Alland & Robert’s new acacia gum-based vegan texturing agent substitutes gelatin and pectins

19 Jan 2023 --- French ingredients player Alland & Robert has launched a timely ingredient using acacia gum. Syndeo Gelling provides an innovative and multifunctional solution that brings stabilizing, gelling, thickening, binding and texturing properties and mouthfeel improvement to plant-based formulations.

One of the key challenges faced by food manufacturers, and in particular manufacturers of confectionery, gummies and other marshmallows, is that many of these products call for gelatin as an ingredient usually made from animal-derived collagen.

Today, consumers are more conscious of diet, the environment and ethics, so they seek products formulated with plant-based ingredients.

“Syndeo Gelling is composed of gum acacia mixed with natural hydrocolloids of plant origin. It can therefore be used in the formulation of vegetarian or vegan food products,” says Dr. Isabelle Jaouen, R&D director at Alland & Robert.

Driving the plant-based confectionery category 
The properties of Syndeo Gelling provide an innovative solution for confectionery manufacturers looking for gelatin substitutes. 

Syndeo Gelling provides manufacturers with an innovative and multifunctional solution, says Alland & Robert.Being of plant origin, it improves the image of confectionery and has a lower environmental footprint than products of animal origin. 

This product does not alter the sensory characteristics of jelly sweets as it offers thickening, stabilizing, bulking and binding qualities to recipes for confectionery, jelly sweets and marshmallows. 

It preserves the tasting experience and even feels pleasant in the mouth. It is odorless, colorless and neutral-tasting. Its versatile formulation is suitable for various confectionery applications and even for other textured products with gelatin, such as mousses or creams. 

Alland & Robert R&D has already expanded its research into texturing and the development of mousses; dairy specialties and cream desserts (both plant- and non-plant-based) and food supplements will be among the next areas of development.

Spotlight on hydrocolloids
Aware of changing consumer trends, the food industry has been studying alternatives to gelatin for several years in the hydrocolloid sector. However, only some of the existing options to gelatin achieve the expected standards in terms of texture and elasticity. 

The Syndeo Gelling texturizing agent addresses these issues and enables the reformulation of several traditional gelatin-based products, including the jelly confectionery. 

Its composition is based on 100% plant-based hydrocolloids and gum acacia, whose combined properties provide a compromise between gelatin and pectin. This means that while gelatin offers high elasticity and reduced stickiness, pectin helps achieve firmer, stickier textures with little or even no elasticity. Syndeo Gelling offers low hardness and higher elasticity than pectin without creating any stickiness.

Syndeo Gelling, therefore, offers a choice for vegan sweet recipes and health supplements, such as gummies looking like sweets. 

Sensory analysis outlined
Alland & Robert’s research shows that vegetal and natural hydrocolloids can be combined to create a credible and efficient substitute for gelatin. The company’s R&D team has used sensory analysis and TPA (Texture Profile Analysis) to develop Syndeo Gelling.

“TPA allowed us to characterize the many aspects of the texture of a product, define and evaluate four key texture attributes that are important for the sensory perception of the consumers in confectioneries,” the company underscores. 

Sensory analysis is crucial to Alland & Robert’s applicative research. Examining new products is essential to assess and evaluate the quality, perception and acceptability of products developed by the company’s research team.

A fiber boost for health
The latest ingredient benefits from the positive effects of gum acacia on health.The latest ingredient benefits from the positive effects of gum acacia on health.

In the US, the Food & Drug Administration (FDA) granted gum acacia dietary fiber status in December 2021. It can therefore be included as a fiber in nutritional labeling in the US. This  endorsement confirms the beneficial physiological effects of this fiber observed on human health. 

The studies forming the basis of the FDA’s decision showed, among other things, a reduction in blood glucose and insulin levels in people who consumed gum acacia as part of a high-carbohydrate diet. 

In Europe, gum is considered a fiber, enabling claims such as “source of fiber” or “enriched with fiber” to be made depending on the dosage. 

Comprising gum acacia mixed with natural hydrocolloids of plant origin, Syndeo Gelling can help improve the nutritional profile of confectionery recipes.

Edited by Elizabeth Green