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The EFSA (European Food Safety Authority) has confirmed on April 6, 2017 the status of acacia gum (also known as arabic gum, or E414) as a food additive with no safety concern and no need for an acceptable daily intake (ADI).
An extensive re-evaluation of acacia gum as a food additive by EFSA started several years ago. It has been conducted by the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). On April 6, 2017, the Panel concluded that there is no need for a numerical ADI for acacia gum (E 414), and there is no safety concern for the general population at the reﬁned exposure assessment of acacia gum (E 414) as a food additive.
Alland & Robert, international leader in Acacia Gum, appointed LEMPA (Laboratory for the testing of food products), an independent French expert and professional laboratory specialising in bakery products, to conduct a study on the impact of acacia gum in breads (texture, water retention and preservation) as well as a sensory evaluation.
The tests were conducted using two grades of acacia gum – Acacia Gum seyal and Acacia Gum senegal – with three different dosages of 1%, 3% and 6%. Trials were conducted on two different types of bread: white sandwich bread and gluten free bread and the results were measured against a control bread which contained no acacia gum.
The research conducted by LEMPA produced significant results with both white sandwich bread and gluten free bread. In fact, by using specific dosages of either Acacia Gum seyal or Acacia Gum senegal for each type of bread, acacia gum improved the texture (a 25% increase in softness on white bread after 4 days). Furthermore, the addition of acacia gum was also shown to increase water retention in the breads leading to a higher final weight for identical original recipes, allowing for a heightened sensation of freshness.
Globally, the addition of acacia gum enhanced the shelf life of both types of breads, with a short-term preservation gain of up to 50%.
The sensory study has revealed that breads containing acacia gum are more appreciated by consumers, both in white sandwich and gluten free bread. In fact, for Acacia Gum seyal or senegal, breads with added acacia gum received more positive feedback on taste, color, smell and crustiness than the control sample.
Learn more about the positive impact Acacia Gum has on regular and gluten free breads. Contact us at firstname.lastname@example.org to receive our full study results!
Learn more about how Acacia Gum is an important economic, social and environmental resource for Sahel.
See the latest interview of our CEO on Food Ingredients First
US Sanctions on Sudan have been lifted by President Obama!
On January 13, 2017 – the Obama administration announced its change to the 20-year old policy, stating that it is “easing” comprehensive unilateral sanctions on Sudan. The amendment now allows U.S. individuals and companies to process transactions to Sudan and engage in trade of goods, including Acacia Gum. This will have a huge impact on the Acacia Gum market!