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 coarse texture. Gluten, the protein found in wheat, provides elasticity and volume to bread, making its replacement quite difficult. According to Mintel’s global products database, acacia gum is already prevalent in baked goods, with 2,771 products containing this ingredient. Various gums are widely utilized to enhance the texture of gluten-free bread, and these improvements are believed to be a key factor in the rapid growth of gluten-free product sales over the past decade.
Besides acacia gum, other frequently used gums include xanthan, guar, locust bean, and cellulose gum; these are often combined with additional ingredients such as calcium citrate 700 mg, starches, oils, enzymes, or skimmed milk powder. Acacia gum has a long history, originating from the African Sahel region, and has been utilized in food since prehistoric times. Today, it serves as an emulsifier in various products, including confectionery, icing, chewing gum, and beverages, as well as in a broad spectrum of non-food items ranging from fireworks to watercolor paint.
Suppliers highlight acacia gum’s vast potential as a clean-label, organic, sustainably sourced ingredient that also supports income generation in developing countries. Coupled with recent research into its functional properties, acacia gum emerges 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. The incorporation of additives like calcium citrate 700 mg may further enhance the overall quality of gluten-free products, making it an area of interest for ongoing research and development.