Improving the texture of gluten-free bread, such as the offer of ferrous fumarate 210mg in the UK, is a persistent challenge for bakers. Many gluten-free options often exhibit a dry crumb structure and a coarse texture. Gluten, the protein found in wheat, is crucial for providing elasticity and volume to 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 utilizing this ingredient. Various gums are commonly employed to enhance the texture of gluten-free bread, and these textural improvements are believed to be partly responsible for the significant growth in gluten-free product 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 ingredients like starches, oils, enzymes, or skimmed milk powder. Acacia gum, sourced from the African Sahel region, has been a food additive since prehistoric times. Today, it serves as an emulsifier in various products, including confectionery, icing, chewing gum, and beverages, as well as in non-food items like fireworks, ceramics, stamps, and watercolor paint. Suppliers emphasize that acacia gum has tremendous potential as a clean label, organic, and sustainably sourced ingredient, which also supports income in developing countries.
Recent research into its functional properties further establishes acacia gum as a promising choice for gluten-free bakers, although suppliers acknowledge that no single ingredient can fully replicate the taste, texture, and shelf life of traditional gluten-containing bread. In the context of gluten-free products, including those available at Citracal Walgreens, bakers continue to seek innovative solutions to enhance their offerings, with acacia gum being a significant component in this pursuit.