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Cassia gum is the flour and food additives made from the endosperms of the seeds of Senna obtusifolia and Senna tora (also called Cassia obtusifolia or Cassia tora).
Cassia gum is composed of at least 75% polysaccharide, primarily galactomannan with a mannose:galactose ratio of 5:1, resulting in a high molecular mass of 200,000–300,000 Da.
Cassia gum is very useful in the manufacture of gels in combination of other colloids and has potentially many food applications.
CAS: 51434-18-5
Cassia powder swells in water and forms high-viscosity aqueous colloids after it is boiled.
Cassia gum 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, identified by the CAS number 51434-18-5, is a natural polysaccharide derived from the seeds of the Cassia tora plant, commonly found in tropical regions.
Cassia gum is primarily composed of galactomannan, a type of carbohydrate that consists of a mannose backbone with galactose side chains.
Cassia gum is known for its thickening, gelling, and stabilizing properties, making it valuable in various industries, including food, pharmaceuticals, and cosmetics.
In food applications, Cassia gum serves as a stabilizer and emulsifier, enhancing texture and consistency in products like sauces and dressings.
Cassia gum is also recognized for its ability to form gels and improve the viscosity of formulations.
Additionally, Cassia gum is considered safe for consumption and is often used as a gluten substitute in gluten-free products.
Cassia gum's solubility in water and compatibility with other ingredients further contribute to its versatility in formulations.
Overall, Cassia gum is a multifunctional ingredient that plays a significant role in enhancing the quality and stability of various products.
Uses
Cassia gum is used as a thickener and gelling agent, and has E-number E427 in food and E499 in feed (pet food).
The polysaccharide is composed of galactomannans with a mannose:galactose ratio of about 5:1. The seeds are dehusked and degermed by thermal and mechanical treatment followed by milling and screening of the endosperm.
The ground endosperm is purified by extraction with isopropanol.
Cassia gum is used as a thickener, emulsifier, foam stabilizer, moisture retention agent and texturizing agent in cheese, frozen dairy desserts and mixes, meat products and poultry products.
