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.
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.
The Sudanese ambassador to the US has threatened to withdraw the
supply of gum arabic, an emulsifier and stabiliser used by the food
industry, in response to a pledge to impose sanctions to help bring
an end to the bloodshed in Darfur.
A matrix of sucrose, gelatin and gum Arabic can successfully
encapsulate citrus flavours, and offer potential as a cheaper
alternative to pure gum Arabic for the process.
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.