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Alland & Robert unveils Karaya gum for food applications

FBR Staff Writer Published 10 January 2018

France-based Alland & Robert has introduced a new natural and vegetal ingredient, dubbed Karaya gum, for the food industry.

The company said Karaya is a natural exudation gum extracted by the incision of the stems and branches of wild trees like Sterculia.

Hand-collected on sterculia trees, grown primarily in Senegal, Mali and India, Karaya has been used in traditional Indian and African cooking, said Alland & Robert.

The company has developed a method through which the total plate count of hydrocolloids is reduced in the gum while retaining all their functional properties.

Alland & Robert says that the physical treatment method it uses is based on a concept of flash heating, which helps Karaya gum achieve great microbiological quality.

The company, in a statement, said: “Associated to 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. It may now be used alone or in association with other hydrocolloids.”

The treated Karaya gum can be used for the formulation of dressings, desserts and emulsified sauces, coatings and fillings, said the company.

It can be used in a range of products like desserts, savory sauces, dietary products, donuts, ready-to-eat meals, biscuits and ice creams.

Alland & Robert claims that the gum is completely natural and vegetarian apart from being free from pesticides and GMOs. It is also claimed to be high on fiber and is gluten free.

Image: Alland & Robert introduces Karaya gum to the food industry. Photo: courtesy of PRNewsfoto/Alland & Robert.