100% Natural Arabic Gum By Jumbo Trading Co., Ltd.

GOOD FOR FOOD AND NON FOOD INDUSTRIES
Gum Arabic Characteristics:
Gum Arabic is also known by many other names. The most common ones include Acacia Gum which is a dried exudates obtained from the stems and branches of Acacia Senegal tree. Gum Arabic consists mainly of high molecular weight polysaccharides and their calcium, magnesium and potassium salts, which on hydrolysis yield arabinose, galactose rhamnose and glucuronic acid. Gum Arabic is used as a food additive in a number of products and foods. It can serve as a preservative, antifoaming agent, bleaching agent and to bulk products.

Physical characteristics:
Gum Arabic tears, crystals, kibbles, and powders are almost odorless and tasteless. The color ranges from white to red. The lighter the color, the better the quality of gum. Gum Arabic has non-toxin, non-calorific, non-polluting and does not affect the flavor, odor or color of the solution to which it is added.

Solubility:
Gum Arabic dissolves readily in hot or cold water. A 40% solution produces an excellent mucilage for adhesiveness. Aqueous solutions of over 50% concentrations may be prepared. Gum Arabic is insoluble in alcohol and most organic solvents. Solubility of gum Arabic decreases as the proportion of alcohol to water increases, becoming practically zero in 60% alcohol.

Viscosity:
Gum Arabic, unlike most other gums, is not normally used where swelling or thickening properties are required. Its viscosity increases slowly up to 25% concentrations and exhibits Newtonian behavior. Above 25% concentrations, the viscosity increases much more rapidly in proportion to gum content. A 30% solution is about 100 cps. At 40% and higher, Gum Arabic is pseudo-plastic as denoted by a decrease in viscosity with increasing shearing stress. Increasing temperature reduces viscosity considerably. The addition of salts or electrolytes affects the onsistency of the solutions as well as does pH. Gum Arabic solutions become most viscous near pH 6 to 7.

Gum Arabic for Food Application
Dairy products
Gum Arabic is added to milk and milk products to produce the desired dish or beverage. This includes appli-cations where Gum Arabic is used to suspend the ingredients and impart richness and body to the drink.
In this field Gum Arabic is used as an excellent binder of water and as stabilizer. It is applied in the produc-tion of ice cream, liquid milk products, sherbets and other products. The addition of Gum Arabic prevents the formation of ice crystals by combining with large quantities of water. The proper amount of milk or cream is mixed with Gum Arabic, then the mixture is heated mildly, poured into molds, cooled and packed.

Confectionery products
Gum Arabic functions in confections as an emulsifier, sugar crystallization control agent, bulking agent, and film former. In caramels and toffee products, Gum Arabic is emulsification properties aid in the reduction of fat droplet size distribution thus providing stability to the product.
It is the recognized preferred natural ingredient for the production of high quality and reduced calories soft candies. Moreover it is an excellent flavor carrier and is used by formulations for the imparting of a clean, long-lasting fresh taste. Gum Arabic is used to emulsify the flavor oils or fats in confections or to retard crystallization in high sucrose confections.

Bakery products
Gum Arabic is widely used for glossy coatings, sealing of baked goods and effecting binding.
Even small quantities of Gum Arabic added to the dough increase the yield, give greater resiliency, improve texture and give longer shelf life. When used in a bun glaze, Gum Arabic imparts stability in conjugation with free-flowing and adhesive characteristics. The glaze is applied while still warm and adheres firmly to the bun upon cooling.