Gum ghatti is a natural polysaccharide obtained from Anogeissus latifolia. Gum ghatti possesses emulsifying properties that are superior to those of gum arabic. Main components of gum ghatti include carbohydrate and protein, ash, water, and a small amount of tannin. The main structure of gum ghatti is a highly branched arabinogalactan, and a highly hydrophobic protein adheres at its oil droplet surface. These carbohydrate chains and protein provide the emulsifying properties of gum ghatti. The standard of gum ghatti was revised in the 89th Joint FAO/WHO Expert Committee on Food Additives (JECFA) meeting held in 2017, and L-rhamnose was added to the gum constituents. At present, gum ghatti consists of L-arabinose, D-galactose, D-glucuronic acid, D-mannose, D-xylose, and L-rhamnose. Furthermore, in the 89th JECFA meeting, safety evaluation of gum ghatti was performed and an ADI was established as "not specified". After that, gum ghatti was listed in General Standard for Food Additives (GSFA) Table 3 in 2019. The excellent emulsifying ability of gum ghatti is applied to a variety of processed foods, and gum ghatti can stabilize oil/water emulsions.

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In recent years, measures have been taken to address the issues of food loss and waste in Japan and abroad. Delivery services provided by restaurants, take-out meals selected by consumers, and extension of the sales period at supermarkets and other shops are effective measures to reduce food loss and waste. However, it is necessary to take exact measures against microorganisms monitoring and extending the time from the production of food until its consumption. Using food additives could be effective as one of the measures. When using food additives, only adding them is insufficient and it is important to understand the characteristics of the food additive to be used such as the variations of food pH, adsorption of food ingredients and changes in efficacy due to interactions with other additives. In addition, I believe it is also important to incorporate methods of predictive microbiology to determine risks in advance such as the level of risk of food spoilage and the extent to which food will be spoiled when temperatures are high.

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