Alland & Robert introduces organic karaya gum to the food industry

As a natural gum coming from wild trees, karaya gum is a natural and vegetal ingredient that can be used for many food and pharmaceutical applications. Alland & Robert has developed a method of physical treatment that reduces the total plate count of hydrocolloids while preserving all their functional properties. The company is offering the same quality of karaya gum, certified organic.

The manufacturing of karaya gum is based on a concept of flash heating, which gives karaya gum improved microbiological quality. Associated to a specific preparation and an original transfer of the products, this process assures a homogeneity of the temperature within the treated gums. This process has opened new horizons to karaya gum, and is now used alone or in association with other hydrocolloids. Ultimately, for the formulation of coatings, fillings, dressings, desserts and emulsified sauces, karaya gum can address specific needs regarding texture improvement.

Karaya gum is a natural gum obtained by the incision of the stems and branches of sterculia trees. Also commonly named Sterculia, it is hand-collected on sterculia trees growing on dry and rocky areas, mainly in specific regions of Africa and India. It has been used for many centuries – and is still very common – in traditional African and Indian cooking.

Karaya gum can be found in a wide variety of products such as dietary products, desserts, medication, donuts, savoury sauces, ready-to-eat meals, ice creams, and biscuits. Without any chemical modification, karaya gum offers many functional properties, such as texturing and bulking agent, dietary fibre, adhesive compound, viscosity control agent, water retention and suspending properties. Karaya gum’s effect of textures is significant, even at low concentrations.