Dairy products & alternatives

As more people follow special diets, such as vegan, lactose-free or FODMAP-friendly, demand for dairy-free beverages continues to grow.

Acacia gum is a great option for the formulation of dairy alternatives. It can be added to plant-based milks (and other alternatives to dairy) as an emulsifier or mouthfeel enhancer.

Acacia gum is resistant to acidity and its PH is compatible with milk proteins. When combined with other stabilizers, acacia gum can enhance overall product stability and shelf life

In dairy products and ice cream, it can be used to replace fat, as a stabiliser or thickener and to improve texture, making products more palatable.

Acacia gum is a staple in the food industry for fibre enrichment and as a safe, natural stabiliser. It has scientifically proven prebiotic benefits and is easy to digest without generating any intestinal discomfort. Its pH is compatible with milk proteins.

What’s more, acacia gum brings fibre to different food products, helping balance their nutritional profile.

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 like extensibility

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).