date:Mar 12, 2019
example snacks, bars and beverages. Formulating these products to reach a satisfactory organoleptic profile and low-calorie content involves new formulation and acacia gum is a part of that, he adds.
Currently, the company is working on projects using acacia gum to partially or entirely replace gelatin, an ingredient that while well known and widely used is in some cases less desirable because it is derived from animals.
Further RD projects include a focus on high-emulsifying complexes for