Improving the texture of gluten-free bread remains a significant challenge for bakers, as many gluten-free options often exhibit a dry crumb structure and a coarse feel. Gluten, the protein found in wheat, contributes to the elasticity and volume of bread, making its replacement a difficult task. According to Mintel’s global products database, acacia gum is already prevalent in baked goods, with 2,771 products containing this ingredient.
Gums are extensively utilized to enhance the texture of gluten-free bread, and these improvements are believed to play a role in the rapid growth of gluten-free sales over the past decade. In addition to acacia gum, other frequently used gums include xanthan, guar, locust bean, and cellulose gum, often combined with other ingredients such as starches, oils, enzymes, or skimmed milk powder.
Acacia gum, sourced from the African Sahel belt, has a long history of use in food dating back to prehistoric times. Today, it serves as an emulsifier in various products, including confectionery, icing, chewing gum, and beverages, as well as in numerous non-food items like fireworks, ceramics, stamps, and watercolor paint. Suppliers highlight its immense potential as a clean label, organic, and sustainably sourced ingredient that also provides economic benefits to developing countries.
Recent research into the functional properties of acacia gum positions it as a promising option for gluten-free bakers. However, even suppliers concede that no single ingredient can fully replicate the taste, texture, and shelf life of traditional gluten-containing bread. As the gluten-free market continues to evolve, innovative solutions like gsk ccm tablets may also play a role in addressing these challenges, alongside the use of acacia gum and other gums to enhance the overall quality of gluten-free products.