Overview
ABSTRACT
Although hundreds of acacia botanic species exist worldwide, only two of them benefit from the acacia gum nutritional status. This Arabic gum is a natural exudate which is mainly used as a food additive. However, its usages include certain technical applications such as in the pharmaceutical industry. Indeed, this low-viscosity hydrocolloid presents texturing, emulsifying and filmogenic properties. The aim of this article is to deal with the technologiacl applications of the acacia gum in confectionery, emulsions and encapsulation and also with its properties and nutritional applications (dietary fiber, bifidogenic, hypoglycemic and anti-cariogenic effect, low caloric value, etc.)
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Francis THEVENET : Technical Assistance Manager, Colloïdes Naturels International (CNI)
INTRODUCTION
Acacia gum (gum arabic) is a natural plant exudate from trees of the acacia botanical family. It has been known and used since Antiquity.
A low-viscosity hydrocolloid with texturizing, emulsifying and film-forming properties, acacia gum is widely used as a food additive. The functional food market has developed the use of acacia gum as an ingredient with health properties, thanks to its prebiotic soluble fiber functionalities.
The pharmaceutical industry and certain technical applications also use acacia gum.
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Acacia gum, a multifunction and nutritional hydrocolloid
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