Acacia gum, a natural resource to cook at home !

Acacia gum enhances moistness, mouthfeel and texture in cakes, breads, sauces and soups, and improves the mixing of water and oil in vinaigrettes and smoothies.

• Gluten-free: balances dry and flaky textures, and helps increase volume
• Baked goods: retains humidity and extends freshness
• Drinks and yoghurts: cold-dissolving for daily fibre intake

Explore our recipes or check them out on Instagram.

In home cooking, acacia gum is used in small quantities – usually between 1 and 6% of the volume by weight. At this ratio, it improves texture without weighing down the mixture.

• As a fibre supplement: diluted in water, other drinks or yoghurts
• To start off: 1 teaspoon, then adjust to obtain the desired result
• Unlike xanthan gum, it does not form a gel or create a gluey texture

No; one of the major advantages of acacia gum is that it is flavourless, odourless and colourless. It will not change or impair the flavour of your dishes, whether they are sweet or savoury.

• No botanical aromas, unlike psyllium or flax seed
• No sugar or fat: less than 2 kcal per gram
• The only noticeable effect is a softer or smoother texture

To a certain extent, yes. Owing to its binding and texturing properties, acacia gum enhances the crumb and texture of baked goods, but it cannot completely replace the properties of egg (such as its rising effect) or the gelling properties of gelatine.

• Cakes: can partly replace the use of eggs for binding and moistness
• Mousses and puddings: the gum cannot make a mixture set on its own
• The answer depends on the recipe: Alland & Robert shares lots of recipes on Instagram and on its website, such as this vegan chocolate pudding

Yes. Acacia gum is a prebiotic soluble fibre that improves digestive transit and feeds good bacteria in the microbiome. Its slow fermentation in the gut makes it a high-tolerance ingredient.

• Alland & Robert 2021 consumer study: improved overall digestive comfort
• Recognised as a source of dietary fibre by the FDA since September 2021
• Helps reduce blood sugar spikes after carb-heavy meals

Find out more at acacia gum and gut health.

Yes on all three points. Naturally gluten-free and 100% vegan, acacia gum is a tree exudate that does not contain any major allergens. Certified as FODMAP-friendly, it is suitable for individuals suffering from irritable bowel syndrome and those following low-FODMAP diets.

• Low in fermentable sugars responsible for digestive discomfort.
• Suitable for vegan, keto and gluten-free diets.
• Detailed reference information can be found on our certifications page

1 teaspoonful equates to around 5 grams of acacia gum. As the gum contains 90% fibre, this means that a teaspoonful provides 4.5 grams of fibre, or around 15% of the recommended daily dose in France (30 grams).

• Two teaspoonfuls covers almost a third of a person’s daily needs, while the average consumption of fibre in France plateaus at around 20g
• Its slow fermentation allows you to increase the dose without bloating
• A 150g sachet will last around 1 month, based on 1 teaspoonful per day

Acacia gum and gum arabic are two different names for the same product. Acacia fibre is an acacia gum for which Alland & Robert guarantees a minimum of 90% prebiotic soluble fibre.

• “Gum arabic” is the historic name, inherited from the ports in Arab countries from which African gums were shipped
• “Acacia gum” is the botanical name, referring to the acacia senegal and acacia seyal species that grow in the Sahel
• E414 on a food label: indicates the same ingredient

Acacia gum stands apart for its textural and binding properties, as well as the health benefits of its fibre content. Unlike guar gum, which slows down digestion (making you feel full), or psyllium, which can cause bloating in high doses, acacia offers slower fermentation with recognised prebiotic benefits.

• Psyllium: forms a gel with a gelatinous texture and botanical flavour
• Guar: thickens significantly in low doses, making it difficult to measure for cooking
• Acacia: fluid even at in high doses, flavour-neutral, 90% soluble fibre

Acacia can serve a variety of culinary purposes with no impact on digestive tolerance.

Stored in a properly sealed doypack away from heat, light and humidity, the gum will keep for at least 3 years. The shelf life date is indicated on the packet.

• A dry good that does not contain water or fat, and will not turn rancid
• The only risk is humidity, which can cause the powder to clump: be sure to close the seal after each use.
• Once diluted, consume on the same day.

The senegal variety, which is higher quality and has stronger functional properties, available in an organic powder in a 150g doypack pouch.

• Improved binding and emulsifying properties for everyday culinary use
• Certified organic, as well as gluten-free, vegan, halal and kosher
• Made in Normandy from gums harvested in the Sahel: the same quality product supplied to manufacturers since 1884