الصمغ العربي

A gum obtained from breaks or wounds in the bark of acacia trees. It dissolves in hot or cold water forming clear solutions which can be up to 50% gum acacia. The solubility in water increases with temperature. It is used in confectionary glazes to retard or prevent sugar crystallization and acts as an emulsifier to prevent fat from forming an oxidizable, greasy film. It functions as a flavor fixative in spray-drying to form a thin film around the flavor particle. It also functions as an emulsifier in flavor emulsions, as a cloud agent in beverages, and as a form stabilizer. It is also termed acacia.