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5. What does the future hold for acacia gum?
Traditional applications either respond to a consumer need that has been established for many years (confectionery), or to intermediate product manufacturing techniques that are in full development (emulsification, micro and nano encapsulation of flavors or nutraceuticals). There are, of course, substitutes for gum acacia, but they are all chemically modified products (modified starches).
Food market demand is increasingly focused on the use of native, natural ingredients and additives, without physical, chemical or genetic modifications. Legislation precisely defines each ingredient, as well as the nutritional and health claims that guide consumer choice. Today, there is no other natural, unmodified product with such a wide range of technological and nutritional functionalities as acacia gum.
If we add to this the growth in the number of...
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What does the future hold for acacia gum?
Bibliography
Regulations
Acacia gum is a native, 100% natural ingredient used as a food additive and nutritional ingredient.
The definition of acacia gum was redefined by the 53rd FAO Expert Committee in 1999 as "the dried exudate from the trunk and branches of Acacia senegal (L.) Willdenow or Acacia seyal (family Leguminosae); synonyms: Gum arabic, Acacia gum, arabic gum, INS n° 414".
This new definition...
Directory
Main producers
• Colloïdes Naturels International (CNI) – Rouen – France www.cniworld.com
• Alland & Robert – Paris – France www.allandetrobert.fr
Statistical and economic data
Global market
Worldwide consumption of acacia gum, all grades combined, is around 55,000 tonnes a year. Over the past ten years, this market has been growing steadily, by 2 to 3% a year.
The profile of applications has changed over the last ten years. Confectionery (figures , and ), which used to account...
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