Acacia Gum in Ice Cream & Pastries: Superior Taste without Compromising Health
This feeling when you eat dessert? We help create an indulgent yet healthy experience.
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. L'ajout de gomme karaya à la crème glacée optimise sa stabilisation, son émulsion, sa texture et son épaississement. La gomme karaya agit en synergie avec d'autres hydrocolloïdes, notamment la gomme de caroube, un ingrédient courant dans la crème glacée. La gomme d'acacia possède de multiples vertus : elle améliore l'expérience sensorielle et prolonge la durée de conservation grâce à une meilleure hydratation de la pâte et à une stabilisation de l'humidité. Elle contribue à la texture, à la sensation en bouche, à l'émulsion, à la teneur en fibres et à la stabilisation des desserts. Dans les crèmes glacées, il favorise l'expansion et l'incorporation d'air.Recevez directement dans votre boîte mail notre document technique sur la gomme d'acacia dans les gâteaux et pâtisseries !
Il vous suffit de remplir le formulaire ci-dessous.