Cassia Gum Powder – Specifications

A: The technical specifications of Cassia Gum Powder include the following parameters:

• Moisture: The maximum moisture content allowed is 12%.
• pH (1% M): The pH range is between 5.5 and 6.5.
• Gum Content: The gum content should be a minimum of 80%.
• Protein: The maximum protein content allowed is 5%.
• Starch: Cassia Gum Powder should test negative for starch.
• Fat: The maximum fat content allowed is 0.8%.
• Ash Content: The ash content should not exceed 1%.
• Acid Insoluble Residue: The maximum acid insoluble residue is 3%.
• Gel Strength: The minimum gel strength required is 500.
• Hot Viscosities (1% Solution): The Brookfield viscosity should be between 50 and 500 cps at a temperature of 50°C.

A. Cassia Gum Powder needs to meet certain microbiological standards to ensure its safety and quality. The requirements are as follows:

• Aerobic Plate Count/gm: The maximum allowed count for aerobic bacteria is 10,000 cfu/gm.
• Molds & Yeast/gm: The maximum allowed count for molds and yeast is 500 cfu/gm.
• Coliform/gm: The presence of coliform bacteria should be less than 3 cfu/gm.
• E. coli / Coliforms: Cassia Gum Powder should test negative for the presence of E. coli or coliform bacteria.
• Salmonella: Cassia Gum Powder should test negative for Salmonella contamination.

A. The specifications outlined for Cassia Gum Powder play a crucial role in ensuring its quality and suitability for various applications. These specifications define important parameters such as moisture content, gum content, gel strength, and microbiological safety. By adhering to these specifications, manufacturers can guarantee that the Cassia Gum Powder meets the desired quality standards, making it reliable and suitable for use in different industries.