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E427 Cassia gum is used as a thickener and stabilizer in juices, smoothies, and other beverages.
E427 Cassia gum improves texture and moisture retention in meat-based products.
E427 Cassia gum is used as a thickener and stabilizer in candies, gummies, and other sweet treats.
CAS Number: 11078-30-1
EC Number (EINECS): 234-299-6
Molecular Formula: Not a single defined molecule (polymer), generally expressed as (C₆H₁₀O₅)n
Molecular Weight: Variable, typically in the range of 200,000 – 1,000,000+ g/mol
SYNONYMS:
Cassia gum, Cassia tora gum, Cassia obtusifolia gum, Senna tora gum, Senna obtusifolia gum, Cassia galactomannan, Cassia seed gum, Tara-like gum (less common reference)
E427 Cassia gum in Europe, has quietly become a versatile functional ingredient across Spain’s dynamic food and beverage landscape.
From thickening traditional soups like Gazpacho in Seville and Madrid to stabilizing dairy products in Catalonia and Galicia, E427 Cassia gum Powder integrates seamlessly into both heritage and modern formulations.
E427 Cassia gum's role extends to confectionery staples like turrón in Alicante, smoothie manufacturing in Barcelona, gluten-free innovations citywide and processed meats in the Basque Country and Salamanca.
As Spanish food manufacturers increasingly prioritize clean-label and plant-based solutions, Refined E427 Cassia gum Powder valued for its neutral taste, heat stability and functional compatibility with other hydrocolloids-continues to gain traction as a preferred natural additive that satisfies both regulatory standards and evolving consumer demands.
E427 Cassia gum’s functionality depends on temperature, concentration, and interactions with other hydrocolloids.
E427 Cassia gum's ability to synergize with carrageenan makes it particularly valuable in gel-based systems.
E427 Cassia gum is biodegradable and derived from renewable plant sources, making it suitable for clean-label and sustainable product formulations.
Compared to guar gum, E427 Cassia gum hydrates more slowly but provides more controlled viscosity development.
This is due to the unique branched polysaccharide galactose/mannose structure of E427 Cassia gum.
E427 Cassia gum is excellent at the formation of gels along with xanthan gums and other galactomannans thereby resulting in allowing lower hydrocolloid level formation in final formulations.
Hence resulting in uniquely branched structure of polysaccharide with a ratio of 5:1 of mannose to galactose, E427 Cassia gum is similar to the carob bean gum, tara gum, and guar gum from the context of their chemical properties and structures.
E427 Cassia gum is a polysaccharide containing a high ratio of mannose to galactose.
E427 Cassia gum is found in natural foods and is a good source of fibre.
E427 Cassia gum is also an excellent stabilizer and moisture-retaining agent.
E427 Cassia gum is safe for animals and can be a great addition to pet foods.
There is a huge range of uses for E427 Cassia gum.
E427 Cassia gum is a natural polysaccharide extracted from the seeds of plants belonging to the genus Cassia, in particular from Cassia tora and Cassia obtusifolia.
E427 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).
E427 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.
E427 Cassia gum is a food additive made from the endosperm of cassia obtusifolia also known as senna obtusifolia or cassia tora.
E427 Cassia gum is a naturally occurring polymer with mannose and galactose as its repeating units.
E427 Cassia gum forms high viscosity by swelling in water after it is boiled.
E427 Cassia gum is a polysaccharide that forms a gel-like substance when combined with Xanthan Gum and Kappa Carrageenan.
E427 Cassia gum's superior gelling property makes it a popular ingredient in many food applications.
E427 Cassia gum's high concentration of polysaccharides also helps in the stabilization of the product.
In addition, E427 Cassia gum can substitute expensive Locust bean gum.
In addition, E427 Cassia gum has a higher pH level and is more compatible with many other ingredients.
The E427 Cassia gum market is growing rapidly in both the domestic and global markets.
E427 Cassia gum is used in pharmaceutical and pet food products and is produced in India and other countries.
There are a variety of standards for the production of E427 Cassia gum, so it is important to choose a manufacturer that is certified by various standards.
E427 Cassia gum, when used in the food industry, is often identified by its European food additive number, E427.
E427 is the European Union's classification for E427 Cassia gum when it is used as a food additive.
E427 Cassia gum is natural, plant-derived hydrocolloid obtained from the seeds of the Cassia tora plant, a legume that grows abundantly in India.
The seeds are carefully processed to extract the gum, which is recognized as safe for consumption.
E427 Cassia gum is valued for its ability to provide viscosity, stabilize formulations, and enhance texture in both food and non-food applications.
