Colloides Naturels Inc.

July 12, 2005
Acacia Gum Helps Lower Products' Glycemic Index

Colloides Naturels’ new Fibregum, 100% acacia gum, has been proven to significantly reduce the total Glycemic Index of food products, according to the company. Fibregum itself has a negligible GI since it is not digested in the small intestine. All natural, GMO-free, flavorless and odorless, Fibregum is an excellent source of soluble dietary fiber (90%).

Fibregum, a prebiotic shown to enhance digestive health, provides functional benefits as well. Superior stabilization, enhanced texture, fiber fortification and increased shelf-life are just some of the advantages Fibregum can bring to your products. Please come by CNI IFT booth #4009, in New Orleans, to learn more about how Fibregum can improve the health benefits and nutrition of your products.

Acacia gum (gum arabic, E 414) is traditionally used for many food applications including emulsification, stabilization, film-forming and encapsulation in a variety of processed foods and beverages, especially in the confectionery and beverage flavor emulsion segments. Acacia gum is also a functional ingredient in pharmaceutical and selected industrial applications.