3. Technological applications

3.1 Confectionery

In confectionery, acacia gum is used as a texturing agent to make "gum balls" with sugars (sucrose and glucose) or polyols (sorbitol). This application accounted for the majority of gum consumption in the 1970s, before consumer taste shifted towards more melt-in-the-mouth textures. Gum was therefore combined with other gelling agents such as gelatin, significantly reducing the quantities used.

The second use of acacia gum in confectionery involves its film-forming properties in the manufacture of dragées. Gumming the centers of almonds, chocolate lentils and chewing gum blocks the exudation of fats from the centers to the peripheral sugar layers, and improves the mechanical properties that facilitate sugar-coating.