JAPAN RENEWABLE ENERGY (合同会社）
Bakery
Acacia gum is a texturing and water retention agent for baked products, a natural source of fiber and a processing aid in the extrusion process.
Acacia gum acts as a texture improver. In some cases (eg bread ) it has been demonstrated that softness increases by 25% after 4 days of production.
In addition, the addition of acacia gum improves the water retention of bakery products and enhances their freshness. To confirm these properties, Alland & Robert conducted an independent study on the effects of acacia gum in white sandwich bread and gluten-free bread.
It also showed a significant improvement in the consumer's sensory experience.
Acacia gum (also known as acacia fiber) is also a natural and healthy alternative source of fiber that can increase the fiber content of any bakery product.
Its prebiotic effect and good digestion resistance provide no disadvantage or intestinal discomfort.
Acacia gum contains almost no calories and does not affect the taste or color of bakery products. Resistant to acids and heat and has low viscosity.
Finally, acacia gum is a processing aid for extruded products. It improves the texture, stability, and cohesion of the mix for better expansion.
Acacia gum is found in extruded products such as rusks, noodles and pet food.