E427 Cassia gum is known for its synergistic gelling with other hydrocolloids namely with Carrageenan & Xanthan Gum to produce hard gels which can replace more expensive LBG.
E427 Cassia gum is proudly manufactured in India, backed by FSSAI, FSSC, Halal, and Kosher certifications, ensuring it meets the highest standards of safety, quality, and compliance for global markets.
It’s plant origin, renewable sourcing, and compatibility with other hydrocolloids make E427 Cassia gum a versatile and sustainable solution for manufacturers looking to balance performance with clean-label appeal.
E427 Cassia gum is a natural, versatile hydrocolloid derived from the endosperms of Cassia tora seeds.
E427 Cassia gum's a refined, non-toxic substance with a high molecular weight, consisting primarily of a linear chain of 1,4-β-D-mannopyranose units with 1,6-linked β-D-galactopyranose units.
E427 Cassia gum is the purified flour from the endosperm of the seeds of Cassia tora and Cassia obtusifolia which belong to the leguminosae family.
Seeds of Cassia occidentalis are a naturally occurring contaminant in the source material
E427 Cassia gum is comprised of at least 75 % polysaccharide consisting primarily of a linear chain of 1,4-β-D-mannopyranose units with 1,6 linked α-D-galactopyranose units.
The ratio of mannose to galactose is about 5:1.
The following composition was revealed in the sugar analysis conducted using HPLC: mannose (77.2-78.9 %), galactose (15.7-14.7 %) and glucose (7.1-6.3 %).
E427 Cassia gum includes cleaning of the source material by which the content of C. occidentalis is reduced to no more than 0.05%, de-husking and de-germing by thermal mechanical treatment followed by milling and screening of the endosperm.
The ground endosperm is further purified by extraction with isopropanol.
USES and APPLICATIONS of E427 CASSIA GUM:
Dairy Products: E427 Cassia gum is used in ice cream, yogurt, and other dairy-based products to improve texture and stability.
Bakery Products: E427 Cassia gum aacts as a thickener and stabilizer in cakes, cookies, and pastries.
Sauces and Dressings: E427 Cassia gum enhances viscosity and prevents phase separation in sauces, dressings, and condiments.
Beverages: E427 Cassia gum is used as a thickener and stabilizer in juices, smoothies, and other beverages.
Meat Products: E427 Cassia gum improves texture and moisture retention in meat-based products.
Confectionery: E427 Cassia gum is used as a thickener and stabilizer in candies, gummies, and other sweet treats.
E427 Cassia gum is widely used in the food industry as a thickener, stabilizer, and gelling aid.
E427 Cassia gum is particularly effective in dairy products, processed meats, pet foods, and frozen desserts.
E427 Cassia gum is commonly used in combination with carrageenan to improve gel strength, water retention, and texture in meat and dairy systems.
In pet food, E427 Cassia gum acts as a binder and texture enhancer in canned products.
In human food applications, E427 Cassia gum contributes to viscosity, stability, and consistency.
E427 Cassia gum is also used in some industrial and cosmetic applications for its thickening and stabilizing properties.
Common applications of E427 Cassia gum: Ice creams, pastry, dairy products, yogurts, sauces, soups, charcuterie and meat products
E427 Cassia gum has lower anthraquinone and it has off white color.
E427 Cassia gum is invisible ingredient in food products and works as a Gelling Agent, Texturizing Agent, Emulsifier, Thickener, Stabilizer, Natural Fiber, Bonding agent, Moisture retention agent.
E427 Cassia gum is also substitute of Locust Bean Gum (Carob Gum).
E427 Cassia gum alone is not gelling agent but when combined with Kappa carrageenan it can form firm thermoplastic gels with an increased level of gel strength.
Thickening and Gelling Agent: E427 Cassia gum is used in various food products such as sauces, dressings, and soups to provide the desired consistency and texture.
E427 Cassia gum is used as a thickener and gelling agent, and has E-number E427 in food and E499 in feed (pet food)
Stabilizer: E427 Cassia gum helps stabilize emulsions in products like ice creams, dairy products, and beverages, ensuring uniform distribution of ingredients and preventing separation.
E427 Cassia gum Powder has got excellent thickening, gelling, and binding properties which makes it useful as a valuable additive in several applications.
The prime applications of E427 Cassia gum Powder lie in food industry.
E427 Cassia gum Powder is widely preferred for use in frozen food preparations like ice-creams, soft serves, frozen cakes, etc.
E427 Cassia gum prevents ice crystals formations and act like a moisture loss controller, stabilizer, freezer burn reducer, syneresis controller, freezing point and thaw separation controller.
