Today, extrusion technology is used to produce a wide range of products, from instant noodles to bakery items, snacks and pet food.
Acacia gum is a processing aid in extrusion processes. Technologists apply complex nutritional formulations combining proteins, carbohydrates, fats, minerals and vitamins. The mix for extrusion is a powdery matrix of flour and starches blended with colourings, spices and flavours.
The type of starch gives the finished product its main functional properties including texture, volume, structure and rehydration capacity.
Several patents have already been filed by food manufacturers related to the use of acacia gum in manufacturing different types of extruded products like instant noodles.
Acacia gum brings diverse benefits to extruded goods in terms of process and finished product:
- As a processing aid thanks to its thermoplastic and lubricating properties.
- Small amounts of gum significantly improve the homogeneity and machinability of the mix, as well as the texture of the extruded products, for better expansion.
- Acacia gum improves the product’s rheological properties by stabilising, thickening and emulsifying.
- As a natural plant-based fibre, acacia gum adds prebiotic fibre and enables the use of specific nutritional claims.