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French company Alland and Robert introduces Karaya gum to food industry
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Monday, 12 February, 2018, 08 : 00 AM [IST]
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Alland and Robert, a French company established 134 years ago, is the global leader in the manufacturing of Karaya gum, which has a number of applications in the food industry. As a natural gum coming from wild trees, it is a vegetal ingredient.
The company has developed a method of physical treatment that reduces the total plate count of hydrocolloids while preserving all their functional properties.
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, which may now be used alone or in association with other hydrocolloids.
Ultimately, for the formulation of coatings, fillings, dressings, desserts and emulsified sauces, the gum is the 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, donuts, savoury sauces, ready-to-eat meals, ice cream and biscuits.
Without any chemical modification, Karaya gum offers many functional properties: texturing and bulking agent, dietary fibre, 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 per cent natural and vegetarian, free from pesticides and genetically-modified organisms (GMOs). It contains no gluten and is high in fibre.
It is classified as E416 by the European Food Safety Authority (EFSA) additive referential.
According to the EFSA and the the Joint Food and Agriculture Organisation/World Health Organisation (FAO/WHO) Expert Committee on Food Additives (JECFA), there is no safety concern for Karaya gum and there is no need for a numerical acceptable daily intake (ADI) for it.
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