Gum arabic, 20 g

Gum Arabic is a natural plant sap obtained from the trunks of acacia trees in Africa, dried and processed into a fine powder. The powder is whitish to slightly yellowish, has no flavour of its own and no odour of its own — it dissolves easily in water and alters neither the taste nor the Liquid aroma of the preparation. Gum Arabic is used in the kitchen and patisserie to stabilise textures, seal surfaces and bind ingredients together.

Depending on the intended purpose, there are two straightforward methods: Stir directly into the mixture: simply stir the powder into the dough, the ice cream mixture or the confectionery blend. The Gum Arabic then works invisibly in the background — it stabilises the mixture and prevents, for example, the formation of ice crystals in ice cream. Use as an icing or coating: dissolve the powder in warm water until a slightly viscous solution forms. Then apply this solution to the baked goods with a brush or roll sweets and dragées in it. This creates an even, protective coating. The correct quantity of Gum Arabic depends on its intended use. For ice cream and dairy products, 4–7 g per kilogram is sufficient — corresponding to 0.4–0.7 %. For beverages, very small quantities of 0.02 % are sufficient. For doughs and biscuits, 0.008–0.02 % of the total weight. For the Syrup used to glaze Gingerbread, simply dissolve 20 g of powder in 1 litre of sugar water. For coating sweets and dragées, use a stronger solution of 30–50 %.

Anyone making marshmallows themselves will find Gum Arabic virtually indispensable. It is the reason why marshmallows have their characteristic chewy, elastic texture and do not fall apart when cut — without this natural aid, they would simply not hold their shape. Dragées and sweets present a different challenge: the surface must be smooth, even and glossy while at the same time keeping moisture out. Gum Arabic solves both at once — dissolved in warm water and applied to the surface, it reliably seals the sweets and dragées and gives them their characteristic, attractive sheen. For home-made ice cream, simply stir directly into the mixture. Gum Arabic prevents the formation of ice crystals during freezing and ensures that the ice cream remains creamy and fine when served — rather than hard or crumbly. For Gingerbread, Biber and confectionery, Gum Arabic is the classic glazing agent — and the reason why traditional Gingerbread from the confectioner's has that distinctive, silky sheen. Anyone who has ever glazed a Gingerbread without Syrup will know the difference: the surface remains matt and dull. With Gum Arabic, however, the Gingerbread acquires precisely the clear, even gloss that makes it a real eye-catcher. Recipe: dissolve 20 g in 1 litre of sugar water and brush onto the Gingerbread while still warm — done.

Gum Arabic draws moisture from its surroundings and clumps if not stored correctly — which makes dissolving it more difficult and impairs its quality. Always close the storage container tightly and keep the powder dry, cool and protected from light at 15–25°C. Do not store near steam or moisture. When stored correctly, Gum Arabic has a long shelf life and is ready for use at any time.

Gum Arabic is one of the oldest and most versatile food auxiliaries in the world — of natural origin, odourless and flavour-neutral, and virtually indispensable in confectionery. It gives marshmallows their texture, lends dragées and sweets their sheen, makes ice cream creamy and gives Gingerbread the distinctive, silky gloss of the confectioner's art. A natural aid that works in the background — and makes the decisive difference in the final result.