E427 Cassia gum is used in a wide range of food products, including ice cream, dairy desserts, sauces, beverages, bakery products and in vegetarian and vegan products as a substitute for gelatin.
Its ability to form stable emulsions makes E427 Cassia gum valuable in the production of sauces and dressings.
In addition, E427 Cassia gum is used in gluten-free products as a volumizing and texture-enhancing agent.
Use of E427 Cassia gum powder in food products like snacks, puddings, noodles, pasta and meat products will promote moisture retention and hence improve texture or shape of the food.
E427 Cassia gum is used in the food industry as a food additive to thicken, stabilize and emulsify.
Although not as popular as other thickeners such as guar gum or xanthan gum, E427 Cassia gum is valued for its unique properties, including its ability to create very smooth textures and increase the viscosity of the products in which it is used.
Dairy products like cheese, yogurts, desserts, mousse, whey protein concentrate, etc. are prepared with E427 Cassia gum powder as one of their ingredients.
This helps to improve texture in food products, prevents syneresis in cheese formation improves tenderness and mouth feel, moisture distribution control, increase and viscosity.
Use of E427 Cassia gum powder will increase viscosity and also improves free flowing properties of the food product.
E427 Cassia gum is unique water dispersible, acid resistance and free water binder in salad dressings, sauce, pickles and relishes.
E427 Cassia gum Powder is a good gelling agent and can retain moisture to a great extent.
E427 Cassia gum is a good thickener, stabilizing and suspending agent for veterinary preparations and use in wet canned pet food, vertinary preparations and calf milk replacement solutions.
E427 Cassia gum Powder is an excellent stabilizer and dispersant.
E427 Cassia gum is used in floating agent, flocculation or setting agent, foam stabilizer, back water generator and water proofing agent in several food applications.
Moisture Retention: E427 Cassia gum is used in bakery products and confectioneries to retain moisture, extending shelf life and maintaining freshness.
Meat and Poultry Products: E427 Cassia gum is used as a binder in meat and poultry products, improving texture and water retention.
Pet Food: E427 Cassia gum is used in pet foods as a thickening and gelling agent, enhancing the texture and palatability of the product.
Low-Calorie and Gluten-Free Products: E427 Cassia gum's ability to replace fats and gluten makes it ideal for low-calorie and gluten-free food formulations, providing the desired texture without compromising on health benefits.
E427 Cassia gum is a polysaccharide found in the seeds of Senna Tora.
E427 Cassia gum contains about 75% of the sugar mannose.
E427 Cassia gum has a high molecular weight of 200,000-300,000 Da.
E427 Cassia gum has a mannose to galactose ratio of 5:1.
E427 Cassia gum is derived from the endosperms of the seeds of Senna Tora, a tree native to Brazil.
E427 Cassia gum is used in the pet food industry.
E427 Cassia gum is structurally related to Xanthan gum and kappa-carrageenan.
E427 Cassia gum has been approved for use as a thickener, gelling agent, and emulsifier in some foods.
The food and beverage industry is the largest segment of E427 Cassia gum use.
The animal feed, textile, and animal nutrition industries will continue to drive growth in the E427 Cassia gum market.
Since it is highly acid-resistant and can be easily reconstituted, E427 Cassia gum is used in the food industry to increase the texture and flavour of the finished product.
E427 Cassia gum is used in the manufacturing of pet foods, including dog treats, pet food, and human and animal nutrition.
E427 Cassia gum is also used in salad dressings and pickles.
In the food industry, E427 Cassia gum is a widely accepted additive.
For this reason, E427 Cassia gum is a great choice for many industries.
E427 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.
E427 Cassia gum is used as a food-grade thickening and gelling agent in various food products.
E427 Cassia gum plays a crucial role in improving the texture and consistency of these products, particularly in cases where thickening and stabilizing properties are needed.
E427 Cassia gum is used in various products like mixes, cheese, frozen dairy desserts etc. in the form of different agents like thickeners, moisture retention agents, foam stabilizers, emulsifiers and texturizing agents.
The refined E427 Cassia gum powder is also been used in salads, multi course meat meals, appetizers as well as sandwich ingredients are also been prepared.
Medicinal uses - Cassia tora powder has properties, useful in healing skin diseases like ring worm, psoriasis and itch.
With additional natural gelling property Cassia Tora is also useful as gelling additives.
E427 Cassia gum is used Food Industry, Textiles Industry, Pharmaceuticals, Personal care, Water treatment, Health care, Explosives and others Nutraceuticals, Paper, Cosmetics, Oil drilling, Tobacco Industry, and Mining.
