Cassia & Guar Gum Powder - Premium Gelling Agents For Food Applications | High Gel Strength, Cost-effective Thickening Solutions

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 is also increase. Cassia gum and carrageenan gel is stable due to the excellent retorting stability of cassia gum.

Cassia gum and xanthan gum, on their own, do not have the ability to form gels. But cassia gum combined with xanthan gum, aqueous dispersions of cassia gum form cohesive, elastic gels. As with carrageenan, cassia is more efficient at forming gels with xanthan gum than other galactomannans, enabling lower total hydrocolloid levels in finished formulations. This is due to the unique branched polysaccharide galactose/mannose structure of cassia gum.

Cassia gum, like LBG can form gels with other colloids like Carrageenan and Xanthan and is therefore used in the manufacture of gels in the food and pet food applications in combination of other colloids.

a
Guar gum is an economical thickener and stabilizer. It hydrates fairly rapidly in cold water to give highly viscous pseudo plastic solutions of generally greater low-shear viscosity when compared with other hydrocolloids.

a High concentrations (~ 1%) are very thixotropic but lower concentrations (~ 0.3%) are far less so.

a Guar gum is also emulsifier as it has more galactose branch points.