Confectionery

Acacia gum’s functional properties improve the texture of sweets by creating volume and acting as an anti-crystallisation agent in combination with sucrose and glucose. It is widely used to coat confectionery products requiring gumming or chocolate panning.

As a thickening agent, it gives sweets a firm yet melting texture, contributing to stabilisation and hardness.

Acacia gum can also be used as a film-forming agent and enhances the properties of coated sweet products. With noncariogenic properties (no negative impact on teeth), it’s popular in sugar-free formulations too.

Overall, acacia is used in a wide variety of confectionery products, from pastilles and chewing gums to toffees, dragees, coated almonds and chocolate or nut centers. Acacia gum is the main ingredient in classic gum drops.

Sugar-free formulations

When combined with polyols, acacia gum provides superior coating properties. The choice of polyol impacts different organoleptic criteria including the taste of the final product (neutral, fruity or minty), the sweetness and texture.

Acacia gum is a key ingredient in sugar-free chewing gums.