waynevannieuwenh
Hi Anil, Gum Acacia is great for use in Emulsions, but I believe it is the gum Acacia that is binding with your colour and forming precipitation due to the emulsification effect of gum Acacia then having a density greater than the beverage density and the gum Acacia settling in the bottom of beverage. Are you using cloudifier or emulsion and is that the source of gum Acacia.? There are many types of gum Acacia, having different polysaccharide compositions, Senegal is one of the best. Sometimes it’s the resin used in the weighting process of clouding agent, that causes sedimentation too. If you are using Gum Acacia as a stabilizer, use a Thixotropic one in combination with Gellan or Xanthan gum.