Cassia is a tonic, carminative and stimulant. Cassia contains 1-2 % volatile cassia oil, which is mainly responsible for the spicy aroma and taste. The primary chemical constituents of Cassia include cinnamaldehyde, gum, tannins, mannitol, coumarins, and essential oils (aldehydes, eugenol, and pinene); it also contains sugars, resins, and mucilage, among other constituents.

Specifications:

Appearance : Yellow White Powder
Moisture : 12% Max.
Ph (1% M) : 5.5-6.5%
Gum Content : 80% Min.
Protein : 5% Max.
Starch : Negative
Fat : 0.8% Max.
Ash Content : 1% Max.
A.I.R : 3% Max.
Gel Strength : 500 Min.
Hot Viscosities : Brookfield 4/20@ 25oC
(1% Solution) Temp. 50-500cps.
Granulometery
On 60 Mesh : 60% Min
On 100 Mesh : 30% Max

Microbiological

Acrobic Plate Count/gm : 10000
Molds & Yeast/gm : 500
Ecoli / Coli forms : Negative
Salmonella : Negative