Editorial: Acacia is Not Just Used in Drugs
I think that it is interesting that many of the ingredients used as excipients in pharmaceutical compounding or pharmaceutical products are "borrowed" from the food industry. The most common example would probably be sucrose, used in syrups, as a diluent, etc. You might be surprised, however, how much acacia is used.
There are many, many other examples besides acacia, including alginic acid, tannic acid, agar, brown algae, red algae, ammonium alginate, calcium alginate, corn silk, cuprous iodide, guar gum, carob bean gum, karaya gum, gum tragacanth, hydrogen peroxide, licorice, potassium alginate, and sodium alginate. It is interesting, and very informative, to read the labels of the foods you eat. You will probably be in "familiar territory."
Acacia, or Gum Arabic, is an official excipient used in pharmaceutical dosage forms. Acacia is a dried, gummy exudate from the stems and branches of Acacia Senegal (Linne) Willdenow or of other related African species of Acacia (Fam Leguminosae). Well, there goes those that don't like "natural products." For those who complain they don't get enough "chemistry", acacia consists primarily of calcium, magnesium, and potassium salts of the polysaccharide Arabic acid, which on acid hydrolysis yields L-arabinose, L-rhamnose, D-galactose, and D-glucuronic acid. It is insoluble in alcohol but almost completely soluble in twice its weight of water at room temperature; the resulting solution is acid to litmus.
Acacia is used as an emulsifying agent (10-20%), pastille base (10-30%), suspending agent (5-10%) and tablet binder (1-5%) as well as for other purposes. Did you also know that it is in many of the foods you eat?
Acacia has maximum usage levels in various food products as follows:
Beverages | 2.0% |
Chewing gum | 5.6% |
Confections and frostings | 12.4% |
Dairy product analogs | 1.3% |
Fats and oils | 1.5% |
Gelatins, puddings, and fillings | 2.5% |
Hard candy and cough drops | 46.5% |
Nuts and nut products | 8.3% |
Quiescently frozen confection products | 6.0% |
Snack foods | 4.0% |
Soft candy | 85.0% |
All other food categories | 1.0% |
The use of acacia in these products is generally as an emulsifier, flavoring agent, adjuvant, thickener, stabilizer, surface-finishing agent, and texturizer. The World Health Organization has not set an acceptable daily intake for acacia when used as a food additive because the levels necessary to achieve a desired effect were not considered to represent a hazard to health. You might remember that Acacia Mucilage is 35% acacia in water. It is recognized as a GRAS (Generally Recognized As Safe) ingredient in commercial products.
Incidentally, acacia is also used in cosmetics.
Loyd V. Allen, Jr., Ph.D., R.Ph
Editor-in-Chief |