Fiber enrichment
We all know about the fiber gap in modern diets.
Fibre enrichment involves adding dietary fibre to increase fibre content in food products, which can enhance their nutritional value and provide various health benefits.
With our natural, soluble acacia fibre products, we aim to close the fibre gap and contribute to better food for improved health.
Soluble prebiotic dietary fiber
In Europe, acacia gum has long been recognised as a source of fibre. Nutritional claims that can applied to acacia gum include “source of fibre” or “high in fibre”, depending on the amount of fibre added*.
In the United States, acacia gum is classified as dietary fibre for nutrition labelling purposes – in line with the FDA.
This decision is backed by strong scientific evidence. Acacia gum is good for health, including reducing blood glucose and insulin levels when eaten with a meal comprising carbohydrates – that increase the blood sugar level.
Acacia gum can add fibre to food products to 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 a specific range names Acacia Fibre that guarantees at least 90% fibre content (international AOAC 985-29 method).
*Always check local legislation
Natural, plant-based, safe alternative for formulating food & beverages – with a positive impact on digestive health
In recent years, the gastrointestinal (GI) system has been linked to numerous aspects of health. Alland & Robert decided to research to role acacia gum can play in gut health, evaluate the impact of acacia gum on consumers who suffer from intestinal disorders regularlyand provide scientific data that support the use of acacia gum as a gut health agent.
A study commissioned by Alland & Robert from an independent consumer research organization established the positive impact of acacia gum on gut health and digestive wellness.
Meeting specific nutritional needs
Our Acacia Fibre range is FODMAP-friendly certified, meaning it can be used to formulate products for people with specific nutritional needs such as irritable bowel syndrome (IBS).
Acacia Fibre delivers high nutritional value with a low glycaemic index and positive impact on gut health. It is designed to meet different nutritional needs including vegan, vegetarian, gluten or gluten-free, FODMAP-friendly, keto diets and more.
Did you know adding acacia gum can improve the Nutri-Score of food products?
Our research has shown that acacia gum helps manufacturers create healthier food products – with a better Nutri-Score and positive nutritional claims.
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Desserts & Ice-creams
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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If you click on”Add me to your newsletter”, Alland & Robert may use your contact data to keep you informed of its products and services by email or by phone. You can withdraw your marketing consent at any time by clicking the unsubscribe link in such email or by sending an email to info@allandetrobert.fr.
More information on our processes can be found in our Privacy Notice. By submitting this form, you acknowledge that you have read and understand our Privacy Notice.
Savory food & sauces
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).
Extruded products
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.
Pet Food
Acacia gum is a texturing and water-retention agent, a natural source of fiber and a processing aid in pet food.
The European Food Safety Authority (EFSA) considers acacia gum a safe and efficient feed additive for all animal species – up to approximately 280 mg/kg.
Acacia gum acts as a texture improver and can increase softness and water retention. It also enhances the palatability and overall quality of pet food.
Acacia gum is often used as a processing aid in extruded pet food for its lubricating properties; Today, pet food experts 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.
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;
Helping manufacturers develop sustainable, nutritious solutions for healthy pets.
Acacia Fibre is a very useful ingredient in pet food, making it easier to process and increasing nutritional quality. Acacia gum adds fibre to pet food and helps balance the nutritional profile. It also has prebiotic benefits.
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 like extensibility
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 a specific range of acacia fibre that guarantees at least 90% fibre content (international AOAC 985-29 method).
Dairy products & alternatives
As more people follow special diets, such as vegan, lactose-free or FODMAP-friendly, demand for dairy-free beverages continues to grow.
Acacia gum is a great option for the formulation of dairy alternatives. It can be added to plant-based milks (and other alternatives to dairy) as an emulsifier or mouthfeel enhancer.
Acacia gum is resistant to acidity and its PH is compatible with milk proteins. When combined with other stabilizers, acacia gum can enhance overall product stability and shelf life
In dairy products and ice cream, it can be used to replace fat, as a stabiliser or thickener and to improve texture, making products more palatable.
Natural source of fiber increasing the benefits of dietary and dairy products.
Acacia gum is a staple in the food industry for fibre enrichment and as a safe, natural stabiliser. It has scientifically proven prebiotic benefits and is easy to digest without generating any intestinal discomfort. Its pH is compatible with milk proteins.
