Gum arabic
Gum arabic was defined by the 31st Codex Committee for Food Additives, held at The Hague from 19 to 23 March 1999, as the dried exudate from the trunks and branches of "Acacia senegal" or "Vachellia (Acacia) seyal" in the family Fabaceae (Leguminosae). A 2017 safety re-evaluation by the Panel on Food Additives and Nutrient Sources of the European Food Safety Authority (EFSA) said that the term "gum arabic" does not indicate a particular botanical source; in a few cases, so‐called "gum arabic" may not even have been collected from "Acacia" species.