Gum Acacia is a major component in the production of confectionery products worldwide.

The usage is again based on the natural properties of Gum Acacia such as viscosity, emulsification ability, adhesion, film-forming, pH stability and excellent compatibility with other gums and starches.

These natural properties are utilised to ensure that the finished products have the correct texture, adhesion, coating, controlled flavour release and sugar crystallisation.