Cassia Gum Powder - Yellowish Dry Free Flowing Powder, 10.2% Loss On Drying, Gel Forming With Xanthan Gum, Emulsifier And Thickener For Dairy And Meat Products

We are engaged in offering excellent quality Cassia Gum Powder to our valuable clients. 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.

The intended use of 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.

Physical Appearance : Dry free flowing powder yellowish in color
Confirmatory test : Forms gel in synergy with Xanthan Gum
Odour : Neutral to mild fruity
Loss on Drying (LOD) : 10.2%
pH : 7.4
Viscosit : 5% on hot viscosity measured at 27 deg C=42000 mPas
1% on cold viscosity measured at 27 deg C=85mPas
Gel Strength : 141 grams in synergy with Kappa Carageenan
Chrysophanic Acid : 9.87 mg/kg (HPLC analytical method)
Mesh : 99.2% passing 250 micron screen.
87.4% passing 180 micron screen
46.2% passing 106 micron screen
Microbial Load a TPC : 4750 cfu/g
Microbial Load a Y&M : 16 cfu/g

Clients can avail this Cassia Gum Powder at industry leading prices from us.