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1. Origin
There are many different botanical species of acacia, around 700 on all five continents. Although not all species produce gum exudate, only two are defined by the Food Agricultural Organisation as having acacia gum food status: Acacia senegal (Vulgares ) and Acacia seyal (Gummiferae ).
Gum-producing acacias are found only on the African continent, in the sub-Sahelian zone from Senegal to Ethiopia.
Acacia trees are sources of gum, either from plantation forests or in their natural state. Gum exudes naturally from the trunk and branches of the tree during the dry season from December to May. It is collected by hand by farmers after superficial peeling. The annual quantity harvested per tree is around 400 g, which underlines the important economic interest for the population, given the world market of around 55,000 t.
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Origin
Chemical structure
Bibliography
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...
Directory
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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