Gum arabic

This chapter provides an overview of the source, production, structure, properties, and applications of the tree gum exudate, gum arabic. In particular, it provides a review of the latest research undertaken to elucidate the molecular structure of this complex polysaccharide and the role that proteinaceous components play on the ability of the gum to stabilize oil-in-water emulsions. Several examples are provided concerning the application of the gum in food, confectionery, and beverage formulations and its ability to act as a dietary fiber is discussed.