Arabic gum also called acacia gum,it is a natural secretion from a tropical wild locust tree, prolificly in the Arab countries named,the application of arabic gum started in India, Africa, Australia and China,it has a few thousand years history yet. Gum arabic is a tasteless gum,exists in form of the oval,colors from light yellow to red yellow.it has a complex molecular structure,including: D-galactose 44%, L-arabinose sugar 24%, D- Glucuronic acids 14.5%, L-rhamnose 13%, 4 - O-methyl - O- Glucuronic acids 1.5%.
2.Flow Chart:
Raw material --washing -- hydrolysis -- centrifugal filtration -- membrane filtration -- spray -- drying -- standardized treatment -- packing
3. Standard:
According with food additive GB1904-89
Food additive usage sanitation standard GB2760
Arabic gum GB12493-90
4. Specification:
| Item of inspection | Mark of inspection | Result of inspection |
| Odor | Have their own inherent odor, no smell | Compliant |
| Colour | Milky white or yellow | Milky white |
| Trait | Uniform powder | Compliant |
| Impurity | No visible impurities, no foreign body |
Compliant |
| Viscosity, mpa. s(25solution25degree) | 50.0-150.0 | 85 |
| Ashes, % | ≤ 4.0 | 4 |
| Drying shrinkage, % | ≤ 10.0 | 9 |
| Heavy Matal (pb mg/kg) | ≤ 5.0 | < 5.0 |
| As(As mg/kg) | ≤ 0.5 | < 0.5 |
| Total plate count, cfu/g | ≤ 10000 | compliant |
| Collform, MPN/100g | ≤ 30 | ≤ 30 |
