Acacia gum

Acacia gum is notable for FODMAPs, oligosaccharides, salicylate and oxalates. Clear on lactose, histamine, gluten, fructose, sorbitol, sucrose, tyramine and nickel.

Acacia gum contains moderate levels of FODMAPs. Acacia gum is arabinogalactan, and it is sold as a prebiotic fibre precisely because it ferments slowly and completely. Slowly is the useful word: it produces less gas per gram than inulin does, which is why it sits below the other gums here rather than beside them. The criterion is fermentability rather than chain length, and that is Gibson and Shepherd's definition: a long chain that ferments slowly is not the problem; a short one that ferments fast in the proximal colon is.

Acacia gum contains moderate levels of oligosaccharides. Acacia gum is a branched arabinogalactan, and it is sold as a prebiotic fibre for exactly the reason it counts as an oligosaccharide here: the colonic bacteria ferment it. It does so more slowly and more evenly than inulin, which is why it is often better tolerated than its level suggests.

Acacia gum contains only low levels of salicylate. A tree exudate used as a thickener. Plant-derived, but processed to a purified gum with little of the original chemistry, salicylate included, left.

Acacia gum contains only low levels of oxalates. Acacia gum is dried tree sap, used as a thickener at fractions of a percent. Whatever oxalate the source plant held, the amount reaching a portion is too small to register. Amounts vary by brand and recipe, so always check the label of the exact product.