Arabic gum CAS 9000-01-5

Gum arabic is also known as gum arabic, acacia gum, acacia gum, Senegalese gum, and peach gum. It is derived from the exudate concretions collected from the trunks of Acacia arabica trees of the genus Acacia. Its application time has been 4000 years, because it is safe and non-toxic, the dosage is not specified, yellow to light yellow-brown translucent block, or white to light yellow particles and powder. The lighter its color, the better its quality. Fresh with a smooth exterior and transparent interior, odorless and tasteless, it is extremely soluble in water and can be dissolved in large quantities in hot and cold water to form a clear and viscous thick liquid. The application in food depends on its protective and stabilizing effect on colloid, its gelatinous and thickening properties, its own low digestibility in low calorific value food formulas, used in candy making has the effect of preventing recrystallization of candy and thickening. In confectionery it can also make the fat evenly distributed in the whole, preventing the formation of easily oxidized multi-oil surface layer. It can combine a large amount of water in cow's milk products and keep such water in the form of hydration. In bread confectionery, it can make the surface of bread full of smoothness, and in the production of transparent glitter, icing and snacks, it can stabilize the icing and have the property of free flowing and adhering to the surface of bread. It can also be used as aroma-retaining agent, beverage emulsifier and foam stabilizer for beer.