Arabic Gum is a natural food additive primarily derived from the resin of the acacia tree. It is widely used in the food industry due to its excellent adhesive properties and multifunctionality. Arabic Gum is a water-soluble dietary fiber that offers good safety and biocompatibility, making it suitable for thickening, emulsifying, stabilizing, and enhancing the texture of food products.
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Arabic Gum (CAS No.: 9000-01-5, E Number: E414) is a natural polysaccharide exuded from Acacia senegal trees. This pale yellow powder has key specifications: ≥98.0% purity, moisture content ≤ 15%, and viscosity 200–300 cP (10% solution at 25°C). Certified organic, compliant with FCC, EU, and GB 28306 standards, it is renowned for safety and biocompatibility, widely used as an emulsifier, stabilizer, and thickener in the food industry.
Exceptional Biocompatibility: GRAS-certified by FDA, meets JECFA’s ADI of 50mg/kg body weight. No known allergies, suitable for infant and medical foods.
Powerful Emulsification: Stabilizes oil-in-water emulsions (e.g., citrus oils in beverages) for 12 months of shelf life, with emulsion size < 1μm.
Film-Forming Property: Creates edible films on candies and nuts, reducing moisture loss by 70% and extending shelf life by 6–12 months.
Prebiotic Effects: Acts as a soluble fiber (85% dietary fiber), promoting growth of Bifidobacterium and Lactobacillus in the gut.
Natural & Sustainable: Harvested from wild acacia trees (no deforestation), supports "natural," "sustainable," and "plant-based" labeling trends.
Beverages: Added at 0.1%–0.5% in citrus drinks, wine, and beer. Stabilizes essential oils and prevents sedimentation in fruit juices.
Confectionery: Incorporated at 2%–5% in gummy candies and Jordan almonds. Acts as a binder and creates a glossy, water-resistant coating.
Bakery Goods: Used at 0.5%–1.0% in cake mixes and bread dough. Improves dough elasticity and extends freshness by 3–4 days.
Dairy Products: Mixed into chocolate milk and ice cream at 0.2%–0.3%, preventing cocoa sedimentation and enhancing creaminess.
Q: How does Arabic gum compare to xanthan gum as an emulsifier?
A: Arabic gum is natural (vs. fermented xanthan gum) and has better film-forming properties. It requires higher dosage (0.1%–0.5% vs. 0.05%–0.1% for xanthan) but offers prebiotic benefits.
Q: Is it suitable for vegan and gluten-free products?
A: Yes. 100% plant-derived, certified vegan by Vegan Action, and naturally gluten-free (meets < 20ppm gluten standard for celiac-safe products).
Q: What’s the minimum order quantity (MOQ) and lead time?
A: MOQ is 25kg for standard packaging; 500kg for private labeling. Lead time is 5–7 business days for standard orders, 10 days for custom packaging.
Arabic Gum (CAS No.: 9000-01-5, E Number: E414) is a natural polysaccharide exuded from Acacia senegal trees. This pale yellow powder has key specifications: ≥98.0% purity, moisture content ≤ 15%, and viscosity 200–300 cP (10% solution at 25°C). Certified organic, compliant with FCC, EU, and GB 28306 standards, it is renowned for safety and biocompatibility, widely used as an emulsifier, stabilizer, and thickener in the food industry.
Exceptional Biocompatibility: GRAS-certified by FDA, meets JECFA’s ADI of 50mg/kg body weight. No known allergies, suitable for infant and medical foods.
Powerful Emulsification: Stabilizes oil-in-water emulsions (e.g., citrus oils in beverages) for 12 months of shelf life, with emulsion size < 1μm.
Film-Forming Property: Creates edible films on candies and nuts, reducing moisture loss by 70% and extending shelf life by 6–12 months.
Prebiotic Effects: Acts as a soluble fiber (85% dietary fiber), promoting growth of Bifidobacterium and Lactobacillus in the gut.
Natural & Sustainable: Harvested from wild acacia trees (no deforestation), supports "natural," "sustainable," and "plant-based" labeling trends.
Beverages: Added at 0.1%–0.5% in citrus drinks, wine, and beer. Stabilizes essential oils and prevents sedimentation in fruit juices.
Confectionery: Incorporated at 2%–5% in gummy candies and Jordan almonds. Acts as a binder and creates a glossy, water-resistant coating.
Bakery Goods: Used at 0.5%–1.0% in cake mixes and bread dough. Improves dough elasticity and extends freshness by 3–4 days.
Dairy Products: Mixed into chocolate milk and ice cream at 0.2%–0.3%, preventing cocoa sedimentation and enhancing creaminess.
Q: How does Arabic gum compare to xanthan gum as an emulsifier?
A: Arabic gum is natural (vs. fermented xanthan gum) and has better film-forming properties. It requires higher dosage (0.1%–0.5% vs. 0.05%–0.1% for xanthan) but offers prebiotic benefits.
Q: Is it suitable for vegan and gluten-free products?
A: Yes. 100% plant-derived, certified vegan by Vegan Action, and naturally gluten-free (meets < 20ppm gluten standard for celiac-safe products).
Q: What’s the minimum order quantity (MOQ) and lead time?
A: MOQ is 25kg for standard packaging; 500kg for private labeling. Lead time is 5–7 business days for standard orders, 10 days for custom packaging.
