Arabic gum in the food industry

Arabic gum is a light white to pale yellowish brown translucent block, or white to orange-brown granules or powder. Odorless, tasteless. It can be gradually dissolved into an acidic viscous liquid in water with a solubility of about 50% (W/V) and insoluble in ethanol. Forms a stable coacervate with gelatin or albumin. Precipitating with an acidic alcohol gives free arabic acid.
Arabic gum used to be the most widely used and most used hydrosol in the food industry and is widely used in the food industry. Arabic gum can strongly adsorb to the oil-water interface, producing a special emulsion stabilization effect. It is widely used as an emulsion stabilizer in emulsified flavors. Adding gum arabic to the production of soft drink concentrates can stabilize flavor and essential oils; carbonated beverages such as cola The gum arabic is used to emulsify, disperse the essential oils and oil-soluble pigments, avoiding the pigmentation of the bottleneck at the neck of the essential oils and pigments during storage: Arabic gum can hinder the formation of sugar crystals and is used as an anti-crystallization agent in candy. Preventing crystal precipitation, it can also effectively emulsifie milk fat in milk sugar to avoid spillage; Arabic gum is also used as a haze agent for beverages together with vegetable oils and resins to increase the variety of beverage appearance.