Acacia gum boosts biscuit “Nurtri-Score”

By reducing the amount of sugar and fat while adding fibre, acacia gum helps improve the nutritional value of biscuits and other food products.

The Alland & Robert Research & Development team conducted tests using a standard multigrain cookie recipe with a “C” Nutri-Score. The addition of 3% acacia gum and a 30% reduction in sugar resulted in lower fat and sugar content, reduced calorie intake, and increased fibre. The modified recipe, starting with a “C” score, achieved an “A.” The final recipe was adjusted to consider the impact of acacia gum on texture, appearance, and sensory experience. Consumer tests supported these findings, indicating that acacia gum cookies were generally preferred and classified as “high quality” during sensorial analysis. Characteristics and nutritional value were improved compared to “control” recipes without acacia gum. Similar results were observed for other recipes. Adding acacia gum and reducing sugar upgraded the Nutri-Score for muffins from “D” to “C,” and a gluten-free chocolate cake moved from “E” to “D.”

Image: Alland & Robert

Acacia Gum Enhances Nutritional Profiles of Industrial Food Products

Amid rising obesity levels and increasing consumer demand, the food industry is urged to limit sugar content in products. Acacia gum, a low-viscosity texturing agent, improves the mouthfeel of sugar-free and reduced-sugar recipes. When partially or fully replacing sugar, it induces a low glycemic response due to its high fibre content. Stable at different temperatures, acacia gum can be easily incorporated into a wide range of recipes.

Public Health Challenge: Reducing Sugar

Nearly 30% of the world’s population is overweight or obese, reaching 70.2% of adults in the United States. Excessive sugar consumption is scientifically linked to an increased risk of diabetes and cardiovascular disease.

Advantages of Acacia Gum

  1. Less Fat: Acacia gum helps compensate for reduced fat content in applications like salad dressings, sauces, and bakery products. It lowers overall fat content and caloric density while improving the Nutri-Score.
  2. Less Sugar: In nutrition bars, acacia gum acts as a binder, eliminating the need for sugar or honey. It also compensates for texture and volume loss resulting from reduced sugar, acting as a flavour enhancer. Lower sugar content contributes to a better Nutri-Score.
  3. More Fiber: Acacia gum, a dietary prebiotic fibre, enhances the nutritional profile of industrial food recipes. Its inclusion promotes healthier products with a positive impact on the Nutri-Score.
  4. Fewer Calories: Compared to many ingredients in industrial food products, acacia gum contains relatively few calories. Substituting calorie-rich ingredients with acacia gum can boost the Nutri-Score.

Dive Deeper into Glycemic Load

The well-known health risks of sugar consumption, from diabetes to cardiovascular disease, highlight the need to reduce the glycemic load of our diet. Acacia gum has been shown to lower the peak glycemic response triggered by food products. This presents an opportunity for manufacturers to create natural, low-sugar recipes while preserving taste and texture.