Super Gum excels for beverage stabilisation: Study

By Stephen Daniells

- Last updated on GMT

Related tags: Acacia gum, Emulsion, Milk

The modified acacia gum product 'Super Gum' could enhance the stability of beverages like coconut milk, says a new study from Germany and Thailand.

The modified acacia gum product 'Super Gum' could enhance the stability of beverages like coconut milk, says a new study from Germany and Thailand.

The modified gum could also reduce the effects of variable quality of unmodified acacia gum, state scientists from the Assumption University in Bangkok and the Technical University of Berlin in the journal Food Hydrocolloids​.

“Emulsions prepared with Super Gum EM2 or EM10 as combined emulsifier/stabilizer have very fine droplets and are completely stable at room temperature as well as at 30 °C for at least one month,”​ wrote the researchers.

“The high stability is remarkable because of the very low emulsion viscosity.”

“Super Gum EM2 or EM10 could be recommended as an interesting alternative emulsifier and stabilizer for low-viscous emulsion drinks and cream liquors,” ​they added.

The modified acacia gum was supplied by Japan’s San-Ei Gen F.F.I. Inc.

Led by TU Berlin’s Ulrike Einhorn-Stoll, the researchers tested two forms of the modified acacia gum, called EM2 and EM10 as combined emulsifiers and stabilisers in coconut oil emulsions.

The researchers state that the EM2 version was the “first and already widely tested modified acacia gum”​, while EM10 is an “improved material with an even higher molecular weight than EM2”​.

The droplet size in the emulsions made with the modified gum was below 1 micrometres and found to be completely stable for at least seven weeks when stored at 30 °C.

According to their findings, the EM10 version of the gum was a better emulsifier than EM2 when the concentrations were the same. “The relatively high emulsifier share of 8 per cent applied for compatibility reasons, can be reduced in case of EM 10 without considerable loss in emulsion stability to 6 per cent or even below,”​ said the researchers.

“[Both EM2 and EM10] could replace unmodified Acacia gum and reduce the effect of varying gum qualities as well as the necessary emulsifier content,”​ they said.

“It can be concluded that the emulsion stability was mainly a result of the excellent emulsifying properties and not of an additional thickening effect of the gums,”​ wrote Einhorn-Stoll and co-workers.

“The modified Acacia gums can be recommended as an emulsifier and stabilizer for application in different food products, preferably in low-viscous emulsions such as coconut milk drinks or other beverages,”​ they concluded.

Source: Food Hydrocolloids
Published online ahead of print, doi: 10.1016/j.foodhyd.2010.03.002
“Effect of modified Acacia gum (SUPER GUM) on the stabilization of coconut o/w emulsions”
Authors: T. Tipvarakarnkoon, U. Einhorn-Stoll, B. Senge

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