ORIGIN
Gum Acacia is the gum-exudation, hardened by air, flowing naturally or
obtained by the incision of the stems and branches of Acacia Senegal L.
Willdenow and other species of acacia of African origin (Leguminosae).
This 100% natural gum has been used for many centuries. In the XVII th century
BC, the Egyptians were already using it and represented it with a hieroglyph
translated as “Kani” wich gave the word “Koum” and then “Gum”? It was labeled
“Gum Arabic” in the days when Arabia exported it. Gum Arabic was brought to
Europe in the Middle-Ages by Italian merchants. The harvesting zone – known as
the “gum belt”- is situated south of Sahel from Sudan to Senegal.
The main countries of production are the Sudan (Korfodan and Tahla gum), Chad
(Kitir and Talha gum), as well as Nigeria, Senegal, Mali and Mauritania.
DESCRIPTION
Gum Acacia is a polysaccharide composed of galactcose , arabinose,
rhamnose and glucuronic acid with a very small proportion of proteinaceous
material. The molecular weight is between 300 000 and 1 000 000.
Gum Acacia consists of yellow or pale amber oval or spheroidal pieces of
a glassy aspect, or irregular brittle fragments.
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