The bark of the branches is meticulously tapped by harvesters, producing a pale white orange fluid – Gum Arabic. This flows out naturally in the form of thick frothy spherical lumps and speedily solidifies under the sun and air exposure.
Our factories oversee the sorting, cleaning, kibbling and storing of the gum, in addition to running QC laboratory, application and functional tests. They also dispose of a mechanical powdering line.
No grade is particularly better than the other, but rather, better suited to its functionality. All grades have full traceability.
Food & Beverage Applications:
- Flavour Encapsulation & Emulsions: One of its uses is to create a natural envelope for flavour encapsulation, adapted to encapsulate liposoluble substances. It also contributes to the stabilizing of water-based oil emulsions. These functionalities enable many food formulations to benefit from its film forming and protective carrier effects.
- Acts as a vegetal texturising and coating agent in gum drops or medication confectionery, boiled candies or pastilles.
- Improves textures, brings thickness and acts as an anti-crystallisation agent.
- In association with polyols, acacia gum is extremely efficient as a sugar-free coating and emulsifying agent.
- Gum Acacia as a polysaccharide and a resin-like substance stabilises colour, helps reduce astringency, softens tannins and gives a rounder mouthfeel.
- It lowers the risk of the formation of potassium bi-tartrate crystals, helps with the microbiological stability of wine, and prevents the formation of the colloidal complexes of metals from occurring.
- Can be used to improve the perlage of sparkling wines.
- Dietary Supplement: Gum Acacia as a prebiotic fibre boosts gut populations of specific non-digestible bacteria (Bifidobacteria and Lactobacilli bacteria).