Leung's Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics

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ACACIA (GUM ARABIC)

Source:Acacia senegal(L.) Willd. and other
Acacia spp. (Family Leguminosae or
Fabaceae).


Common/vernacular names:Gomme arabi-
que, gomme de Senegal, gum acacia, gum
arabic, gum Senegal, gummae mimosae, and
kher.


GENERAL DESCRIPTION


The dried gummy exudate from stems and
branches ofAcacia senegal(L.) Willd. (syn.
A. verekGuill. et Perr.) or other related Afri-
canAcaciaspecies.Acacia senegalhas triple
spines at the base of its branchlets, which
distinguishes it from many otherAcaciaspp.
in its range. The trees are tapped by making
transverse incisions in the bark and peeling off


a thin strip of the bark. The gummy exudates
form as tears on the surface of the wounds and
are collected after they have hardened, usually
in 2 or more weeks.
The Republic of Sudan supplies most of the
world’s gum acacia and produces the best
qualityproduct.A.senegalrangesfromSenegal
to northeastern Africa, south to Mozambique.
Other suppliers include Senegal, Mauritania,
Chad, Nigeria, Tanzania, and Ethiopia.
Gum acacia is one of the most water-solu-
ble plant gums; one part acacia can dissolve in
two parts water, forming a weakly acidic
solution with pH 4.5–5.5. Its solutions have
lower viscosities than those of other natural
gums. It is insoluble in alcohol, chloroform,
ether, and oils and very slightly soluble in
glycerol and propylene glycol. It is almost
odorless and has a bland mucilaginous taste.
Gum acacia contains a peroxidase that,
unless destroyed by heating briefly at 100C,
forms colored compounds with certain amines

4 Acacia (gum arabic)

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