Knowde Enhanced TDS
Identification & Functionality
- INCI Name
- Ingredient Origin
- Cosmetic Ingredients Functions
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
- CAS No.
- 9000-01-5
- EC No.
- 232-519-5
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Key Attributes
- No allergenic substances
- 100% natural plant origin
- Gluten-Free product
- Over 90% soluble prebiotic Fiber
- Suitable for Vegan, Muslim & Jewish diets.
- Recognized by the EFSA and FDA
- Low Glycemic index
- No Special Storage Requirements
- Very low viscosity
- Low calorific value (1.7 kcal/gram)
Applications & Uses
- Applications
- Color Cosmetic Applications
- Food & Nutrition Applications
- Skin Care Applications
- Confectionery
- Prevent sugar crystallization
- Boundary film in glazing systems
- Texture modifier
- Emulsify and keep fatty components evenly distributed in toffees and caramels
- Can be used in any concentration from 10% to 45%
- Can be used with starch, gelatin, agar and pectin
- Confectionery - Functional Usages
- Reduced Calorie Products- Used in the manufacture of reduced calorie nougat and toffee products.
- Chewing Gum – used as a coating material on chewing gum.
- Dry Roasted and Spicy Nuts – used as a barrier between the nut and flavoring to prevent spoilage.
- Chocolate coated fruit, nuts and dragees – acts as a barrier to prevent leeching between the two products.
- Flavours and Beverages
- Liquid Flavor Emulsions - Used to prepare and stabilize essential oil emulsions.
- Spray Dried Flavor Encapsulation – Excellent emulsification properties, low viscosity, bland flavor and prevents flavor oxidation.
- Nutritional Values – Convenient way to add soluble fiber.
- Easily achievable “Good Source” and “High Fiber” labels – 2.5g (10% DRV) or 5g (20% DRV) to achieve Good Source or High Fiber ratings, respectively.
- Food Colouring and Nutrition
- Used as a base for the preparation of spray dried color oleoresins such as annatto, paprika and turmeric.
- Also used to prepare and stabilize liquid color emulsions.
- Affords the benefits of soluble fiber without the adverse effects to the organoleptic properties of the food.
- Gluten-Free Baking
- Gluten-free bread requires polymeric substances that mimic the viscoelastic properties of gluten in bread dough.
- Research studies have successfully formulated Gluten-free bread by incorporating Gum Arabic, Carboxymethyl Cellulose (CMC)/Guar Gum and egg albumen into non wheat flours.
- Baking
- Increases water absorption Increase the maximum dough height and bread volume.
- Improves toasting characteristics
- Aids gluten effect
- Adds soluble dietary fiber
- Can be used with starch, gelatin, agar and pectin
- Frozen Dough - incorporating Gum Acacia into frozen dough reduces ice crystallization, thus improving the quality of the finished product.
- Fruit Post Harvest
- Research shows that the use of 10% Gum Acacia solution increased and enhanced the shelf life of Mangos, Tomatoes and Peppers by more than 20 days.
- This photo shows a Washington State University researcher adding an edible solution of water and Gum Acacia to a Skeena Cherry processing line to reduce cracking in fresh market cherries.
- Pharmaceutical
- Used as a binder and as a glaze for pharmaceutical tablets.
- Used in syrups as a suspending and emulsifying agent.
- One of the main ingredients of medicated cough drops and lozenges.
- Maintains shelf life - Gum Acacia helps to protect unstable oils and flavors from spoiling and developing off-tastes.
- Cosmetics
Used in lotions, protective creams, mascara, moisturizer and anti-aging products:
- Increases viscosity
- Used as a stabilizer
- Imparts spreading properties
- Provides a protective coating
- Gives a smooth feel
Properties
- Solubility
Regulatory & Compliance