Applications and characteristics of essedielle gum arabic

The exudate of two Acacia species are used for the production of gum arabic: Acacia Seyal, whose gum is commonly called Talha, and Acacia Senegal (also known as Kordofan or Verek), whose gum is named Hashab. These two varieties have significant differences that make them suitable for different uses.

First, they differ in the ratio of sugars that make up the polysaccharide and glycoprotein chains. Second, they have different molecular weights, which affects their application characteristics. Another substantial difference concerns the rotational power: gum arabic produced from Acacia Senegal is levorotatory, while that derived from Acacia Seyal is dextrorotatory.

Gum arabic from Acacia Senegal is mainly used in the food and pharmaceutical industries because of its inherent characteristics. In contrast, the use of that from Acacia Seyal in these industries is not appropriate.

Both types are used not only in enology, but also in industry and cosmetics.

The two types of gum (Kordofan on the left and Seyal on the right) as they undergo the first stage of qualitative analysis in the raw material acceptance process. Even at this early stage, the difference between the two rubbers is remarkable.

Food industry

In the food industry, gum arabic, coded as food additive E414, plays multiple essential roles:

  • Prevents crystallization of sugars.
  • It acts as a structuring and emulsifying agent, ensuring even distribution of fatty substances.
  • It is used as a thickener, humectant, solidifying agent, texturizer, adhesive and elasticizer.


This makes it a versatile ingredient used in a wide range of foods, including cake frostings, puddings, sorbets, ice cream, candies, chewing gum, and more. In addition, gum arabic dissolves easily in water, and has a neutral odor and taste.

Enology

In the field of oenology, the use of gum arabic is mainly aimed at general protection against precipitation by acting as a colloid for coloring matter, tartrates, and cases.

The two different types of gum arabic used in enology have specific functions for precipitation protection, as their different chemical characteristics interact in different ways with wine. Therefore, the selection and use of a specific type of gum arabic are essential to produce extremely precise tools for the prevention of these defects.

In addition, all gum arabic gums show a distinct ability to soften wines, reducing the sensation of astringency.

Industry

In addition, gum arabic finds use in industrial processes, where it serves as a natural suspending agent for paints and as a glue, offering an all-natural alternative to the use of chemical additives.

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Soluble Kordofan gum arabic powder of certified organic origin....
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