Many of us love to end our meal on a sweet note.
However, many sweet products have a low nutritive value as they are often made with wheat flour and sugar – giving them a high glycaemic index. As brands innovate to develop healthier products without compromising on indulgence, fibre enrichment and sugar reduction are a great way to add nutritional value and meet evolving consumer expectations.
Acacia for better quality and nutrition
Our studies on biscuits and pastry product demonstrated that sweet products featuring acacia gum are popular and considered “high quality” during sensory analysis. The characteristics and nutritional value are improved, compared to control recipes with no acacia gum. Adding acacia gum is a useful tool to improve the Nutri-Score, by reducing sugar content and increasing fibre count – which is increasingly important for consumers.
Acacia also provides technological benefits during dough making and other processes. Achieving a smooth and homogeneous dough with a developed gluten structure –except for gluten-free products – is essential for a successful recipe and sensory experience. Acacia gum also helps improve other operational steps such as mixing, dividing, moulding and baking, as well as the quality of the final product.
Natural gums are great texturing and suspending agents, as well as binders, stabilisers and emulsifiers in desserts.
Karaya gum is a very efficient texturing agent that offers high viscosity at a very low concentration. In frozen desserts, karaya gum provides freezing stability for easy reheating in a microwave. Karaya gum’s ability to retain water can also help avoid syneresis.
Adding karaya gum to ice cream optimises stabilisation, emulsion, texturing and thickening. Karaya gum works in synergy with other hydrocolloids, including locust bean gum – a common ingredient in ice cream.
Acacia gum is also multitalented, from improving sensory experience to increasing shelf life thanks to better dough hydration over time and moisture stabilisation. Acacia gum contributes to texture, mouthfeel, emulsion, fibre count and stabilisation in desserts. In ice creams, it helps with expansion and incorporating air.
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