Peach gum

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Peach gum, also called peach resin or peach tree gum, is a natural resin secreted by peach trees when the bark is damaged or stressed. It’s been used in China for a long time in sweet soups, desserts, and drinks. It isn’t produced by healthy trees; it oozes from wounds and hardens in air into amber, translucent crystals.

What it is made of: Peach gum is mainly polysaccharides (complex sugars) and dietary fiber, with some carbohydrates, small amounts of protein, and vitamins. It does not contain collagen—plants don’t make collagen.

History and uses: Traditional Chinese medicine texts mention peach gum for various conditions, but modern science hasn’t proven these traditional uses.

Modern use and how to prepare: Today it’s mainly a food ingredient in Asian cuisine. To use it, soak peach gum in water for 8–12 hours. It will soften and expand a lot. After soaking, it becomes gelatinous and a bit chewy.

Safety and regulation: In 2023, China approved peach gum as a new food ingredient and set a daily limit of 30 grams. The authorities also noted there isn’t enough safety data for babies, pregnant women, or nursing mothers, so those groups should avoid it. Some studies suggest it might help with blood sugar control like other plant fibers, but more research is needed. Marketing claims about collagen or anti-aging are not supported by science.