The intended use of E427 Cassia gum is as thickener, emulsifier, foam stabilizer, moisture retention agent and/or texturizing agent in cheese, frozen dairy desserts and mixes, meat products and poultry products.
E427 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.
and also used in preparing air fresheners in the form of gels.
E427 Cassia gum is used as a food for pets substituting locust bean gum or carob gum.
E427 Cassia gum is used with the combination of Kapa Carrageenan as wet canned pet food.
E427 Cassia gum as a Natural Thickening Agent in Spanish Sauces and Soups
Spain’s culinary identity rests heavily on its iconic sauces and soups and E427 Cassia gum has found a quiet but important role in their commercial production.
In large-scale food manufacturing hubs across Seville and Madrid, producers of bottled Gazpacho-the chilled tomato-based soup beloved across Andalusia-rely on E427 Cassia gum Powder to maintain a consistent, smooth viscosity without compromising the dish’s fresh, clean flavor profile.
Traditional Spanish sauces such as sofrito, romesco and salsa brava are increasingly produced at industrial scale for retail.
Cassia Tora Powder serves as a natural thickener that prevents separation, retains texture during pasteurization and reduces the need for synthetic stabilizers.
The hydrocolloid properties of E427 Cassia gum Powder make it particularly effective in high-temperature processing environments where other gums may lose functional integrity.
Its compatibility with starch-based systems gives formulators flexibility in achieving desired mouthfeel without altering the regional character of these products.
PHYSICAL AND CHEMICAL PROPERTIES of E427 CASSIA GUM:
E427 Cassia gum appears as an off-white to yellowish powder with a neutral taste and minimal odor.
E427 Cassia gum is partially soluble in cold water and fully soluble in hot water, forming viscous colloidal solutions.
Chemically, E427 Cassia gum is a non-ionic polysaccharide composed of a linear β-(1→4)-D-mannose backbone substituted with α-(1→6)-D-galactose side chains.
The mannose-to-galactose ratio is typically around 5:1, which gives it intermediate solubility and hydration characteristics compared to guar gum and locust bean gum.
E427 Cassia gum exhibits high water-binding capacity and forms moderately viscous solutions.
Upon heating, hydration improves significantly, resulting in increased viscosity.
E427 Cassia gum shows strong synergistic interactions with other hydrocolloids, particularly carrageenan, forming elastic and thermally stable gels.
Alone, E427 Cassia gum does not form strong gels but enhances gel strength in mixed systems.
E427 Cassia gum is stable under neutral and slightly alkaline conditions but can hydrolyze under strong acidic conditions.
E427 Cassia gum is resistant to most chemical reactions under normal food processing environments.
CHARACTERISTICS of E427 CASSIA GUM:
E427 Cassia gum has good thickening, stabilizing, and emulsifying properties.
E427 Cassia gum produces smooth textures and improves mouthfeel in food systems.
E427 Cassia gum's viscosity is lower than guar gum but higher than locust bean gum under similar conditions.
It shows pseudoplastic (shear-thinning) flow behavior.
E427 Cassia gum has good compatibility with salts and maintains functionality over a wide range of ionic strengths.
BENEFITS of E427 CASSIA GUM:
E427 Cassia gum improves texture and stability in processed foods while maintaining a neutral taste.
E427 Cassia gum enhances water retention, reduces syneresis (water separation), and improves shelf life.
As a dietary fiber component, E427 Cassia gum may contribute to digestive health, although its primary function is technological rather than nutritional.
E427 Cassia gum is cost-effective compared to some other hydrocolloids and provides consistent performance in formulations.
E427 CASSIA GUM USAGE APPROVAL IN DIFFERENT PART OF THE WORLD
The E427 Cassia gum plant is a type of gum that is commonly used in canned foods.
E427 Cassia gum is found in several foods and is listed as a food additive.
E427 Cassia gum has also been tested for the safety of animals and is approved in Japan and Europe.
It’s worth your time to research E427 Cassia gum before using it.
The E427 Cassia gum plant is native to India and various parts of the world.
E427 Cassia gum is an uncultivated leguminous weed that grows in a range of climates.
In the United States, E427 Cassia gum is used in cosmetics as a thickening agent.
In Europe, E427 Cassia gum is listed as a stabilizing agent in the 70/524/EEC Directive.
E427 Cassia gum is safe for use in animal feed and is approved by many places.
BOTTOM LINE of E427 CASSIA GUM:
Besides its use in food, E427 Cassia gum is also used in air fresheners and as a stabilizing agent.
E427 Cassia gum is an excellent binder, and it can improve the texture of food products.
E427 Cassia gum is an excellent source of dietary fiber.
