The combination of film formation and emulsification makes Gum Arabic an excellent natural ingredient for applications in oil-based flavor concentrates, beverage emulsions and foams. These functionalities have facilitated the use of Gum Arabic as a replacement for other ingredients in both simple and complex emulsions following the clean labeling desire of consumers. Emulsion stability is achieved from the water phase for both oil in water emulsions and foams. The water binding functionality assists in managing quality of frozen products in both low and high total solids applications. When combined with limited viscosity development, Gum Arabic is used to extend shelf life through moisture management in many shelf-stable foods. Combining the ability to form stable thin films and the natural stickiness of carbohydrate polymer solutions provides an application for solutions of Gum Arabic to be used as natural adhesives both to hold layers of products together and to attach particles to the surface of products. Film formation functionality is also utilized to form barrier coatings most commonly in panned confections with or without chocolate.