ABSTRACT
Gum arabic has been reported to contribute to the maintenance of the mucosal wall and to produce a significant decrease in blood plasma cholesterol levels. The gum is, in fact, a very heterogeneous material, which has been demonstrated by many techniques including fractional precipitation, ion exchange chromatography, gel permeation chromatography, and hydrophobic affinity chromatography. The viscosity of gum arabic solutions shows an irreversible decrease after heating due to denaturation and precipitation of the high molecular mass protein-rich component. Gum arabic is widely used in the food Industry as an emulsifier, but it is only recently that its mechanism of action has been effectively understood. Gum arabic is widely used to prepare concentrated flavor oil emulsions for use in cola and citrus-based soft drinks. Gum arabic finds extensive use as an encapsulating agent for flavors that are incorporated into dry foods such as soups, dessert mixes, and beverages.
