Arabic gum CAS 9000-01-5
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Chemical Name: Arabic gum
CAS No.:9000-01-5
Molecular Fomula:N/A
Molecular weight:0
Appearance:White to yellow-beige fine powder
Sample: Available

Arabic gum: The Complete Guide
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Basic Info of Arabic gum
Chemical Name | Gum arabic |
Synonyms | Acacia gum;Fibergum B IRX 61380;Char goond;Wattle gum;Instant Gum AA;Expand |
CAS No. | 9000-01-5 |
Molecular Formula | |
Molecular Weight | 0.00000 |
PSA | 0.00000 |
LogP | 0.00000 |
Numbering system
UNII | 5C5403N26O |
What is Arabic gum?
- With the progress of science and technology and the development of society, chemical products have invariably permeated our daily lives, in medicine, food, cosmetics, electronics, industry, and other areas, becoming an essential part of our lives.
- One such product is ACACIA which has developed particularly rapidly in recent years. Do you know about ACACIA?
- The official answer:ACACIA, also known as Gum Arabic, is derived from the exudate of the trunk of the Acacia genus of the legume family, hence the name Acacia Gum. The main components of gum arabic are polysaccharides and their calcium, magnesium and potassium salts.
- The main components are gum aldehydes, galactose and glucuronic acid. Good quality gum arabic is amber in colour, with large, rounded grains, and is mainly produced in Africa.
What’s the application of Arabic gum?
ACACIA was once the most versatile and used water soluble gum in the food industry and is widely used in the food industry. Gum arabic is strongly adsorbed to the oil-water interface, producing a special emulsion stabilisation effect, and is widely used as an emulsion stabiliser in emulsified flavours; in the production of soft drink concentrates gum arabic can be added to stabilise the flavour and refine Chemicalbook oil; in carbonated beverages such as colas gum arabic is used to emulsify and disperse essential oils and oil-soluble pigments to prevent them from floating during storage. Gum arabic prevents the formation of sugar crystals and is used in confectionery as an anti-crystallising agent to prevent crystals from precipitating out, and also effectively emulsifies milk fat in milk sugar to avoid spillage.
Conclusion
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