What is Acazen?
Acazen is Alpinia Institute’s specially formulated acacia gum fibre supplement. Acazen is 100% plant-based, and 89% of the entire product consists of soluble fibre. Acacia gum, long hailed as a powerful traditional remedy in various traditional medicine systems, is the resin extracted from the Acacia tree, which is native to Senegal. All the acacia gum used in Acazen is sustainably sourced and minimally processed using a patented production method to preserve its potency.
Acazen is also 100% vegan, gluten-free, and is odorless and tasteless. This makes Acazen the perfect fibre supplement to be incorporated into a variety of diets in many ways. The only limit is your creativity! Read on for some tips on how you can use Acazen in your daily life.
The Classic Way
This is the classic way to use Acazen, as mentioned on the product webpage, and is probably the easiest and quickest method of incorporating Acazen into your diet.
Simply stir the contents of one sachet into a glass of liquid, yoghurt, cereal, muesli, oatmeal, or porridge and enjoy. As mentioned, Acazen is odourless, tasteless, and is also completely soluble in liquids. Unlike insoluble fibre, the soluble fibre in Acazen does not require any additional intake of liquids. The suggested intake is 2 sachets a day.
The Adventurous Way
If you’re feeling more adventurous, the Alpinia team has put together a bunch of Acazen-based recipes for you to try! Head on over to our blog where you can find all sorts of recipes ranging from low-FODMAP, to vegan, to gluten-free—and much more!
Like a Pro
Did you know that you can use Acazen in many functional ways besides just incorporating it into a recipe? Acacia gum has very good solubility (dissolves well) in both hot and cold water, and is quite versatile beyond that. In addition to its nutritionally valuable function as a soluble dietary fibre, acacia can be also be used as an:
▪ Thickening agent
▪ Binding agent
Read on to learn how you can make the most out of this versatile ingredient.
Acacia gum is an excellent emulsifier, which means that it can be used to help two liquids (that don’t mix together well on their own) mix together more effectively.
For instance, you can use Acazen to replace emulsifying substances in salad dressing, such as egg yolks or cream. This is an easy way to make vegan versions of popular salad dressings such as French or Ranch dressing*.
Acacia gum has a low surface activity compared to proteins. In recipes, use it as an emulsifier with oil with an oil : acacia gum ratio of 1:1. In contrast, proteins can be used in an oil : protein ratio of 10:1 . Also, make sure to mix acacia gum with water first before introducing oil.
Two ways to use Acazen as a thickening agent include using it to replace potato starch in sauces and soups, as well as using it to replace gluten. Mixing acacia gum with liquid makes the liquid thicker, since acacia gum increases the viscosity of liquids in an aqueous solution. This means that acacia gum is a great ingredient for thickening sauces and soups! 
Gluten-free breads or biscuits are often less chewy and more crumbly due to the absence of the gluten. According to a study on gluten-free cookies, adding acacia gum at concentrations of 0.5 and 1.0 g/100 g increases the adhesive and viscoelastic properties of the cookies. Translation: chewier, less crumbly cookies! Testers also rated the sensory properties of gluten-free cookies made with exudate gums higher than those made without them .
One recipe idea is cookies made from rice or chickpea flour with the addition of Acazen.
Acacia gum can be used as a stabiliser; for example, it can be used to increase both the bioavailability and water solubility of turmeric .
Turmeric, widely acclaimed as a nutritionally valuable substance, has the disadvantage of not being soluble in water. This means that boiling hot water with turmeric as a tea does not work well, as the turmeric does not dissolve and thus has a low bioavailability.
Consider the below picture. The more opaque liquid is a mixture of turmeric, water, and Acazen, while the more transparent liquid is a mixture of only turmeric and water.
As you can see, the turmeric-water mixture forms sediment and the turmeric is present
as a separate phase (see the red arrow pointing out the water line). In the mixture with Acazen, the turmeric dissolves in the water. No more floating turmeric flakes, and only minimal sediment is visible.
Acazen can be used as a binding agent, for example as a replacement of egg yolk in a breadcrumb coating. Egg yolk is used in breadcrumb coatings to bind the dough and moisten the surface of the breadcrumbed food. Since acacia gum, dissolved in a liquid such as water or a plant milk, has good binding properties , , it works well as a vegan substitute for the egg yolk used in a breadcrumb coating.
Like these recipe ideas or want to share your own? We’d love to hear from you! Drop us a line at email@example.com.
- W. Baltes, R. Matissek; Lebensmittelchemie, Springer Verlag, Heidelberg, 7. Auflage, 2011.
- R. Ebermann, I.Elmadfa, Lehrbuch Lebensmittelchemie und Ernährung, Springer Verlag, Wien, 2. Auflage, 2011.
- H.-D. Belitz, W.Grosch. P.Schieberle, Lehrbuch der Lebensmittelchemie, Springer Verlag, Heidelberg, 6. Auflage, 2008.
- N.Bhat, A.Hamdani, I.Wani, Gluten free cookies from rice-chickpea composite flour using exudate gums from acacia, apricot and karaya, Food Biosience Vol.35, 2020; available at: https://doi.org/10.1016/j.fbio.2020.100541
- Personal conversation with food technologist, self-experiment