Alland & Robert has researched the role acacia gum can play in sugar-free products
The change of attitude towards sugar is one of the most important food evolution of the last few years. Eliminating or reducing sugar content is mandatory in order to address the health issues faced by the world population. The food industry also has a role to play via the reformulation of products and the promotion of healthy diets. The challenge is to find a solution to reduce sugar content without diminishing the taste of products. That is where Acacia Gum has a role to play!
Acacia gum is a dried exudate coming from two varieties of Acacia trees. It is nowadays found in thousands of day-to-day products thanks to its various functional properties and the versatility of its applications.
Dr Isabelle Jaouen is the Director of the Research Center at Alland & Robert, the leading manufacturer of Acacia gum worldwide. She said: “Formulating sugar-free or sugar-reduced products to reach satisfactory organoleptic profile and low-calorie content involve new formulation and can be challenging. As a texturing agent bringing low viscosity, Acacia gum can be a solution.” Acacia gum will help compensate the loss of volume, texture and mouthfeel in sugar-reduced products. It is known to bring stability factors by reducing the water activity, and improve the softness and mouthfeel thanks to an increase of the water retention. In addition, acacia gum can be used in combination with sweeteners. For example, the loss of creaminess and bitterness can be compensated by a mix of polyols such as sucralose and acacia gum.
Acacia gum is a good ingredient to enhance the fiber content of food products without compromising the appearance, texture, or flavor of the food product. Acacia gum also helps with the glycemic response of food and drinks: it lowers the peak glucose response. Acacia gum benefits can be measured in areas such as bowel function, gut health, immunity, blood glucose control and glycemic index.