Beverages

Acacia gum is packed with functional properties. It stabilises oil-in-water emulsions commonly used to manufacture fizzy drinks – along with carbonated water, sucrose or sweeteners.

Acacia gum stabilises dispersed droplets and reduces the surface tension between the dispersed and continuous phases.

Few calories and a neutral taste make acacia a popular choice in beverages.

In juices, fruit and sports drinks, and powdered beverages, acacia gum brings enhanced mouthfeel, texture and fibre enrichment.

In alcoholic beverages like wine, acacia gum provides colloidal protection and organoleptic sensory improvement – even in very small quantities.

Source of fiber

Acacia gum is a safe, natural source of prebiotic fibre – improving gut health and balancing the nutritional profile of beverages.

It has a prebiotic benefits and excellent digestive tolerance with no major disadvantages or intestinal discomfort. Acacia gum contains very few calories and doesn’t impact the taste or colour of the beverages. It resists acidity and heat and has a low viscosity.

Acacia characteristics

• Resists acidity and heat, meaning it can be used to formulate products exposed to extreme conditions during production
• Has no side effects, a neutral taste and very low viscosity
• Doesn’t contain many calories
• Positive effect on rheological properties

Excellent digestive tolerance

Acacia fibre provides scientifically proven prebiotic benefits:

• No intestinal discomfort, flatulence or abdominal cramps
• Very slow fermentation: only very slight evolution of acacia fibre content during the whole shelf-life of dairy products containing live lactic bacteria – compared to yoghurts formulated with inulin, FOS or GOS whose fibre content can rapidly decrease during storage
• Minimal digestion in the small intestine combined with a slow fermentation in the colon

We have developed a specific range of acacia fibre that guarantees at least 90% fibre content (international AOAC 985-29 method).