Cassia Gum Food Grade
Cassia Gum Food Grade is a natural food additive derived from the seeds of the Cassia Tora plant. It is a refined end-product that is composed of high molecular weight polysaccharides, which have thickening, gelling, and stabilizing properties.
Cassia Gum Food Grade is used in a wide range of food products, including dairy, meat, and bakery products, as well as canned and frozen foods. It is a popular alternative to synthetic thickeners and stabilizers, and is known for its ability to form strong, flexible gels even at low concentrations.
In dairy products, Cassia Gum Food Grade is used as a stabilizer and thickener, helping to prevent separation and improve the texture and mouthfeel of the product. In meat products, it can help to improve water binding and reduce cooking losses, while also improving the texture and flavor.
In bakery products, Cassia Gum Food Grade is used to improve the texture, volume, and shelf life of the product, and can also help to reduce the need for other additives such as eggs and milk.
Cassia Gum is comprised of at least 75 % polysaccharide consisting primarily of a linear chain of 1,4-ß-D-mannopyranose units with 1,6 linked ä-D-alactopyranose units.
Cassia gum forms firm thermoplastic gels with carrageenan.
Cassia gum and xanthan gum, on their own, do not have the ability to form gels. But cassia gum combined with xanthan gum, aqueous dispersions of cassia gum form cohesive, elastic gels.
Cassia is known as one of the best gelling agent, thickening additives, emulsifying additives and stabilizing additives.
Shelf Life : 24 months after manufacturing.
Storage : In covered finished good shed, in dry atmosphere.