E427 Cassia gum's use is approved for a range of food products, including animal feed, and has been approved for pet foods in Europe and Japan.
E427 Cassia gum is considered safe when it is used as a gelling agent.
KEY FEATURES of E427 CASSIA GUM:
E427 Cassia gum is the purified flour from the endosperm of the seeds of cassia obtusifolia and cassia Tora which belong to the Leguminosae family.
E427 Cassia gum is used in various products like mixes, cheese, frozen dairy desserts, etc.
E427 Cassia gum is used in the form of different agents like thickeners, moisture retention agents, foam stabilizers, emulsifiers, and texturizing agents.
Refined E427 Cassia gum powder has also been used in salads, multi-course meat meals, appetizers as well as sandwich ingredients have also been prepared.
E427 Cassia gum is a food additive derived from the seeds of the Cassia tora and Cassia obtusifolia plants.
E427 Cassia gum is used as a thickener, stabilizer, and gelling agent in food products.
E427 Cassia gum helps improve texture and consistency.
E427 Cassia gum is extracted from the seeds of Senna obtusifolia (Chinese senna) or Cassia tora (Sicklepod), which are tropical plants.
E427 Cassia gum forms a viscous gel when combined with water, which makes it useful in applications where thickening is desired, such as in pet foods, sauces, and some dairy products.
E427 Cassia gum is commonly used in pet foods (like canned pet foods), as well as in some human foods such as sauces, ice cream, and baked goods.
E427 Cassia gum is regulated as a food additive and must adhere to safety standards set by regulatory bodies like the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA).
E427 Cassia gum is Gelling agent and highly Synergetic to form gel with other ingredients:
Synergy with Carrageenan:
Firm Thermoplastic Gel
Synergy with Xanthan Gum :
Forms Viscoelastic Gel
Synergy with Algin :
Forms Gel
Synergy with Carboxymethyl Celullulose(CMC):
Forms Gel
Synergy with HydroxyEthyl Cellulose(HEC):
Forms Gel
KEY PROPERTIES OF E427 CASSIA GUM:
Thickening and Gelling:
E427 Cassia gum powder is an effective thickening and gelling agent, providing a smooth and consistent texture to various food products.
Emulsifying and Stabilizing:
E427 Cassia gum acts as a natural emulsifier and stabilizer, preventing phase separation in products like sauces, dressings, and beverages.
Water Retention:
E427 Cassia gum powder has excellent water retention properties, helping to maintain product moisture and prevent drying.
Texture Improvement:
E427 Cassia gum can enhance the texture of food products, making them smoother, creamier, or more chewy as desired.
Synergy with Other Hydrocolloids:
E427 Cassia gum can be used in combination with other hydrocolloids like xanthan gum or carrageenan to achieve synergistic effects and improve product performance.
Heat and pH Stability:
E427 Cassia gum is stable over a wide range of pH and temperature conditions, making it suitable for various food processing applications.
BENEFITS OF E427 CASSIA GUM:
Natural and Non-GMO:
E427 Cassia gum powder is a natural product derived from plant sources and is non-GMO.
Gluten-Free:
E427 Cassia gum is suitable for individuals with gluten sensitivities or allergies.
Versatile:
E427 Cassia gum can be used in a wide range of food applications.
Cost-Effective:
E427 Cassia gum offers a cost-effective solution for thickening, stabilizing, and texturizing food products.
Improved Sensory Properties:
E427 Cassia gum can enhance the overall sensory experience of food products.
PROPERTIES of E427 CASSIA GUM:
Thickening Agent:
One of the primary functions of E427 Cassia gum in food applications is its ability to thicken.
E427 Cassia gum forms a viscous gel when mixed with water, which helps improve the texture and consistency of food products such as sauces, gravies, and dairy items.
Stabilizer:
E427 Cassia gum acts as a stabilizer, helping to maintain the uniformity of food products by preventing ingredient separation and improving shelf-life stability.
Water Holding Capacity:
E427 Cassia gum has a high water-holding capacity, which means it can retain moisture and improve the moisture content of food products, especially useful in baked goods and processed meats.
Synergistic Effects:
Often exhibits synergistic effects with other hydrocolloids like xanthan gum or guar gum, enhancing E427 Cassia gum's thickening and stabilizing properties in food formulations.
Gelling Agent:
In addition to thickening, E427 Cassia gum can also contribute to the formation of gels under specific conditions, which is beneficial in applications requiring gel formation, such as in pet foods and some desserts.
