Alland & Robert introduces innovative Karaya gum to the food industry

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09 Jan 2018 --- Leader in Karaya gum manufacturing, Alland & Robert has developed a method of physical treatment that reduces the total plate count of hydrocolloids while preserving all their functional properties. 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.

This major innovation is based on a currently unique concept of flash heating, which gives Karaya gum great microbiological quality.

Associated with a specific preparation and an original transfer of the products, this unique process assures a remarkable homogeneity of the temperature within the treated gums. This process has opened new horizons to Karaya gum. It may now be used alone or in association with other hydrocolloids. Ultimately, for the formulation of coatings, fillings, dressings, desserts and emulsified sauces, Karaya gum can answer to new needs regarding texture improvement.

Karaya gum is a natural gum exudation 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 (especially in Senegal and Mali) 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, savory sauces, ready-to-eat meals, ice creams, and biscuits. Without any chemical modification, Karaya gum offers many functional properties: texturing and bulking agent, dietary fiber, adhesive compound, viscosity control agent, water retention and suspending properties. Karaya gum's effect on textures is significant, even at low concentrations.

It is 100 percent natural and vegetarian, free from pesticides and GMOs. It contains no gluten and is high in fiber. It is classified as E416 by the EFSA (European Food Safety Authority) additive referential.

According to EFSA and the JECFA (the Joint FAO/WHO Expert Committee on Food Additives), there is no safety concern for Karaya gum and there is no need for a numerical ADI (Acceptable Daily Intake) for Karaya gum.

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Alland & Robert

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Alland & Robert is headquartered in Paris and has two facilities in Normandy. In 2015, Alland & Robert produced over 13,000 tons of Gum Acacia. Alland & Robert provides customers with a fully dedicated R&D team, research programs and exclusive partnerships with globally recognized universities.

Acacia gum is a 100 % natural hydrocolloid that embodies today’s market trends: multifunctional, sustainable and natural. It is also a natural fiber alternative that is used in dairy and dietary products in the health, food and pharmaceutical industry.

Alland & Robert offers both senegal and seyal grades of gum acacia, useful for many applications: 

-    Confectionery: regular and sugar free coating, gum drops
-    Flavors: emulsions, encapsulation, bulking agent
-    Beverage: emulsions, stabilizations
-    Wine: stabilization of coloring matters, mouth feel improvement
-    Dairy products: fiber claim
-    Dietary products: soluble fiber, health benefit
-    Snacking: natural glue
-    Bakery: extruded products
-    Pharmaceutical products: coating, tableting
-    Cosmetics: thickening agent
-    Technical: carbonless paper, agglomerating agents

Furthermore, Alland & Robert is the leader of gum karaya, mainly used in the pharmaceutical industry.

As an expert in gum acacia and gum karaya, Alland & Robert offers extensive products and services:

-    Safe and sustainable supplying – traceability of raw material
-    High production and storage capacity – security and stability
-    Dedicated lab and R&D team – experts in gum acacia
-    Strong worldwide distributor network – flexibility and proximity

 

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