AbstractBACKGROUNDThe search for natural, novel, high‐quality, stable food ingredients is an ongoing practice in the food industry. Pulp of borojo (Borojoa patinoi Cuatrecasas), which is a fruit of the Colombian Pacific region, can be separated into three phases: liquid (LP), medium (MP) and solid (SP) phases. The objective of this work was to evaluate the effect of the three‐phase composition and gum arabic on their glass transitions temperatures (Tg). The best mixture, LP‐MP, MP‐SP and LP‐SP and gum arabic (GA) was identified by response surface methodology.RESULTSWhen adding GA to SP borojo phase in a 1:1 proportion, the resulting Tg of the mixture was 132.27 °C whereas Tg for GA and SP‐phase were 154.89 °C and 79.86 °C respectively, which supported this combination as attractive from a processing perspective and supports an industrial advantage of using borojo as food ingredient. Phases were characterized by high‐performance liquid chromatography, Fourier transform infrared spectroscopy, confocal laser scanning microscopy and mass spectrometry. Low molecular weight compounds such as fructose for MP lowered Tg whereas the presence of lignin increased Tg of the mixtures as with the SP.CONCLUSIONSThe addition of GA significantly increased Tg of borojo phases so leading to propose them as novel food processing materials. © 2015 Society of Chemical Industry