Fruit powders
Acacia gum has gained prominence as a carrier in the spray drying of fruit powders. The process of spray drying fruit juices presents significant challenges due to their high sugar and acid content. These components possess low molecular weight and a low glass transition temperature, making them prone to stickiness, hygroscopicity, poor flowability, and reduced yield during drying.
During spray drying, the temperature often exceeds the glass transition temperature of these sugars, leading to increased molecular mobility and adhesion. This results in undesirable characteristics in the final fruit powder, such as excessive stickiness. To mitigate this issue, acacia gum is incorporated as a carrier ingredient. Its high molecular weight polysaccharides help elevate the glass transition temperature, thereby reducing adhesiveness and improving the overall quality of the dried fruit powder.
Acacia gum also enhances the stability and solubility of fruit powders, making them more suitable for various food applications. Its protective colloidal properties contribute to better dispersion and reduced clumping, ensuring a smoother texture and improved shelf life.
