Alland & Robert has researched the role Acacia gum can play in sugar-free products and announced the natural gum has the capability to compensate the loss of volume, texture and mouthfeel induced by the reduction of sugar content.
The change of attitude towards sugar is arguably one of the most important food evolutions of the last few years. Eliminating or reducing content has been described mandatory to address the health issues faced by the world population. Alland & Robert urged public authorities, consumers and brands to face and address this issue collectively.
The food industry also has a role to play via reformulation of products, and the promotion of healthy diets. Manufacturers add sugar to 74% of packaged foods sold in supermarkets, according to the “Guidelines on sugars intake for adults and children” from the World Health Organisation. At the same time, consumers around the world are seeking for more naturalness, and have the desire to minimise their consumption of products with too much sugar. Consumer behaviours has shaped marketing messages, and allowed the emergence of “sugar-free”, sugar-reduced”, and “alternative sweetener” products. Now, the challenge for manufacturers of consumer products is to find a solution to reduce sugar content without diminishing the taste of their products, and this is where Acacia gum has a role to play.
Acacia gum is a dried exudate coming from two varieties of Acacia trees. It has been used in food products worldwide, and is nowadays found in many day-to-day products due to its various functional properties.
Dr Isabelle Jaouen, R&D director at Alland & Robert, said: “Formulating sugar-free or sugar-reduced products to reach satisfactory organoleptic profile and low-calorie content involve new formulation and can be challenging. As a texturing agent bringing low viscosity, Acacia gum can be a solution.”
Besides compensating the loss of volume, texture and mouthfeel in sugar-reduced products, Acacia gum is also known to bring stability factors by reducing the water activity, and improve the softness and mouthfeel with the ability to increase water retention. Additionally, Acacia gum can be used in combination with sweeteners. For instance, the loss of creaminess and bitterness can be compensated by a mix of polyols such as sucralose and Acacia gum.
Finally, Acacia gum is a fibre, and due to its physical and functional properties, it is an ingredient to enhance the fibre content of food products without compromising the appearance, texture, or flavour of the food product. Acacia gum also helps with the glycemic response of food and drinks: Studies have 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.
Alland & Robert has been manufacturing Acacia gum since 1884. Their focus on customised R&D and tailor-made customer service have led them gain expertise on creating solutions to reformulate sugar-free and sugar-reduced food and beverages.
