Bakery & Baked products

Our research shows that acacia gum improves texture and sensory experience in baked products and breads. In some cases, bread is up to 25% softer 4 days after manufacturing. Adding acacia gum increases water retention in bakery products for a heightened sensation of freshness and better moisture and conservation.

We conducted an independent study on the effects of acacia gum in white sandwich breads and gluten-free breads to confirm these properties. This study can be downloaded at the bottom of this page.

Fibre enrichment

Acacia gum (also known as acacia fibre) is a safe, natural alternative that adds prebiotic fibre to all kinds of bakery products – improving gut health and balancing the nutritional profile.

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 bakery product. 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 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).

Gluten-free formulation

People go gluten-free for many reasons, from diversifying their diet to limiting health impacts. Our research shows that acacia gum is a beneficial ingredient in gluten-free formulations. This natural plant-based gum can play a variety of roles including adding texture to dairy and egg-free recipes, increasing softness in pastries, and improving the shelf life – as well as adding plenty of prebiotic fibre too.

Improves texture: acacia gum is known for its ability to improve the texture of gluten-free baked goods. It helps to create a superior texture and mouthfeel – which is often a challenge without gluten that provides elasticity and structure in traditional baked goods.

Retains moisture: acacia gum helps stabilise moisture in gluten-free dough, which is particularly useful in products like pizza crust, pie crust, tortillas, wraps, and crispbread. This contributes to a better overall texture and extends the shelf life.

Increases shelf-life: acacia gum can significantly extend the shelf life of gluten-free breads. Studies have shown that it can improve the softness of bread and boost shelf life by up to 50%.

Enhances emulsification: acacia gum has excellent emulsifying properties, which give products a more uniform texture and contribute to better overall quality.