Gum Arabic Gum Senegal is just a variety, consists of a descending SAP exudate solidified, amalgamated naturally or by incision, trunk and at the foot of trees, acacias family. It is harvested mainly in Saharan Africa (Maghreb, Mali, Senegal, Chad, Egypt and Sudan...) Gum Arabic is an acidic branched polysaccharide which comes in the form of mixtures of salts of potassium, magnesium and calcium. Monomeric components of acid free (Arabian acid) are D-galactose, L-arabinose, L-rhamnose and D-glucuronic acid. Presumed that Arabic gums consist in the less than two fractions of polysaccharides of different structures. Higher molecular mass fraction contains a modest but crucial part of amino acids for its properties. The specified average molecular weight oscillates between 200 and 300 kilodalton and its CAS number is 9000-01-5. It is Gum Arabic in the trade in the form of powder or crystals not ground more or less round white yellow to brownish-yellow. The outer surface of the crystals is dull and cracked and their breaks are glassy; they are often also crossed by fine cracks. The gum is bland and odorless. It is soluble in water, insoluble in alcohol. Even in 30-40% concentration, gum Arabic remains very little viscous. It is used mainly as emulsifier specially for citrus oils, protective colloid in emulsion and materials for flavourings. Gum Arabic is used in the food industry. Its European ingredient code is E414. Used as a thickener, such as dragees, standardized in Europe as thickening food E414 in Ouaddaï, farmers produce a mixture of gum Arabic and seafood of Balanites called "sarne" in local Arabic. The Katako market traders sell it as a treat to chew.
