The emulsification properties of Gum Arabic are utilized in various liquid flavor emulsions. Many citrus oils and other beverage flavor emulsions utilize the emulsification properties of the Gum. When used as a flavor fixative, the superior film forming ability of Gum Arabic makes it ideal for protecting the flavor from oxidation, evaporation and absorption of moisture from the air.

Application

Level

Function

Beverage and flavor industries

Turbid Beverages

5-10%

Turbidity & fiber

Synthetic , dehydrated juice pulp

50%

Hydrophilic adjuvant

Instant beverages

15-25 %

Encapsulation of flavor & juices ,stability

Sterilized coca milk beverage

0.25 g -0.60 g /leter

Coca suspension fat stabilization

Encapsulation of flavor in powder & liquid form

12-25%

Encapsulation  of essential oils & increased stability of the flavor

Carbonated & non carbonated soft drink

2-25%

Improved emulsion stabilization of oil in water emulsions