Heat Stability:
E427 Cassia gum maintains its functionality even under high-temperature processing conditions, making it suitable for use in various cooking and food manufacturing processes.
pH Stability:
Stable over a wide pH range, allowing E427 Cassia gum's use in acidic as well as alkaline food products without compromising its thickening and stabilizing properties.
Solubility:
Soluble in cold water, but E427 Cassia gum hydrates more effectively in warm or hot water, forming a smooth and consistent gel.
CHEMICAL STRUCTURE of E427 CASSIA GUM:
E427 Cassia gum is comprised of at least 75% high molecular weight (approximately 200,000-300,000) polysaccharide consisting primarily of a linear chain of 1,4-?-D-mannopyranose units with 1,6 linked á- D-galactopyranose units.
The ratio of mannose to galactose is about 5:1.
The composition of saccharides is:
mannose (77.2-78.9%), galactose (15.7-14.7%) and glucose (7.1-6.3%).
Like most polysaccharides, the following formula applies:
(C6H10O5)n.H2O.
E427 Cassia gum is related to carob bean gum, tara gum andguar gum in terms of structure and chemical properties.
PHYSICAL PROPERTIES of E427 CASSIA GUM:
E427 Cassia gum is hot water soluble and requires heating to fully solubilise and reach full viscosity in aqueous solutions.
E427 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.
E427 Cassia gum forms firm thermoplastic gels with carrageenan.
E427 Cassia gum and xanthan gum, on their own, do not have the ability to form gels.
But E427 Cassia gum combined with xanthan gum, aqueous dispersions of E427 Cassia gum form cohesive, elastic gels.
Cassia is known as one of the best gelling agent, thickening additives, emulsifying additives and stabilizing additives.
What is CASSIA?
Cassia, also called Chinese cinnamon, spice consisting of the aromatic bark of the Cinnamomum cassia plant of the family Lauraceae.
Similar to true cinnamon, cassia bark has a more pungent, less delicate flavour and is thicker than cinnamon bark.
Cassia Seeds / Gum Powder
Cassia seeds come from the cassia, an annual plant that grows in the world's tropical zones.
It is an upright-growing plant that can reach a height of more than four feet, with large, green leaves and yellow flowers.
The entire plant is picked and reaped in autumn, then dried in the sun.
The seeds threshed off the plant, and can be used either raw or after being fried.
Externally, cassia seeds range in color from greenish-brown to dark brown, with a smooth surface.
Some cassia seeds may have small yellowish bands on the outer surface.
E427 Cassia gum Powder is the flour of the endosperm of Cassia Tora and Cassia Obtusifolia.
This sub-tropical bean plant grows in forests and the country side.
E427 Cassia gum is not cultivated.
E427 Cassia gum belongs to the family of Leguminosae whose energy reservoir consists of a polysaccharide compound of galactose and mannose units.
Production of E427 Cassia gum is an agro based and environment friendly operation.
E427 Cassia gum Powder
E427 Cassia gum Refined
Cassia based gels show inhibited syneresis and reduced dryness.
The water binding function of E427 Cassia gum provides a thicker and richer ‘mouth feel’.
E427 Cassia gum can be used to replace fat in low fat processed foods e.g. low fat yogurt, low calorie dressings, low fat meat foods.
E427 Cassia gum in synergy with other gums and material in the right proportions can hold emulsions together.
E427 Cassia gum in synergy with Xanthan (E415) forms cohesive and elastic gels.
This soft gel synergy can be used in formulations such as cream cheese.
Refined E427 Cassia gum Powder is very useful in the other applications for example emulsification, foam stabilization, moisture retention and texture improvement at concentrations comparable to those of other edible natural gums.
Some typical applications are Ice-cream, Cheese, Sauces, yogurts, etc.
KEY FEATURES of E427 CASSIA GUM:
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.
THERE ARE TWO GRADES OF E427 CASSIA GUM:
E427 is the food-grade version.
It contains approximately 75% polysaccharides and is used as a thickening agent.
Both are safe to use in food.
They are used in various products to improve texture and thicken liquids.
The best-quality E427 Cassia gum is food-grade and is not toxic to humans.
The Uses of E427 Cassia gum are Varied.
It is an excellent thickener, emulsifier, foam stabilizer, and moisture-retention agent.
Because of its high molecular weight, E427 Cassia gum is resistant to heat and soluble in isopropyl.
E427 Cassia gum can also prevent the formation of ice crystals and improve the taste of many foods.
It is a natural food ingredient that adds a great deal of texture to foods.Because of its versatility, E427 Cassia gum is widely used in food and pet food.
And because E427 Cassia gum is safe for consumption, it is widely used in frozen foods.
