Colloid Chemical Properties of Heat-treated Gum Acacia

Gum acacia is commonly used as a natural emulsifier in the food industry, in particular for beverages and flavour oil emulsions, in cosmetic products, ink, etc.1 The polysaccharide backbone of Acacia gum is composed of (1→3)-linked β-galactopyranose monomers and (1→6)-linked galactopyranose side chains, terminated either by glucuronic acid or by 4-O-methylglucuronic acid residues. The protein component is covalently linked to the polysaccharide, forming arabinogalactan–protein complexes. The simultaneous presence of hydrophilic sugar residues and hydrophobic amino acids contributes to its ability to adsorb either at the air/water or the oil/water interfaces.