GUM ARABIC

The natural emulsifier, stabilizer, and mouthfeel enhancer

Gum Arabic,

also known as acacia gum, is a natural emulsifier and stabiliser that also gives beverages enhanced mouthfeel and texture. It is derived from the hardened sap of two species of the acacia tree: Senegal and Seyal. Gum Arabic is a complex of glycoproteins and polysaccharides, which mostly consist of arabinose and galactose. It is the protein fraction that gives the gum surface-active properties allowing it to form a colloidal film around oil droplets to act as an emulsifier and for encapsulating flavour. Traditionally used in confectioneries, Gum Arabic is recognized as a key ingredient in beverage production and innovation. Its many functional properties, including a low calorific value, a neutral taste, and its fibre content, make Gum Arabic the perfect natural, clean label ingredient in beverage applications.

In non-alcoholic beverages,

carbonated Ready-to-Drinks (RTDs) and plant-based beverages Gum Arabic, a natural hydrocolloid, is the perfect emulsifier and stabiliser. In wine it is used to improve mouthfeel and in brewing it helps stabilise beer foam. In beverages where sugar content is reduced Gum Arabic can be used to minimise the loss of volume and texture while increasing the mouthfeel.

Gum Arabic is acid stable and works in a wide pH range, from 2 to 10. It can withstand pasteurization temperatures, although prolonged high heat will denature its protein structure.

Acacia gum has excellent solubility and can be dissolved in either hot or cold water with solubility up to 50%. AEB’s ARABINOL^® solutions are ready to use in liquid form and they are ready for use in beverage innovations, from soft drinks to alcoholic drinks.

From colloidal stability and organoleptic sensory enhancement to mouthfeel improvement Gum Arabic is the all-natural choice for beverage developers.

Gum Arabic – a natural NEXT step in beverage invention

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