Refined Cassia gum is a high number of galactose side chains prohibit the synergistic gelling effect with anionic polymers. As a result, a smaller amount of hydrocolloid blend containing cassia gum is needed in a food product to achieve the same effect as with carrageenan alone or blends of carragee

Cassia Gum for Food Industry Based upon its chemical structure, cassia gum is stable during food processing and storage and it could only degrade, if at all, into sugars. The applications include the use of cassia gum in the food categories below, as described in United States Code of Federal Regula

A natural gelling agent which has industrial and food applications is made commercially from the seed. Cassia grows in hot, wet, tropical climates both wild and commercially. Cassia is a tonic, carminative and stimulant. Cassia contains 1-2 % volatile cassia oil, which is mainly responsible for the 

Chemical Structure and Physical Properties of Cassia Gum: Cassia gum is hot water soluble and requires heating to fully solubilise and reach full viscosity in aqueous solutions. Cassia Gum is comprised of at least 75 % polysaccharide consisting primarily of a linear chain of 1,4--D-mannopyranose uni

Gel (synergy) with Carrageenan or Xanthan Gum: 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 

Gelling properties of refined cassia gum powder: Refined Cassia gum is a high number of galactose side chains prohibit the synergistic gelling effect with anionic polymers. As a result, a smaller amount of hydrocolloid blend containing cassia gum is needed in a food product to achieve the same effec

Cassia gum is manufactured from the endosperm of Senna obtusifolia or Cassia obtusifolia or Cassia Tora or Cassia Occidentalis). It is mainly used as a thickener and gelling agent in foods and pet foods. Cassia grows mainly in subtropical regions and is grows mostly wild and occasionally cultivated.

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 pinen

We are manufacturing guar gum powder and cassia gum powder which used in many industries as a gelling agent. Gel (synergy) with Carrageenan or Xanthan Gum: Cassia gum forms firm, thermoplastic gels with carrageenan. As the level of cassia gum is increased, the gel strength of carrageenan solutions i

Cassia gum is hot water soluble and requires heating to fully solubilise and reach full viscosity in aqueous solutions. Cassia Gum is comprised of at least 75 % polysaccharide consisting primarily of a linear chain of 1,4--D-mannopyranose units with 1,6 linked -D-alactopyranose units. The ratio of m

We are instrumental in trading a qualitative range of Cassia Gum Powder including Cassia Tora Hydrocolloids, Cassiakernmehl, Cassia Gum Food Grade etc.

AGRO GUMS - Exporter of Cassia Gum Powder, Guargummi, Guar Guma from Ahmedabad, Gujarat, India.

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