It is a natural Gum from India. It is exuded from the tree species Anogeissus Latifolia which is native to India and Sri Lanka. The exudation process happens very slowly over a period of days and depending on the size or age of the tree the exuded gum nodules can range from 5g to 50g in weight. The emulsification mechanism in gum ghatti is similar to that of gum arabic where the protein is responsible for the surface activity by acting as the strong anchor point at the oil±water interface. This is why gum ghatti can emulsify 20% medium oil at much lower concentration  compared to Gum Arabic. The emulsification performance and stability of gum ghatti, which is completely soluble, is compared with standard gum arabic at a range of concentrations. The interfacial rheology of gum ghatti is superior to that of gum Arabic at the same concentration due to the high protein content and possibly the conformation in solution. Gum Ghatti has an age old reputation of being a very good medicinal product as well as having excellent qualities for the food industry. Gum Ghatti is used in sweets, flavours, beverages, printing, hair fixers, wine, petroleum industry etc.