FODMAP-friendly Fibregum for food and beverage manufacturers is now being exclusively distributed by Hawkins Watts in Australia and New Zealand.
Global gum acacia supplier Nexira recently obtained FODMAP-Friendly certification for its range of Fibregum products, enabling these ingredients to be used in the manufacture of FODMAP-friendly products.
Fibregum is an all-natural dietary fibre that is sourced from acacia trees. Because it has a high dietary fibre value and high digestive tolerance, it is well-suited to manufacturing FODMAP-friendly products, according to Hawkins Watts.
Due to its very complex structure with a high molecular weights (from 300 to 800 kDA), Fibregum is gradually fermented from transverse colon to descending colon without generating discomfort, the ingredients company says.
FODMAPs are short-chain carbohydrates that are poorly absorbed in the gastrointestinal tract, and can cause Irritable Bowel Syndrome (IBS) manifestations such as gas, bloating, and discomfort.
A low-FODMAP diet is increasingly being prescribed for people with digestive disorders or symptoms of IBS, and the use of the FODMAP friendly product claim is also on the rise in Australia.
“We are definitely fielding a lot of enquiries currently,” Hawkins Watts’ product manager for Nexira and Fibregum Amanda Thomas said.
Acacia Gum is naturally derived substance from Acacia trees that grow in the African region. Nexira sources its raw material – acacia gum exudates – from various countries in Africa.
The raw gum is collected and shipped to France for processing where it is solubilised, filtered and spray dried to form an agglomerated low-dust powder.
According to Hawkins Watts, Fibregum is one of the first acacia gum products to receive FODMAP certification.
Acacia gum is commonly used as an emulsifier and film former in many foods, including confectionery, bakery and cereals, encapsulation, sauces, dressing and dips, ice cream and dairy, and ingredients. It can also provide mouthfeel properties.
Replacing the body lost from reducing sugar and low viscosity means it is a great fibre source for beverages, without affecting viscosity,” Thomas says.
Fibregum provides stable flavour emulsions, and in baked products, reduces water migration and retards staling.
The ingredient also enhances extrusion and cohesion, improving crispness in extrusion products, and increases dietary fibre without contributing to taste while enhancing mouthfeel. In confectionery it reduces hydroscopicity, and acts as a binding agent at high dose rates.
