[Sca-cooks] Gum Arabic

TheBard3 thebard3 at earthlink.net
Wed Jan 10 18:40:05 PST 2007

It is the same stuff just not food grade.  From what I remember gum arabic
comes in three grades, industrial, food and pharmaceutical  grade.  The
first has do to with how clean it is and what's been added to effect it's
working properties..  The last two are pretty much the same.   If I remember
right the only change between pharmaceutical grade and food grade is the

Hope this helps,

PS- And I guess I'm odd but I tend to not buy "artist's" gum arabic, I but
the food grade from a wholesaler and go from there.

----- Original Message ----- 
From: "Heleen Greenwald" <heleen at ptd.net>
To: <alysk at ix.netcom.com>; "Cooks within the SCA"
<sca-cooks at lists.ansteorra.org>
Sent: Wednesday, January 10, 2007 6:53 PM
Subject: Re: [Sca-cooks] Oh, My Aching Comfits!

> My Lady,
> When I was reading about your work with making confits, I was
> wondering about gum arabic so I looked it up. OK, so now I am
> convinced that you can eat the stuff.....but I have a bottle of gum
> arabic that I use in calligraphy.... and I would never eat THAT
> stuff... Is it the same thing??
> Phillipa
> gum arabic
> A gum exuded by various African trees of the genus Acacia, especially
> A. senegal, used in the preparation of pills and emulsions and the
> manufacture of mucilage and candies and in general as a thickener and
> colloidal stabilizer. Also called acacia .
> On Jan 10, 2007, at 7:29 PM, Elise Fleming wrote:
> > gum Arabic
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