Research analyses the role of acacia gum in no- or low-sugar products
Acacia gum, also known as gum Arabic, is a natural gum consisting of the hardened sap of two acacia tree species: Acacia Senegal and Vachellia seyal.
French natural gums company Alland & Robert has researched the role acacia gum can play in sugar-free and sugar-reduced products, and has announced that it can help compensate the loss of volume, texture and mouthfeel induced by the reduction of sugar content.
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Acacia gum is said to help compensate the loss of volume, texture and mouthfeel in sugar-reduced products. It is also known to bring stability factors by reducing the water activity, and improve the softness and mouthfeel thanks to an increase of the water retention. In addition, acacia gum can be used in combination with sweeteners. For example, the loss of creaminess and bitterness can be compensated by a mix of polyols such as sucralose and acacia gum.
Acacia gum is also a fiber, and due to its physical and functional properties, it is considered a good ingredient to enhance the fibre content of food products without compromising the appearance, texture, or flavor of the food product. Acacia gum also helps with the glycemic response of food and drinks: studies have reportedly shown that it lowers the peak glucose response.
Acacia gum benefits also can be measured in areas such as bowel function, gut health, immunity, blood glucose control and glycemix index.