Food ingredients - Hawkins Watts Australia - Products - Hydrocolloids > Gum Acacia

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Products - Hydrocolloids > Gum Acacia

Application

Gum Acacia (E414), also know as Gum Arabic, is derived from two types of acacia tree; Acacia Senegal and Acacia Seyal, found in sub Saharan Africa. The raw gum is collected and shipped to France for processing where it is solubilised, filtered and spray dried to form an agglomerated low-dust powder.

Gum Acacia is composed of a glycoprotein chain with large polysaccharide sidechains. This structure results in the unique functional properties of the hydrocolloid (texturisation, emulsion stabilisation and film-forming properties) while having a very low viscosity. Accordingly Gum Acacia can be used in food products at high dose rates without significantly affecting mouthfeel or taste.

Gum Acacia is used as an emulsifier and film former in many food systems and can be used to provide a source of natural soluble fibre.

APPLICATION	FUNCTION
Flavour emulsions	Emulsion stabilisation
Baked products	Reduces water migration, retards staling
Extrusion Products	Enhances extrusion and cohesion, improves crispness
Fibre content	Increases dietary fibre without contributing to taste while enhancing mouthfeel
Confectionery	Reduces hydroscopicity, binding agent at high dose rates.

Chemistry

Gum Acacia (E414) is a polysaccharide with a glycoprotein base structure and highly branched polysaccharide sidechains. In comparison with other hydrocolloids Gum Arabic is a relatively large molecule and has a molecular weight of 500,000 – 600,000 daltons.Properties

Viscosity: Typically solutions of 10% Gum Acacia or less have very little viscosity and exhibit Newtonian rheological behaviour. Solutions of 30% Gum Acacia have increased viscosity, with pseudoplastic behaviour. Solutions of up to 50% Gum Acacia can be prepared but higher concentration solutions can be difficult to handle.

Acid Stability: Gum Arabic is stable in most acid conditions and is well suited to beverage and fruit applications.

Emulsification: Gum Acacia derived from Acacia Senegal tends to have better emulsification properties.

Heat Stability: Although Gum Acacia has excellent heat stability, prolonged storage of a Gum Acacia solution at extreme temperatures can result in the loss of some of the functional properties.

Hydration: Due to the CNI manufacturing process, Gum Acacia disperses and hydrates quickly in both hot and cold water.

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For more information on the use of Gum Acacia in food applications, contact Hawkins Watts Australia.

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