The Wisconsin-headquartered taste and nutrition specialist has launched a texture system that enables bakers overcome the current sunflower supply challenges caused by the war in Ukraine.
Adding between one and 3% of acacia gum to either gluten-free or white bread can improve softness and extend shelf-life, according to French supplier Alland & Robert.
The US Food and Drug Administration has amended food additive regulations to allow expanded safe use of acacia gum (gum arabic) in foods, in response to a petition filed by Nexira, supplier of a dietary soluble acacia gum marketed as Fibregum.
Following a positive safety opinion from EFSA last month, US hydrocolloids company TIC Gums is expecting its gum acacia modified with n-octenyl succinic anhydride (OSA) to received European clearance in 2011.
The potential rise of sugar beet pectin use in the food industry
could see it substitute for gum arabic in emulsions, according to
new results from Wales.
Colloides Naturels International targets natural market demand with a combination of a wheat fibre and an acacia gum fibre that provides non-soluble and soluble fibre for a wide variety of food applications.
A gum produced from corn fibre could offer a viable and profitable
alternative to gum arabic as emulsifiers in beverages, if research
from the US continues to produce positive results.
Widespread procurement and more than 100 years in business help
French hydrocolloid producer Colloides Naturels International (CNI)
assure supplies for gum arabic amid global shortfalls in stock,
writes Lindsey Partos.
Early depletion of African gum stocks have driven up global prices
of gum acacia. US company TIC gums this week passed the price rise
of gum arabic on to the market.
