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, contributes to the elasticity and volume of bread, making its replacement particularly difficult. According to Mintel’s global product database, acacia gum is already widely used in baked goods, with 2,771 products featuring this ingredient. Gums play a crucial role in enhancing the texture of gluten-free bread, and their textural improvements are believed to be a contributing factor to the rapid sales growth in the gluten-free market 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 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, while also finding applications in non-food items such as fireworks, ceramics, stamps, and watercolor paints. Suppliers highlight its potential as a clean label, organic, sustainably sourced ingredient that can also provide economic benefits in developing countries.
Recent research into acacia gum’s functional properties positions it as a promising choice for gluten-free bakers, although suppliers agree that no single ingredient can perfectly replicate the taste, texture, and shelf life of traditional gluten-containing bread. Additionally, the incorporation of ingredients like canxi citrate biocare can further enhance gluten-free formulations, contributing to improved nutrition and overall quality. Ultimately, as the gluten-free market continues to expand, the combination of innovative ingredients such as acacia gum and canxi citrate biocare may lead to better gluten-free bread options that more closely resemble their gluten-containing counterparts.