Gum Arabic has been valued since ancient Egyptian times, with a long-standing tradition of use in cosmetics, medical tinctures and food.
In last 10 years this vintage gum has become an integral and versatile ingredient in many applications making gum arabic a much needed and sought after natural product.
On top of gum arabic functionality and natural appeal this gum:
- Prevents desertification
- Tree-friendly harvest and environmentally considerate
- Low-carbon process throughout the whole production chain
- Provide revenues to local populations
- Used as a food resource for millennia
Understanding gum grades Senegal vs Seyal
Gum senegal and gum seyal are both types of gum arabic obtained from different species of Acacia trees and have key differences in their properties and applications. Close to 80% of gum arabic is produced by the A. Senegal while A. Seyal contributes to 10% of the total supply of gum.
Gum Senegal comes from the Acacia Senegal tree. It is known for its superior emulsifying properties and is primarily used as an emulsifier and stabiliser in oil-in-water emulsions.
Gum Seyal comes from the Acacia Seyal tree. It is known as a fibre source and a carrier. It is primarily used in fibre and nutrition applications.
| GUM SENEGAL | GUM SEYAL | |
| Optical Rotation | Negative | Positive |
| Coating | + | ++ |
| Liquid Emulsions | + | – |
| Flavour Encapsulation | + | ++ |
| Vitamin Encapsulation | ++ | + |
| Sugarless Candy | ++ | ++ |
| Tableting | + | ++ |
| Extrusion | + | ++ |
| Coacervation | ++ | + |
| Film Forming | ++ | + |
| Soluble Fibre | ++ | ++ |
There are hundreds of applications of arabic gum, and we invite you to contact us for selecting the optimal grade at info@qsproduct.com.
Still, here is a short overview of possible applications:
FLAVOURS & BEVERAGES
Emulsifier
Stabiliser of emulsions and suspensions
Foam stabiliser
Stabiliser in wine clarification
CONFECTIONERY
Glazing and coating agent
Suspension agent
Film former, barrier and protective colloid
Adhesive and binder
Texturiser and gelling agent
Anti-crystallisation agent
BAKERY
Improved moisture properties, improved freezing properties, softer texture, crispier crust
Low Glycaemix Index
DAIRY PRODUCTS
Suspension agent, emulsifier and stabiliser, gelling agent
PLANT-BASED FOODS
Binding agent for plant-based meats
Thickener for vegan baked products
Fibre and protein source
Improved mouthfeel
GUT HEALTH & NUTRACEUTICALS
Fibre enrichment & Prebiotic propertiesEnhances the nutritional value of foodstuffs
Low Glycaemic Index
Improves satiety response, glucose and insulin tolerance
Modulation of microbial population in the gut & SCFA production
PET FOOD
Emulsifier, adhesive, binder & glazing agent
Fibre enrichment
PHARMACEUTICALS
Emulsification and stabilisation of emulsions or suspensions
Binder or texturiser for pastilles and tablets
Carrier and protective colloid
Micro encapsulation of Vitamins & other functional supplements
Masking undesired/bitter encapsulated compound’s taste
Coating agent
COSMETICS & PERSONAL CARE
Emulsification and stabilisation
Thickening and texture improvement properties
Film forming and adhesive/binding agent
Anti-carries effect
Check other solutions @Quantum satis