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GUM ARABIC MICRO-FILTERED SOLUTION
The Gum Arabic is a natural gum also called Acacia Gum since it is extracted out of two kinds of sub Saharan acacia trees: Acacia Senegal and Acacia Seyal.
Like all gums and resins of vegetal origin, it is produced by the plant after a "vulnus" (an injury) by carving its branches. After some months, it is possible to harvest Arabic Gum in kibbled form or granules amber-yellow colored, with a moisture content from 8 to 12%. |
It is composed by a complex mixture of polysaccharides (P.M. 250.000-300.000) and glycoproteins which gives it one of its most important quality: its complete edibility. Its components are:
• Arabinol
• D-galattopiranosil
• Rhamnopyranosyl
• D-glucuronic Acid
• Calcium
• Magnesium
• Potassium
• Sodium
• Mucilage
It is an excipient (E 414) widely used in food industry, mainly as thickener and emulsifier; in oenological industry as "protective colloid", stabilizer and preservative for all types of wine, both white and red.
Gum Arabic is also very important in some other fields and applications such as pharmaceutical, cosmetic and industrial ones.
Once found the raw material, directly imported from Sudan, the technical staff of essedielle verifies and analyzes, in its laboratory, the quality of the gum (kibbled form or granules) which must correspond to the Codex Oenologique International and to the Codex Alimentarius. Then the gum passes through the various phases of processing which are improved by a specific program of research and development.
In particular the gum is dissolved in demineralized water and stabilized in a concentration that enhances customers' needs and the different applications in wine and other foods and beverages.
The obtained solution undergoes different "degrees" of filtration up to a sterile filtration that will not change the index of filterability of wines.
In addition, before being packaged and marketed, the micro-filtered solution of Gum Arabic is subjected to various analytical controls by the internal Essedielle Laboratory as for example: turbidity, filterability or filling index, color, dried extract, density, pH, acidity, percentage of present stabilizers, microbiological and purity requirements, organoleptic tests etc.
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