Emulsification Superiority of Super GumTM

Gum arabic is widely used as a natural emulsifier/stabiliser in oil-in-water emulsions for foods, especially in beverages. However, the emulsifying capacity of natural gum arabic is greatly influenced by a number of factors such as origin, producing area, age of the tree, climate changes during the harvest year, and storage conditions. These factors affect the composition and molecular weight of the gum arabic. Stability of concentrated emulsions greatly fluctuates depending on the molecular weight and arabinogalactan protein (AGP) content of the gum arabic utilised. Therefore, it is very difficult to constantly produce stable concentrated emulsions using natural gum arabic.