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3. Technological applications
3.1 Confectionery
In confectionery, acacia gum is used as a texturing agent to make "gum balls" with sugars (sucrose and glucose) or polyols (sorbitol). This application accounted for the majority of gum consumption in the 1970s, before consumer taste shifted towards more melt-in-the-mouth textures. Gum was therefore combined with other gelling agents such as gelatin, significantly reducing the quantities used.
The second use of acacia gum in confectionery involves its film-forming properties in the manufacture of dragées. Gumming the centers of almonds, chocolate lentils and chewing gum blocks the exudation of fats from the centers to the peripheral sugar layers, and improves the mechanical properties that facilitate sugar-coating.
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Technological applications
Nutritional properties and applications
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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