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The exudate gums are among the oldest and most traditional hydrocolloid used in food. It includes gum arabic, gum karaya, gum tragacanth and Ghatti.

Widely used for emulsifying, thickening and stabilizing a broad range of products. Its good adhensive and binding properties have allowed it to find its way into the cosmetics industry.

· Confectionery · Frozen desserts · Brewing
· Bakery products · Dairy products · Flavour encapsulation
· Dressing & sauces · Beverage and emulsion · Meat products

Gum Arabic
A natural gum excuded by various species of Acacia. The main source of commercial gum arabic is Acacia senegal. The trees are grown mainly in the sub-Sahara, Australia, India and USA. Gum arabic has been accorded the highest possible status for a food additive of ‘ADI not specified’ following assessments of toxicological evidence by JECFA

Gum Karaya
It is also known as sterculia gum. Defined as the dried exudate from trees of Sterculia urens. Mostly cultivated in central and northern India with minor supplies from Sudan and Pakistan.

Gum Tragacanth
Obtained from small shrubs of the Astragalus species. It has been classified as generally recognized as safe (GRAS) since 1961 and have a long history of safe use in food and pharmaceutical products. Commercial supplies come from mountainous regions of Iran and Turkey.

Gum Ghatti
Gum Ghatti (Indian gum) is a complex polysaccharide but detailed molecular structure is still undertermined. It is an amorphous, transulent water soluble gum with main commercial users are emulsifier for waxes and minor amount is as emulsifier for flavour oil.