E427 Cassia gum is also an excellent thickener and emulsifier.
The best way to buy E427 Cassia gum powder is online from a reputable supplier.
Just make sure that E427 Cassia gum is certified as food grade.This ingredient is used in a variety of applications.
E427 Cassia gum is a foam stabilizer.
E427 Cassia gum can also be used in veterinary preparations.
E427 Cassia gum is a versatile ingredient and has a long list of benefits.
E427 Cassia gum helps to stabilize emulsions and improves the texture of products.
E427 Cassia gum can even be used, as a substitute for pet foods in veterinary preparations.
Once you have chosen E427 Cassia gum, your product can be enjoyed immediately.
In Conclusion
In the food industry, E427 Cassia gum is a natural product derived from the endosperm of the cassia plant.
E427 Cassia gum is commonly used to add flavour to meat and poultry.
E427 Cassia gum is safe for consumption and is used to add a spicy flavour to many foods.
E427 Cassia gum is used in the textile printing and paper industries.
In animal food, E427 Cassia gum is used as a thickening agent.
E427 Cassia gum is the most preferred natural ingredient for various food and pet food applications.
E427 Cassia gum comprises of 75% polysaccharides by weight and this makes it highly soluble in hot water to form superior gels when combined with Kappa Carrageenan / Xanthan Gum.
This excellent synergy gives a better texture and stability to the finished products.
E427 Cassia gum also enables a good cost savings as it allows a partial replacement of expensive Carrageenan in Carrageenan based formulations.
Likewise, E427 Cassia gum enables good cost savings as one could easily replace very expensive Locust Bean Gum and Konjac Gum in their respective formulations.
E427 Cassia gum has found a prominent place in a number of food applications as a thickener, moisture retention agent, stabilizer, emulsifier and texturizing agent in dairy products, meat products, poultry products and pet food products (1f499 in Europe).
PET GRADE E427 CASSIA GUM:
E427 Cassia gum (E499) is best-in-class natural ingredient for pet food application outside Europe.
As it has good synergy with Kappa Carrageenan / Xanthan Gum, it is used as an emulsifying, stabilizing, thickening and gelling agent.
It enables similar cost savings in pet food formulations too.
E427 Cassia gum Food Grade is the purified version of E427 Cassia gum technical / petfood grade E499.
The plant derives from a wild crop that grows in most parts of central India as a weed.
The E427 Cassia gum Powder is produced from the endosperms of Senna obtusifolia also called Cassia Tora L. / Cassia obtusifolia L.
Nowadays, main applications are in;
petfood,
food,
personal care and
pharmaceutical products.
Historically E427 Cassia gum was developed as a cheaper alternative to Locust Bean Gum (LBG) for the pet food industry.
The first E427 Cassia gum product was the so called Technical Grade or Pet Food Grade.
Throughout the years E427 Cassia gum found a firm and stable place in this industry.
Driven by innovation and to make E427 Cassia gum even safer and suitable for use in other industries the production process and washing was refined consequently.
Finally, E427 Cassia gum Food Grade is the new standard for pet food and food applications since the end of 2019.
ORIGIN of E427 CASSIA GUM:
Main Origin of the raw material for E427 Cassia gum Food Grade, which is made from the seeds of wild growing Cassia Obtusifolia and Cassia Tora, is in central regions of India.
Namely in the states of Gujarat, Rajasthan, Madhya Pradesh and Uttar Pradesh.
The seeds can also be found in other regions of the world like Australia, USA or South East Asia.
However, the source for our E427 Cassia gum Food Grade comes from the “heart and soul” which is and remains the centre of India with plenty of the raw materials available on reasonable volumes and also qualities.
E427 Cassia gum (E427 in human food, E499 in pet food) is widely used as a thickener in wet pet foods to enhance the strength of gelling agents.
It is made from the seeds of the senna (also known as cassia) plant
PROPERTIES OF E427 CASSIA GUM:
E427 Cassia gum has a high ability to thicken aqueous solutions, making it an effective stabilizer and emulsifier.
In addition, it has the ability to form gels in the presence of calcium ions, which is used in some food applications.
E427 Cassia gum is also resistant to acidic environments, which allows it to be used in a wide range of food products, including those with low pH.
E427 CASSIA GUM AND ITS FUNCTIONS IN FOOD
As a food additive, E427 Cassia gum has many important functions.
It increases the stability and viscosity of products, improves their texture and extends shelf life by reducing sugar crystallization and forming gels.
These properties make E427 Cassia gum a valued ingredient in the food industry, enabling the production of a wide range of high-quality foods with desirable textural characteristics.
