Technical / White Paper
Study: the addition of acacia Gum in breads can increase shelf life
ALLAND & ROBERT has conducted an independent study on the impact of acacia gum in classic sandwich breads and gluten free breads.
The addition of acacia gum increases the water retention, softness and preserva¬tion of both types of breads, with a significant impact on shelf life.
Acacia gum is also recognized as a fiber, and the addition of acacia gum in products formulations may allow nutritional allegations based on fiber enrichment according to the dosage and the country regulations.