This invention relates to a technology for modifying gum arabic to
increase its emulsifying ability, and provides a method which does not
give rise to such troubles as the gum arabic agglomerating to form syrupy
masses, sticking to the vessel, dehydration, or charring in the course of
processing. A modified gum arabic within an increased emulsifying ability
can be obtained by heating a roughly crushed or broken solid of gum
arabic at a temperature not below 40.degree. C. in an atmosphere having a
relative humidity of 30-100%. The modified gum arabic can be used with
advantage as an emulsifier for beverages, confectionery inclusive of
chewing gums, oily flavorings, oily colors, and fat-soluble vitamins,
among others.