APPROVAL of E427 CASSIA GUM:
Japan
In 1995, E427 Cassia gum was added to the list of approved food additives in Japan by the Japanese Ministry of Health and Welfare.
United States
Two GRAS notices were filed to the U.S. Food and Drug Administration (FDA), one on June 23, 2000 (GRN 51), and one on November 21, 2003 (GRN 139), both of which were not evaluated due to notifier's request to cease evaluation.
In June 2008, specialty firm Lubrizol Advanced Material filed a petition to the FDA proposing that food regulations be amended to provide for the use of E427 Cassia gum as a stabilizer in frozen dairy desserts.
Approval in the US is still pending, with no clear indication of when it may be obtained.
European Union
In 2010, E427 Cassia gum received EU approval for human food applications
PHYSICAL and CHEMICAL PROPERTIES of E427 CASSIA GUM:
Name: Cassia gum
E Number: E427
CAS Number: 11078-30-1
EC Number (EINECS): 234-299-6
Molecular Formula: Not a single defined molecule (polymer), generally expressed as (C₆H₁₀O₅)n
Molecular Weight: Variable, typically in the range of 200,000 – 1,000,000+ g/mol
Appearance: Off-white to yellowish powder
Odor: Odorless or faint characteristic odor
Taste: Neutral, bland
Particle size: Fine powder (varies by processing grade)
Solubility: Partially soluble in cold water
Fully soluble in hot water (enhanced hydration)
Insoluble in organic solvents (ethanol, acetone)
Hydration capacity: High, but slower than guar gum
Viscosity: Moderate to high viscosity depending on temperature and concentration
Flow behavior: Pseudoplastic (shear-thinning)
Gel formation: Does not form strong gels alone
Forms elastic, thermally stable gels in combination with carrageenan
Water-binding capacity: High
Emulsifying ability: Moderate
Film-forming ability: Limited to moderate
Bulk density: Low (varies with processing)
Hygroscopicity: Hygroscopic (absorbs moisture from air)
Thermal behavior: Hydration improves with heat
Stable under typical food processing temperatures
Chemical nature: Non-ionic polysaccharide (galactomannan)
Main structure: Linear β-(1→4)-D-mannose backbone
Substituted with α-(1→6)-D-galactose side groups
Monomer composition: Mannose and galactose
Mannose:Galactose ratio: Approximately 5:1
Molecular formula: (C₆H₁₀O₅)n (polymeric structure)
Molecular weight: Variable, typically 200,000 – 1,000,000+ g/mol
Charge: Neutral (non-ionic)
pH stability: Stable in neutral and mildly alkaline conditions
Hydrolyzes under strong acidic conditions
Chemical reactivity: Susceptible to acid hydrolysis
Can be enzymatically degraded (e.g., by mannanases)
Water interaction: Forms hydrogen bonds with water
Produces viscous colloidal dispersions
Gelation mechanism (with other gums):
Synergistic interaction with carrageenan → network formation and enhanced gel strength
Compatibility: Compatible with salts and a wide range of food ingredients
Synergistic with other hydrocolloids (especially carrageenan)
Thermal stability: Stable under moderate heat
Prolonged heating may reduce viscosity slightly
Impurities consideration: May contain trace anthraquinones (removed during purification for food-grade material)
Name: Cassia gum
Class: Emulsifiers, Stabilisers, Thickeners and Gelling Agents
Additional details: Thickener, gelling
Origin: Natural
Appearance: Off-white to creamy white powder
Odor: Odorless
Moisture Content: Typically below 12%
Particle Size: 60 mesh or finer
Total Anthraquinones: Not more than 0.5 mg/kg
Solvent Residues: Not more than 750 mg/kg Propan-2-ol
Viscosity: Varies depending on concentration and specific requirements
pH: 5.5-7.5
Solubility: Readily soluble in cold and hot water
Stability: Remains stable over a wide pH range and temperature
Ash Content: Low ash content to ensure purity
Heavy Metals: Adheres to strict heavy metal limits
Microbial Content: Meets industry-standard microbiological specifications
GMO Status: Non-GMO certified
Allergen Information: Free from common allergens (gluten, soy, nuts, etc.)
FIRST AID MEASURES of E427 CASSIA GUM:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available
ACCIDENTAL RELEASE MEASURES of E427 CASSIA GUM:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.
FIRE FIGHTING MEASURES of E427 CASSIA GUM:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
EXPOSURE CONTROLS/PERSONAL PROTECTION of E427 CASSIA GUM:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
HANDLING and STORAGE of E427 CASSIA GUM:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
STABILITY and REACTIVITY of E427 CASSIA GUM:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available
