Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About
Gum arabic is a gel only in very large quantities; mostly it is used as an emulsifier, and to a lesser extent as an adherent. It can be hydrated in cold or hot water through shearing. The quantities used vary widely. It is often used in combination with xanthan gum to emulsify.
Quantity Used To Gel: 1% TO 40%