Alland & Robert introduces innovative Karaya gum to the food industry

636510904585760287Karayagumexudation_1513683131131-12-HR.jpg

09 Jan 2018 --- Leader in Karaya gum manufacturing, Alland & Robert has developed a method of physical treatment that reduces the total plate count of hydrocolloids while preserving all their functional properties. As a natural gum coming from wild trees, Karaya gum is a natural and vegetal ingredient that can be used for many food and pharmaceutical applications.

This major innovation is based on a currently unique concept of flash heating, which gives Karaya gum great microbiological quality.

Associated with a specific preparation and an original transfer of the products, this unique process assures a remarkable homogeneity of the temperature within the treated gums. This process has opened new horizons to Karaya gum. It may now be used alone or in association with other hydrocolloids. Ultimately, for the formulation of coatings, fillings, dressings, desserts and emulsified sauces, Karaya gum can answer to new needs regarding texture improvement.

Karaya gum is a natural gum exudation obtained by the incision of the stems and branches of Sterculia trees. Also commonly named "Sterculia", it is hand-collected on sterculia trees growing on dry and rocky areas, mainly in specific regions of Africa (especially in Senegal and Mali) and India. It has been used for many centuries – and is still very common – in traditional African and Indian cooking.

Karaya gum can be found in a wide variety of products such as dietary products, desserts, medication, donuts, savory sauces, ready-to-eat meals, ice creams, and biscuits. Without any chemical modification, Karaya gum offers many functional properties: texturing and bulking agent, dietary fiber, adhesive compound, viscosity control agent, water retention and suspending properties. Karaya gum's effect on textures is significant, even at low concentrations.

It is 100 percent natural and vegetarian, free from pesticides and GMOs. It contains no gluten and is high in fiber. It is classified as E416 by the EFSA (European Food Safety Authority) additive referential.

According to EFSA and the JECFA (the Joint FAO/WHO Expert Committee on Food Additives), there is no safety concern for Karaya gum and there is no need for a numerical ADI (Acceptable Daily Intake) for Karaya gum.

To contact our editorial team please email us at editorial@cnsmedia.com

RELATED ARTICLES
Homepicture

Plant-based boost: Döhler Group to acquire a majority stake in Nutrafood

22 Oct 2018 The Döhler Group is to acquire a majority ...

Homepicture

World first: Dutch start-up launches zero-chemical additives and sweeteners

22 Oct 2018 Rotterdam-based start-up, 7th Circle BV, has ...

Homepicture

Dairy platforms: Arla Foods Ingredients eyes personalization and protein

22 Oct 2018 The dairy category has changed dramatically in ...

Homepicture

Arla brings organic baby brand to UK market, steps up digital offerings

19 Oct 2018 Arla is bringing its follow-on formula to UK ...