Arabic Gum is derived from the exudate coagulate collected from the Arabian tree trunk of Acacia. The lighter the color, the better the quality, fresh appearance smooth, transparent inside, odorless, tasteless, easily soluble in water, can be dissolved in a large number of hot and cold water, the formation of clear and sticky thick liquid. Its application in food depends on its protection and stabilization of colloid, its viscosity and thickening, its low digestibility in low calorific value food formulations, and its use in confectionery production to prevent recrystallization and thickening of confectionery.
