Morouj Commodities UK Mechanical Powder

• 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)

• 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

• 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.

• 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.

• 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 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.

• 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.

• 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.

• 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.

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