Emulsifying Ability and Emulsion Stability
Acacia gum is widely recognized for its emulsifying properties, making it a valuable emulsifier in flavor formulations and emulsion oils. This ability is primarily attributed to proteinaceous material within its molecular structure, which enhances its capacity to stabilize emulsions. Studies indicate that the Arabino-Galactan-Protein (AGP) content in acacia gum plays a crucial role in maintaining emulsion stability.
Synergy with Other Hydrocolloids
Acacia gum exhibits synergistic interactions with various starches and industrial gums. At low pH, it forms coacervates with gelatin, which are particularly useful in oil encapsulation applications. Additionally, when combined with tragacanth gum in a 1:4 ratio, acacia gum minimizes solution viscosity, enabling the formulation of low-viscosity emulsions with a thin, pourable consistency while maintaining durability and stability. Furthermore, acacia gum is compatible with xanthan gum, contributing to a smooth consistency in various products.
