EDISON, N.J. — ISC Gums introduced Silk 500, a blend of gellan and acacia designed to provide stability and texture in non-dairy beverages.

Silk 500 produces a stable emulsion allowing for the removal of soy lecithin from formulations, ISC said. It is suitable for use in reduced-sugar and sugar-free applications.

Benefits of using acacia for sugar reduction include achieving desired texture and mouthfeel and masking undesirable afternotes of sugar replacers. It also has been shown to lower the peak glucose response.

More than 40,000 products containing acacia have launched in grocery store shelves over the last five years. ISC predicted acacia use will grow in 2020 as demand for clean label products continues to rise.