At Health Ingredients Europe 2018, Alland & Robert’s head of R&D Isabelle Jaouen discussed the benefits of acacia gum as an ingredient and the trends that have impacted the company over the year with FoodBev’s Martin White.
Jaouen claims that the versatility of acacia gum allows the company to meet the increasing demands for high fibre, reduced sugar and clean label products. Jaouen says that acacia gum can impart high levels of fibre in a wide range of applications without any side effects in relation to texture, colour or the behaviour of the product.
At the show, Alland & Robert exhibited its new Syndeo range, which is based on a blend of natural and vegetal hydrocolloids derived from acacia gum.
The hydrocolloid blends combine stabilising, thickening and emulsifying properties to create a multifunctional additive, and it can be used in a wide range of food and beverages, including sauces prepared meals, and ice creams.
Jaouen also discussed the company’s new laboratory in Normandy, France, which opened earlier this year, claiming that the new facility boasts a new technological platform which has boosted its research and development capabilities.
“Acacia gum is stable in a wide range of PH, it is stable in high temperatures, it is slowly fermented and you can impart high levels of fibre content without any side effects on a final product. That’s a great advantage of acacia gum when compared to other fibres.
“Acacia gum helps meet the texturising needs generated by the sugar reduction trend. It can be used in clean label formulations and can help the formulators reach a nice organoleptic balance even if they replace sugars with other sweeteners.”
Presented and edited by: Martin White
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