Gum Arabic
Thickeners
Emulsifiers
9000-01-5
E414
complex polysaccharide–glycoprotein mixture
$7.34 ~ $11.01
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Gum Arabic?
Gum arabic, also known as acacia gum, is a natural polysaccharide derived from the hardened sap of two species of the acacia tree, primarily used as a stabilizer, thickener, and emulsifier in food, beverages, and pharmaceuticals.
How is Gum Arabic made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Harvesting & Raw Material Collection | Manually harvest the hardened sap exudates ("tears") from the bark of Acacia trees. | Source Verification: Ensure collection is from the correct species (e.g., Acacia senegal for highest grade). Harvesting Practice: Collect only fully dried, clean tears to minimize contamination with bark, sand, and soil. |
| 2 | Sorting & Cleaning | Sort the raw gum tears by hand or machine to remove impurities and grade them by color and size. | Visual Inspection: This is a critical step for determining the final product grade. All foreign matter (bark, stones, etc.) must be meticulously removed. |
| 3 | Mechanical Processing (Kibbling) | Crush the large, cleaned gum tears into smaller, more uniform granules or "kibbles". | Particle Size Control: Achieve a consistent granule size for efficient dissolution. Metal Detection: Use magnets and metal detectors post-crushing to remove any potential metallic contaminants. |
| 4 | Dissolution & Filtration | Dissolve the kibbled gum in purified water to create an aqueous solution, then filter it to remove fine impurities. | Water Quality: Use demineralized water to prevent mineral contamination. Filtration Efficiency: A multi-stage filtration process is crucial to achieve a highly clear and sediment-free solution. |
| 5 | Pasteurization | Apply a controlled heat treatment (e.g., UHT) to the gum solution to reduce the total microbial count. | Time & Temperature Monitoring: Must be precisely controlled to ensure microbial safety without negatively impacting the gum's functional properties like viscosity and emulsifying power. |
| 6 | Spray Drying | Atomize the purified gum solution into a chamber of hot air, instantly evaporating the water to form a fine powder. | Moisture Content: This is a critical final quality parameter. The inlet/outlet temperatures and feed rate are controlled to achieve the target moisture level (typically <15%). |
| 7 | Sieving & Blending | Sieve the spray-dried powder to ensure a uniform particle size and blend different production lots. | Particle Size Distribution: Sieve analysis confirms the product meets customer specifications. Blending ensures lot-to-lot consistency in quality. |
| 8 | Final Quality Control & Packaging | Conduct final laboratory analysis and package the finished powder into sealed, moisture-proof containers. | Final Analysis: Test for key parameters like viscosity, purity, pH, and microbiology. Packaging Integrity: The product is highly hygroscopic; packaging must be impermeable to moisture to prevent caking and preserve quality. |
Technical Specifications
| CAS Number | 9000-01-5 |
| Chemical Formula | complex polysaccharide–glycoprotein mixture |
| Solubility | Soluble in cold water, insoluble in ethanol |
| Storage Conditions | Keep dry, store at ambient temperature |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
used in food & beverages as stabilizer
emulsifier
binder
candy anti‑crystallization
foam stabilizer
also inks
paints
pharmaceuticals
Mechanism of action:
| Parameter | Gum Arabic |
|---|---|
| Functional Category | Emulsifier; Stabilizer; Thickener; Film-Forming Agent |
| Key Ingredients | Complex mixture of polysaccharides (arabinogalactan) and glycoproteins derived from Acacia trees. |
| Mechanism of Action | The proteinaceous glycoprotein fraction (arabinogalactan-protein complex) adsorbs to the oil-water interface, acting as an anchor. The highly branched, hydrophilic polysaccharide chains extend into the aqueous phase, creating a strong steric repulsion barrier that prevents oil droplet coalescence. This mechanism forms a stable, protective hydrocolloid layer around emulsified droplets. Also increases viscosity of the continuous phase at higher concentrations. |
| Application Effect in Product | Stabilizes oil-in-water emulsions (e.g., beverage flavorings); prevents sugar crystallization in confectionery (glazes, hard candies); provides adhesion and film-forming in coatings; enhances mouthfeel and texture; acts as a protective colloid and encapsulating agent for flavors and active ingredients. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Gum Arabic | Natural Gum (Acacia Sap) | High solubility, low viscosity, excellent emulsifier, film-forming properties. | Superior emulsifier for oil-in-water systems. Adds minimal viscosity even at high concentrations. Natural plant origin. | Poor thickening and gelling agent. More expensive and prone to supply variability than fermented gums. | Beverage emulsions (soft drinks), flavor encapsulation, confectionery coatings, lithography. | When creating a highly stable emulsion without significant thickening is the primary goal. |
| Xanthan Gum | Fermented Polysaccharide | High viscosity at low concentration, stable across wide pH and temperature ranges, shear-thinning texture. | Extremely efficient and stable thickener. Provides excellent suspension of particles. | Weak emulsifier. Can create a slimy texture if overused. Not a natural plant exudate. | Salad dressings, sauces, gluten-free baking, suspending solids in liquids. | For powerful, reliable thickening and stabilization in a wide variety of food systems, especially acidic ones. |
| Guar Gum | Natural Gum (Guar Bean) | Builds viscosity quickly in cold water, high thickening power, cost-effective. | Very economical thickener. Hydrates rapidly in cold systems. | Viscosity breaks down under high heat and low pH. Can have a slight off-flavor at high concentrations. | Ice cream, dairy products, baked goods, processed meats, as a general-purpose thickener. | For cost-effective thickening in neutral or cold-processed applications like dairy or baked goods. |
| Locust Bean Gum | Natural Gum (Carob Seed) | Requires heat for hydration, forms strong gels with xanthan gum, creates creamy texture. | Imparts a rich, creamy mouthfeel. Excellent at controlling ice crystal growth. Strong gelling synergy. | Insoluble in cold water, requiring a heating step. Less effective as a standalone thickener. | Ice cream, cream cheese, fruit preparations, dessert gels. | To create a premium, creamy texture and prevent ice crystallization, especially in dairy and frozen desserts. |
| Gum Tragacanth | Natural Gum (Astragalus Sap) | Extremely high viscosity at very low concentrations, very long shelf-life, excellent acid stability. | One of the most potent natural thickeners. Odorless and tasteless. | Very expensive and less available. Hydrates slowly over a long period. | Pharmaceutical suspensions, confectionery art (gumpaste), specialty emulsions and sauces. | For applications requiring maximum viscosity from a natural source where cost is not the primary constraint. |
Technical Documents
Available Documentation
technical datasheet available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications