What is Cassia Gum?

Cassia gum is gelling agent.

Cassia gum is very useful in the manufacture of gels in combination of other colloids and has potentially many food applications. Cassia powder swells in water and forms high-viscosity aqueous colloids after it is boiled. It is used as a thickening agent in pet food and other technical applications (e.g. emulsification, foam stabilization, moisture retention and texture improvement) at concentrations comparable to those of other edible natural gums.

Cassia gum forms firm, thermoplastic gels with carrageenan. As the level of cassia gum is increased, the gel strength of carrageenan solutions is also increase. Cassia gum and carrageenan gel is stable due to the excellent retorting stability of cassia gum.

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. As with carrageenan, cassia is more efficient at forming gels with xanthan gum than other galactomannans, enabling lower total hydrocolloid levels in finished formulations. This is due to the unique branched polysaccharide galactose/mannose structure of cassia gum.

Refined Cassia Gum / Purified Cassia Gum

Refined Cassia gum also known as purified cassia gum. Refined cassia gum contain high number of galactose and mannose. Refined cassia gum has light colour and it also gives high viscosity. So small quantity of refined cassia gum gives high gel strength with Carrageenan. The gel has also light colour.

This article has been written by Biren Patel working at Agro Gums. Agro Gums is a guar and cassia gum manufacturing company offering high quality guar gum powder, fast hydration guar gum powder, cassia powder, guar splits and guar meal to satisfy the production requirements of various industries across the world.