Acacia gum provides functional properties to naturally improve texture, stabilise and add fibre to sauces, savoury meals and meats.
Acacia gum’s functional properties improve the texture of savoury products, including sauces, ready-to-eat meals and meats. Acacia gum resists heat and acidity, making it efficient even in extreme production conditions. The taste is neutral and doesn’t affect the final product.
Acacia gum can serve multiple purposes:
Thicken sauces, giving them a more desirable consistency without significantly altering the flavour.
Stabilise emulsions, preventing ingredients from separating. This is particularly useful in sauces that contain both water and oil-based ingredients.
Improve mouthfeel of sauces, making them smoother and more uniform.
Glaze sauces to achieve a glossy finish enhance the visual appeal.
FIBER ENRICHEMENT
Acacia gum can add fibre to products and help balance their nutritional profile. It also has a prebiotic effect.
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 the specific range Acacia Fibre that guarantees at least 90% fibre content (international AOAC 985-29 method).