Arabic gum also called acacia gum, Arabic gum 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%.

Arabic gum , also known as acacia gum, chaar gund, char goond, or meska, is a natural gum made of hardened sap taken from two species of the acacia tree; Acacia senegal and Acacia seyal. The gum is harvested commercially from wild trees throughout the Sahel from Senegal and Sudan to Somalia, although it has been historically cultivated in Arabia and West Asia. Gum arabic, a complex mixture of polysaccharides and glycoproteins, is used primarily in the food industry as a stabilizer. It is edible and has E number E414.

Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, although less expensive materials compete with it for many of these roles. While gum arabic is now produced mostly throughout the African Sahel, it is still harvested and used in the Middle East. For example, Arab populations use the natural gum to make a chilled, sweetened, and flavored gelato-like dessert.

Arabic gum is mainly used as thickener, stabilizer, emulsifier, coating agent glaze. Arabic gum is widely used in beverage production, such as the production of soft drinks, juice concentrate flavor and essential oils which can be stabilized. It is also used in candy making, like traditional hard (liquor) chicle, soft candy, cotton candy.  Arabic gum could also be used as foam stabilizer.   

1.For food industry: in the manufacture of milk, soy sauce, mayonnaise, ketchup, salad, dessert cream yogurt, milk products, hard chocolate, gum, candy, etc;

2.Emulsifier for oil in water emulsions;

3.Carrier for encapsulation;

4.Stabilizer for colloidal systems;

5.Texturizer in sugar and polyol mediums;

6.Binder for sugar and polyol compressed products .