Gum Arabic has been used widely in the confectionery industry. With most confectionery products, Gum Arabic has two important functions - to retard or prevent sugar crystallization and to emulsify the fat and keep it evenly distributed throughout the product. For prevention of sugar crystallization, Gum Arabic finds its greatest application in confections in which sugar content is high and moisture is low, e.g., in jujubes and pastilles. With theses products, the technique of incorporating the flavors is extremely important. Usually, the Gum Arabic is dissolved in water and the solution is filtered, mixed with sugar, and boiled. The flavor is added with a minimum of stirring to prevent formation of bubbles or opaque spots.
   The second function, as a fat emulsifier, is essential to keeping fat distributed uniformly throughout an easily oxidizable, greasy film. This property makes Gum Arabic extremely useful as an emulsifying agent in caramels and toffees.

Application

Level

Function

Confectionary

Caramels Toffees

4-8%

Binder ,Distributor chewiness improver

Peanuts

  • Coated Almonds
  • Chocolate center
  • Nut center
  • Chewing Gum
  • Dragees

Solution

20-54%

concentration

Film forming-adhesive coating-Glazing Integration of oil –water interface

Gum Drops ,Pastilles, Candies

10-45%

Prevent sugar crystallization fiber binding ingredient

Tablets ,lozenges  ,extruded paste

0.5-1.5%

Shape improver "binding agent"

Pharmaceutical & low calorie confectionary "NO –sugar or reduced sugar"

30-40%

Fiber –binding

Candy

40% or more

Emulsifier Sugar crystallization retarded

Frozen desserts

 

Stabilizer & texturizer

Gum Candies sugar

20-30%

Gelling agent

Jelly candies

  • Fruit gullies and pastes
  • Fruit slices

1-1.5%

Gelling independently of sugar ph agar replacer

Continuous flavoring of confections with high total solids

3-5%

Emulsification

Gum candies sugared

20-30%

Gum –Arabic –gelling agent