Flavour and Beverage Industry
Source: Agriproducts Incorporated
Gum Acacia (INS: No. 414, EEC No. E414) is a dried exudation obtained from the stems and branches of Acacia Senegal (L) Willdenow or the related species of Acacia (Fam. Leguminosae).
Gum Acacia (INS: No. 414, EEC No. E414) is a dried exudation obtained from the stems and branches of Acacia Senegal (L) Willdenow or the related species of Acacia (Fam. Leguminosae). The major source of Gum Acacia is the Sudan. Other important sources are Chad, Senegal and Nigeria.
Gum Acacia is used extensively in the flavour and beverage industry, where its natural properties are fully utilised. The major property utilised is the natural ability of Gum Acacia to stabilise emulsions. This functionality arises from the high molecular weight Arabinogalactan - Protein complex which is an inherent part of the selected Acacia. Our research enables us to identify the best Acacia for this function. Gum Acacia, arising from it's compact structure, is also excellent for encapsulation of flavours as it emulsifies, has low viscosity, little flavour and protects against flavour oxidation.
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