What’s more, acacia gum brings fibre to different food products, helping balance their nutritional profile.
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 like extensibility
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 a specific range of acacia fibre that guarantees at least 90% fibre content (international AOAC 985-29 method).
Get our brochure on Acacia Fibre directly in your inbox!
Just complete the form.
Snacking products
Fibre enrichment and sugar reduction offer concrete solutions to add more nutritional value to snacks.
Although many consumers like to indulge, snacking consumption patterns suggest that they also prioritise natural and healthy options to preserve their health and create better eating habits.
Acacia gum aligns perfectly with these trends, enabling manufacturers to focus on improving the nutritional profile of their formulations, including adding fibre and reducing sugar content. It can also be used in organic, clean and gluten free products. All this without compromising on taste or texture. They can also help mask the taste of sweeteners.
Remarkable results in gluten-free formulations
People go gluten free for many reasons, from diversifying their diet to limiting health impacts.
As a natural texture ingredient, acacia gum can play a variety of roles including adding texture to dairy and egg-free recipes, increasing softness in pastries and improving shelf life – not to mention providing plenty of probiotic fibre.
Functional properties for increased quality
Acacia gum is a great binding agent. This natural “glue” offers a safe, natural way to hold salt, sugar, or spices in snacks, nuts and crisps.
It also adds texture, stabilises and can be used in coating applications.
Technological benefits
Acacia gum 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 helps improve other operational steps such as mixing, dividing, moulding and baking, as well as the quality and conservation of the final product.
Get our technical paper on acacia
gum in biscuits directly in your inbox !
Just complete the form below.
Just complete the form below.
If you click on”Add me to your newsletter”, Alland & Robert may use your contact data to keep you informed of its products and services by email or by phone. You can withdraw your marketing consent at any time by clicking the unsubscribe link in such email or by sending an email to info@allandetrobert.fr.
More information on our processes can be found in our Privacy Notice. By submitting this form, you acknowledge that you have read and understand our Privacy Notice.
Bakery & Baked products
Acacia gum is a great texturing agent that retains water and adds natural fibre in baked products.
Our research shows that acacia gum improves texture and sensory experience in baked products and breads. In some cases, bread is up to 25% softer 4 days after manufacturing. Adding acacia gum increases water retention in bakery products for a heightened sensation of freshness and better moisture and conservation.
We conducted an independent study on the effects of acacia gum in white sandwich breads and gluten-free breads to confirm these properties. This study can be downloaded at the bottom of this page.
Fibre enrichment
Acacia gum (also known as acacia fibre) is a safe, natural alternative that adds prebiotic fibre to all kinds of bakery products – improving gut health and balancing the nutritional profile.
It has a prebiotic benefits and excellent digestive tolerance with no major disadvantages or intestinal discomfort. Acacia gum contains very few calories and doesn’t impact the taste or colour of the bakery product. It resists acidity and heat and has a low viscosity.
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 like extensibility
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 a specific range of acacia fibre that guarantees at least 90% fibre content (international AOAC 985-29 method).
Gluten-free formulation
People go gluten-free for many reasons, from diversifying their diet to limiting health impacts. Our research shows that acacia gum is a beneficial ingredient in gluten-free formulations. This natural plant-based gum can play a variety of roles including adding texture to dairy and egg-free recipes, increasing softness in pastries, and improving the shelf life – as well as adding plenty of prebiotic fibre too.
Improves texture: acacia gum is known for its ability to improve the texture of gluten-free baked goods. It helps to create a superior texture and mouthfeel – which is often a challenge without gluten that provides elasticity and structure in traditional baked goods.
Retains moisture: acacia gum helps stabilise moisture in gluten-free dough, which is particularly useful in products like pizza crust, pie crust, tortillas, wraps, and crispbread. This contributes to a better overall texture and extends the shelf life.
Increases shelf-life: acacia gum can significantly extend the shelf life of gluten-free breads. Studies have shown that it can improve the softness of bread and boost shelf life by up to 50%.
Enhances emulsification: acacia gum has excellent emulsifying properties, which give products a more uniform texture and contribute to better overall quality.
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