Cassia Gum
Cassia Gum
It is a food additive made from the endosperm of cassia obtusifolia
also known as senna obtusifolia or cassia tora. Cassia gum is a naturally
occurring polymer with mannose and galactose as its repeating units.
Cassia gum forms high viscosity by swelling in water after it is boiled.
Cassia gum is used as thickener, emulsifier, foam stabilizer, moisture
retention agent and texturizing agent in cheese, frozen dairy desserts
and mixes, meat products and poultry products.
Key Features:
- Easily disperses and increases viscosity with temperature.
- Viscosity rises exponentially with concentration.
- Neutral polysaccharide, stable in the presence of electrolytes.
- Stable across a wide pH range, but unstable in strong acids.
- High stability in retorted processes.
- Good freeze-thaw stability.
- Interacts synergistically with other hydrocolloids (e.g., carrageenan, xanthan, agar), improving consistency, elasticity, and stability, especially in freezing/melting and resistance to gelatinization.
Additional Benefits:
Gelling Agent
Texturizing Agent
Emulsifier
Thickener
Stabilizer
Natural Fibre
Bonding Agent
Applications
Pet Food
Food
Feed Industry
Cosmetics
Nutraceuticals
General Specification
