Gum arabic

What to Do with Arabic Gum?

Arabic gum is a versatile ingredient in cooking, mainly used as a thickener, binding agent, stabilizer, and emulsifier. It is added to icings, creams, and sauces to give them a creamy consistency, used in pastries and candies to improve their texture, and as a stabilizer in beverages and ice creams to prevent crystallization. Additionally, it acts as an emulsifying agent to mix ingredients like oil and water homogeneously.

Some Recipe Ideas Using Arabic Gum

• - Royal Icing: add a small amount of Arabic gum to your royal icing to give it a smoother texture and better hold. This is particularly useful for decorating cookies, cupcakes, or cakes with detailed patterns;
• - Homemade Candy: use Arabic gum as a binding agent in making homemade candies, such as gummy candies or marshmallows. This will help improve the texture and consistency of the candies;
• - Homemade Sorbet: add Arabic gum to your homemade sorbet recipe to prevent crystallization and achieve a smoother, creamier texture. This will also allow the sorbet to melt slowly in the mouth for an optimal refreshing experience;
• - Homemade Drinks: use Arabic gum as a thickening and stabilizing agent in your homemade drinks, such as smoothies, fruit juices, or cocktails. This will help give a velvety texture and prevent ingredients from separating;
• - Cakes and Pastries: add a small amount of Arabic gum to your cake and pastry recipes to improve the texture and structure. This can be particularly useful in gluten-free recipes to help bind the ingredients and achieve a fluffy texture.

Does Arabic Gum Have Flavors?

Arabic gum is generally considered to have a neutral taste and does not significantly contribute to the aroma of dishes. Thus, when used in cooking, Arabic gum does not alter the flavor profile of dishes and is often chosen for its ability to improve the texture and consistency of food preparations.

Acacia Sap

Arabic gum, also known as acacia gum, is produced from the dried sap of certain species of acacias, including Acacia senegal and Acacia seyal. These trees belong to the Fabaceae family and are native to sub-Saharan Africa, as well as some regions of the Middle East. The production of Arabic gum begins with incisions made in the bark of the trees, allowing the sap to flow out. This sap is then collected and dried to form granules or tears of Arabic gum.

The History of Arabic Gum, a Treasure Through the Centuries

Arabic gum, known to the Egyptians as "kami", is said to have been used as early as the third dynasty (2650 BC) to strengthen mummy bandages. In the 18th century, fierce competition between European powers, mainly France, resulted in a monopoly on the trade of Arabic gum on the West African coast. Although the term "Arabic" is used, it is not geographically correct, as the production regions are not of Arab origin. In the early 20th century, England facilitated the transportation of gum from the Kordofan region to the port of Port Sudan by building a railway line. This gum was then processed in Europe by colonial powers for a restricted market of insiders.