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2. Chemical structure
Acacia gum is a highly branched arabinogalactan polysaccharide with a high molecular weight and low viscosity in solution in water.
The molecule's constituent sugars are characteristic of all acacia gums: galactose, arabinose, rhamnose and partially salified glucuronic acids. The new techniques of gel exclusion chromatography (SEC) combined with multi-angle light scattering (MALLS) have enabled us to gain a better understanding of the complex structure of this macromolecule (table 1 ).
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Chemical structure
Technological applications
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Regulations
Acacia gum is a native, 100% natural ingredient used as a food additive and nutritional ingredient.
The definition of acacia gum was redefined by the 53rd FAO Expert Committee in 1999 as "the dried exudate from the trunk and branches of Acacia senegal (L.) Willdenow or Acacia seyal (family Leguminosae); synonyms: Gum arabic, Acacia gum, arabic gum, INS n° 414".
This new definition...
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Main producers
• Colloïdes Naturels International (CNI) – Rouen – France www.cniworld.com
• Alland & Robert – Paris – France www.allandetrobert.fr
Statistical and economic data
Global market
Worldwide consumption of acacia gum, all grades combined, is around 55,000 tonnes a year. Over the past ten years, this market has been growing steadily, by 2 to 3% a year.
The profile of applications has changed over the last ten years. Confectionery (figures , and ), which used to account...
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