Acacia Gum (acacia rubber)

Gum Arabic, also known as acacia gum, is a natural gum made from the hardened sap of various species of acacia. It is a complex mixture of glycoproteins and polysaccharides, mainly arabinogalactan. Gum Arabic is soluble in water and forms a gel‑like substance when mixed with water. It is commonly used as a stabiliser, emulsifier and thickener in the food industry.

Origin

Gum Arabic is naturally derived from species of trees of the Acacia genus, in particular Acacia senegal and Acacia seyal. The gum is harvested by making incisions in the bark of the tree, which causes the secretion of sap that solidifies into a resin. This resin is then collected and processed to produce gum Arabic.

Characteristics and food uses

Gum Arabic is valued for its unique properties and functionality in the food and non‑food industries. Its properties include:

• Emulsifier: Helps stabilize oil and water mixtures, preventing their separation.
• Thickener: Increases the viscosity of liquids without significantly altering their other properties.
• Stabilizer: Prevents separation of ingredients, ensures consistency and texture.
• Film‑forming agent: Forms a protective layer on surfaces, useful in surface treatments.
• Soluble fibre: Contributes to dietary fibre intake, which can aid in digestion.

Use in ultra‑processed foods

Gum Arabic is widely used in ultra‑processed foods due to its versatile properties:

• Emulsification: it helps form stable emulsions in products such as salad dressings, ice creams and sauces, preventing the separation of oils and water.
• Thickening and gelling: Provides desired texture and mouthfeel in products such as gelatin candies, marshmallows and dairy products.
• Stabilization: In beverages such as soft drinks and flavored waters, gum Arabic ensures even distribution of flavorings and prevents sedimentation.
• Encapsulation: It is used to encapsulate flavours, essential oils and vitamins, protecting them from oxidation and extending their shelf life.
• Finishing: Acts as a polishing agent for bakery products, providing a glossy appearance and preventing moisture loss.
• Fibre addition: In products advertised as high in fibre, it is used to increase the fibre content without affecting taste or texture.

Effects on human health

Although gum Arabic is generally considered safe for consumption, there are several health aspects:

• Healthy digestion: as a soluble fiber, it can promote digestive health by increasing stool volume and acting as a prebiotic. However, excessive consumption can cause digestive problems such as bloating and gas.
• Allergic reactions: Although rare, some individuals may experience allergic reactions to gum Arabic, which can lead to symptoms such as skin rashes, respiratory problems or anaphylaxis.
• Glycaemic index: foods containing gum Arabic usually have a lower glycaemic index, meaning they cause a slower rise in blood glucose levels. This can be beneficial for managing blood sugar levels, especially in individuals with diabetes.
• Insulin sensitivity: some studies suggest that gum Arabic may help improve insulin sensitivity, which is key to maintaining healthy blood sugar levels and preventing metabolic disorders such as type 2 diabetes.
• Drug interactions: gum Arabic may affect the absorption of some medications due to its high fiber content.

Sources

1. Food and Agriculture Organization (FAO) (1990). Gum Arabic. In Compendium of Food Additive Specifications.
2. European Food Safety Authority (EFSA). (2017). Re‑evaluation of acacia gum (E 414) as a food additive. EFSA Journal, 15(2), e04670.
3. World Health Organization (WHO). (2018). safety Evaluation of Certain Food Additives and Contaminants.
4. Slavin J. Fiber and prebiotics: mechanisms and health benefits. Nutrients. 2013 Apr 22;5(4):1417‑35. doi: 10,3390/nu5041417. PMID: 23609775; PMCID: PMC3705355.
5. Jenkins DJ, Thorne MJ, Camelon K, Jenkins A, Rao AV, Taylor RH, Thompson LU, Kalmusky J, Reichert R, Francis T. Effect of processing on digestibility and the blood glucose response: a study of lentils. Am J Clin Nutr. 1982 Dec;36(6):1093‑101. doi: 10,1093/ajcn/36.6.1093. PMID: 6293296.