FIELD: chemistry.
SUBSTANCE: invention relates to gum arabic. Disclosed is a method of improving the emulsifying properties of gum arabic, comprising a step of combining gum arabic from Acacia Seyal with gum arabic from gum arabic acacia, where the ratio of the amount of gum arabic from Acacia Seyal to the amount of gum arabic from gum arabic acacia can be from 5:95 to 95:5 by weight. Disclosed is an emulsifying composition comprising gum arabic from Acacia Seyal and gum arabic from gum arabic acacia, where the ratio of the amount of gum arabic from Acacia Seyal to the amount of gum arabic from gum arabic acacia can be from 5:95 to 95:5 by weight. Disclosed is an emulsion for food, beverage or food additive containing water, oil and said emulsifying composition. Disclosed is a food product containing said emulsion. Also disclosed is a beverage containing said emulsion.
EFFECT: invention provides improved gum arabic, which shows excellent emulsifying activity.
5 cl, 24 dwg, 8 tbl, 7 ex
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