The Grocer’s Encyclopedia
Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

GUM

viscid matter exuded from various trees and plants, extensively used in the arts, medicines and manufactures--in the making of "gum" or mucilage, confectionery, etc. Among the principal varieties are Gum Arabic from the stems of the Acacia tree, Gum TRAGACANTH and Chicle.

DEXTRIN is used as a substitute in various lines of manufacture.

← GULLAll “G” entriesGUM SYRUP, or Plain Syrup →