed throughout the mixture. Although acacia gum is not an actual emulsifier, the protein faction allows surface active behavior which forms a colloidal film around oil droplets. Because of its higher protein, gum from the A. senegal species is preferred for this process and will yield a much more shelf stable emulsification.

It is also used as a fixative in the process of spray-drying or complex coacervation by forming a thin film around the flavor particle, in a process known as encapsulation. This allows the manufacturing of stable free-flowing, water-dispersible powders and controlled release powders.

Gum Arabic as Dietary Fiber Arabic gum is also promoted as a beneficial dietary fiber, falling under the category of low-viscosity soluble fiber along with fructo-oligosaccharides. Similarly, it is thought to be a valuable pre-biotic, stimulating the growth of friendly gut bacteria, particularly of the lactic acid group such as bifidobacteria and lactobacilli.