The Unique Acacia Advantages In Cereal Bars & Snacks

Looking for the perfect ingredient both Organic, Clean Label and Sustainable?

Sustainably sourced in Africa, acacia gum is a dried exudate that comes from the stems and branches of acacia trees. All-natural, organic and easy-to-use, acacia is an excellent solution both easy-to-use, highly effective, organic and natural for convenient and healthy on-the-go snack options, let’s discover it!

Technological Properties

First of all, acacia gum plays a unique role as a binding and texturing agent contributing to successfully develop Snacks and Granola Bars. Crunchy or chewy: this property permits to adjust and obtain the ideal texture according to your needs. With its emulsifying properties, acacia can substitute lecithin for cleaner labels. Acacia can also help you to (re)formulate reduced in sugar or reduced in fat baked goods maintaining the right texture.

Thanks to its binding properties, Acacia will keep all of the ingredients bound together without making the finished product sticky and will improve the processability and profitability: avoiding fracturability, removal and waste. Thereby, cereal bars shape after cutting is also maintained.

In product development, moisture regulation is particularly important for preservation and optimized shelf-life. Acacia stabilizes the texture on storage, which avoids hardening or softening and avoids the sticking effect on the packaging thanks its superior water regulation properties. This also allows for improved water retention over the shelf-life, thereby bringing freshness and chewiness over a longer period of time.

Cereal bars study Nexira — **Cereal bars study: Moisture Variation during Storage – (room conditions)**

**Cereal bars study: Moisture Intake at 30°C/80 % (RM)**

For these technological purposes, Nexira’s Experts recommend generally a use level between 1-4% (up to 35%) and to blend the dry mixtures into the dry ingredients before mixing into the syrup.

Nutritional And Health Interest

Looking for dietary fibers that provide added nutrition and health value to your formulation?

inavea™ PURE ACACIA & inavea™ BAOBAB ACACIA are what you need. inavea™ PURE ACACIA and inavea™ BAOBAB ACACIA offer the value of fiber enrichment with a guaranteed minimum of respectively 90% and 67% soluble fiber* and prebiotic properties in a large array of Bakery, Cereal & Snack applications.

Thanks to its highly branched structure, inavea™ PURE ACACIA is gradually fermented from transverse to descending colon and offers high digestive tolerance. Certified FODMAP-friendly, our ingredient can be consumed by people with digestive disorders.

Looking for natural prebiotics?

Prebiotic effect of acacia fiber has been largely demonstrated for 40 years in more than 40 studies. inavea™ PURE ACACIA has a strong prebiotic effect at a dose of 10 g/day, stimulating healthy bacteria and contributing to the Short Chain Fatty Acids production.

inavea™ BAOBAB ACACIA is an all-natural and organic synergistic formulation of Baobab & Acacia, two African treasures with a carbon neutral footprint. inavea™ BAOBAB ACACIA offers a provenprebiotic effect at 5g/d which contribute to the balance of microflora for enhanced digestive health and general well-being.