NEWS

Research analyses the role of acacia gum in no- or low-sugar products

Acacia gum, also known as gum arabic, is a natural gum consisting of the hardened sap of two acacia tree species: Acacia senegal and Vachellia seyal.

Acacia gum, also known as gum arabic, is a natural gum consisting of the hardened sap of two acacia tree species: Acacia senegal and Vachellia seyal.

French natural gums company Alland & Robert has researched the role acacia gum can play in sugar-free and sugar-reduced products, and has announced that it can help compensate the loss of volume, texture and mouthfeel induced by the reduction of sugar content.

Acacia gum is a dried exudate coming from two varieties of acacia trees. It has been safely used in food products worldwide and is found in thousands of day-to-day products. It is said to be particularly appreciated for being 100 percent natural and vegetal, and for the versatility of its applications.

“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,” said Dr Isabelle Jaouen, R&D Director at Alland & Robert.

French natural gums company Alland & Robert has researched the role acacia gum can play in sugar-free and sugar-reduced products, and has announced that it can help compensate the loss of volume, texture and mouthfeel induced by the reduction of sugar content.

Acacia gum is a dried exudate coming from two varieties of acacia trees. It has been safely used in food products worldwide and is found in thousands of day-to-day products. It is said to be particularly appreciated for being 100 percent natural and vegetal, and for the versatility of its applications.

“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,” said Dr Isabelle Jaouen, R&D Director at Alland & Robert.