In cake batter systems, gum acacia helps in aeration and moisture retention, which results in good moisture and longer shelf life.
Gums also can provide a clean label alternative for emulsifying in several applications. Gum Arabic can act as a dough conditioner, stabilizing the dough system and reducing the rate of staling. TIC Gums offers a Pre-Hydrated Gum Arabic line that allows for easy incorporation into bakery systems.
In cake products, which require an oil-in-water emulsion, gum acacia provides miscibility to these typically immiscible phases, said Derek Holthaus, scientist with TIC Gums. Gum acacia helps trap gas bubbles in batter systems, creating an aerated texture and assisting with water retention for longer shelf life... read more.