Cassia Gum - High Molecular Weight Polysaccharide Blend | Ideal Thickener, Emulsifier, And Foam Stabilizer For Dairy And Meat Products

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.

Cassia gum is combined with other hydrocolloids such as Carrageenan or Xanthan gum, they will synergistically form gels with unique properties.

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-I -D-mannopyranose units with 1,6 linked I -
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. Cassia gum is related to carob bean gum, tara gum andguar gum in terms of structure and chemical properties.