Gum Arabic processing technology

Technological solutions and equipment for disintegration, mixing and preparation and drying of Gum Arabic.

We offer a technological solution and equipment for disintegration, mixingpreparation and drying of Gum Arabic, the end product of which is Gum Arabic powder.

Gum Arabic is a dried exudate obtained from the stems and branches of two species of acacia tree:

  • Acacia senegal - "Hashab or Kordofan Gum"
  • Acacia seyal - "Talha Gum"

Chemical structure of Gum Arabic

Gum Arabic consists mainly of high molecular weight polysaccharides and their salts - calcium, magnesium and potassium. Hydrolysis of polysaccharides gives galactose, arabinose, rhamnose and glucuronic acid. Also, small amounts of protein were associated with gum structure - ~ 2.0% with Acacia senegal gum & ~ 0.8% with Acacia seyal.

Hydrophobic chromatography gives three principal fractions:

  • Arabinogalaktan (AG)
  • Arabinogalaktan-protein (AGP)
  • Glikoprotein (GP)

Nutritional functional properties of Gum Arabic

Gum Arabic are prebiotic, soluble dietary fiber that nourish, stimulate the growth and activity of probiotic bacteria in the colon. It has a very positive effect on metabolism and balanced functioning of the organism.

Application of Gum Arabic

Gum Arabic, thanks to its physical properties and unobtrusive taste and smell, has a special role in the food industry, especially in the confectionery branch of the same.

The main functions of Gum Arabica in the confectionery industry are:

  • Prevention of sugar crystallization
  • Creating a border film when glazing
  • Texture modifier
  • Emulsify and keep the fat components evenly distributed

Gum Arabic is used in production in the following cases:

  • in the manufacture of confectionery as a binder in any concentration from 10% to 45%, together with other ingredients such as starch, gelatin, agar and pectin
  • for forming barrier systems to make chocolate-coated nuts crunchy, to stop lipid migration and as a glaze
  • Gum Arabic is also widely used to prepare and stabilize emulsions of essential oils (orange, lemon, lime, cherry and cola) supplied to the soft drinks industry; dilution stability
  • The low viscosity of Gum Arabic makes it suitable for adding soluble dietary fiber to dietary and functional fiber-enriched beverages.
  • In the production of nut milk, it can be used to stabilize lipids, but also suspended proteins and minerals that are used to strengthen these drinks.
  • for improving the texture / feeling of creaminess /, suspending insoluble particles and stabilizing emulsions (eg chocolate milk)
  • as a clouding agent; Gum Arabic is effective in stabilizing turbidity in soft drinks
  • to stabilize the emulsion used in the manufacture of finished alcoholic cocktails; improves the texture of the drink and reduces the sharpness of the taste of alcohol when entering the drink into the oral cavity

Advantages of using Gum Arabica

  • 100% natural, plant-based
  • No additive (clean label)
  • Compatible with most gums, resins, starches, carbohydrates and proteins
  • Gold emulsifier (Gum senegal)
  • Niska toplinska vrijednost ( 1,7cal / g )
  • Low GI
  • Low viscosity at high concentrations
  • Rich in soluble dietary fiber (> 90%)
  • Stability - long service life
  • Stable over a wide pH range (3-9)

Industries using Gum Arabic

GA plays a significant role in baking, which is due to the properties of better water absorption after the addition of GA, as well as highly elastic properties, and also serves as a high source of soluble fiber.

In addition, due to its favorable adhesive properties; it is used for use in glazes and toppings and to achieve smoothness when used as an emulsion stabilizer.

Advantages of adding GA to bread:

  • Increased water absorption
  • Increased maximum dough height and bread volume
  • Improved toasting characteristics
  • Improved shelf life
  • A source of soluble dietary fiber

Fillers in baking and confectionery

GA can improve filling stability, reducing fermentation, controlling viscosity, reducing syneresis, and improving flavor release.

Gluten-free bread

In combination with other ingredients (psyllium shell is one of the options) the properties of gluten can be successfully replaced.

Frozen dough bread

GA in frozen dough reduces ice crystallization by improving the freezing and thawing characteristics and ultimately the final quality.

Meat emulsion

The succulence and yield of minced meat products can be improved by the inclusion of GA; shrinkage during cooking is reduced.

Cooking ham

Injected into cooked ham, GA can improve juiciness, yield and make it easier to just cut the product. 

Canned meat and fish

Where there is a need to reduce water activity or bind water, GA can work effectively by reducing syneresis where meat or fish are surrounded by gelatin. 

Dried powder of various flavors

GA is used as a basis for the preparation of dried powders and emulsions of various flavors obtained from aromatic oil.
Colored oleoresins such as anata, paprika and turmeric; aromatic and flavored oils and oil-based vitamins can be dried by spraying into a powder.

Spread cheese and cream cheese

Yield can be improved, fats and proteins replaced and bound with water (syneresis control).

Ice cream and sorbet

Ice crystallization control, viscosity control, improved texture and product stability. The texture and taste in the mouth can be improved, especially in low-fat formulations.

Soups, sauces and marinades

Viscosity control can be improved by using GA in soups, sauces, marinades and dressings. Ensures the stability of freezing and thawing in soups.

Salad dressings

Emulsification and stabilization in toppings, viscosity control. In oil-free toppings, texture and flavor can be improved with GA.


GA is used in the production of pills, more precisely for connecting the components of which the pills consists and for the glaze of the same.


It is also used in syrups with soothing and protective action as a suspending and emulsifying agent.

Lozenges and drops

As the main ingredient of medicinal drops and cough lozenges.


GA has the function of creating a protective layer around the oil-based vitamin in order to reduce rancidity, oxidation and prevent the formation of unpleasant odors and tastes.

Creams, lotions, makeup

In lotions, creams, moisturizers and mascaras, GA is used as a stabilizer, for improved smearing properties, and for improving viscosity and texture.

Watercolors and tempera

It is used as a binder and to improve the shine and depth of colors. 


As a suspending agent in glazes and clay plasticizer.


To form a seal for the pipe in which the contents are located.


It is used as a binder for granular fertilizers.

GA is also used for the following industrial applications:

  • In phosphate mining and refining (flotation)
  • For formulating sprays for pesticides and insecticides
  • In addition to various powders
  • In addition to cement or concrete (to reduce water activity)
  • For the production of detergents

Interested in a technological solution?

What industries do we produce for?

Below the industries we serve with engineering solutions and operational experience:





Industrija Pića


Farmaceutska industrija




Nafta i plin

Oil & Gas