Acacia Gum Improves Texture and Shelf Life of Breads: Study

07 Apr 2017 --- A sensory study commissioned by acacia gum manufacturer Alland & Robert has revealed that breads containing acacia gum are more appreciated by consumers. Trials involving a panel of 58 people were conducted on two different types of bread: white sandwich bread and gluten free bread, using two grades of acacia gum — Acacia Gum seyal and Acacia Gum senegal — with three different dosages of 1%, 3% and 6%. 

The results were measured against a control bread which contained no acacia gum and the research produced significant results with both white sandwich bread and gluten free bread.

By using specific dosages of either Acacia Gum seyal or Acacia Gum senegal, acacia gum improved the texture in each type of bread, leading to a 25% increase in softness in white bread after 4 days, the study showed. 

The addition of acacia gum was also shown to increase water retention in the breads, leading to a higher final weight for identical original recipes and allowing for a heightened sensation of freshness. Breads with added acacia gum received more positive feedback on taste, color, smell and crustiness than the control sample, according to the study. 

The study was conducted by LEMPA (Laboratory for the testing of food products), an independent French laboratory specialized in bakery products, and sought to measure the impact of acacia gum in breads in terms of texture, water retention and preservation, as well as sensory evaluation. 

As a fiber, acacia gum offers a number of benefits as it is resistant to acidity and heat, has a low calorific value as well as a very low glycemic index. In addition to this, acacia gum has scientifically recognized prebiotic effects and its use has no side effects, such as bowel issues. 

Acacia gum is a multifunctional additive that can be used as a coating for confectionery or pharmaceuticals, an emulsifier, a stabilizing agent, or a fiber. Acacia gum is found in small doses in a large number of everyday products, including wine, candy, cosmetics, soft drinks, flavorings, paint and pharmaceuticals, Frédéric Alland, CEO of Alland & Robert, told FoodIngredientsFirst.

Since acacia gum has no flavor, it has an impact on the texture (making the bread softer), but not on the flavor directly, Alland said, adding that the use of acacia gum in bread products is “definitely a growing trend.”

Depending on country regulations, the addition of acacia gum will allow fiber enrichment nutritional claims (“enriched in fibers” and “source of fibers”).