Acacia gum, a multifunction and nutritional hydrocolloid

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.)