Cassia (Caesalpiniaceae) belongs to the Leguminosae family and is popularly seen as a weed or wild crop that grows in tropical regions. The Cassia tora contains about 1-2% volatile cassia oil which is characterized by a very spicy and aromatic flavour. Its constituents include primary chemicals like cinnamaldehyde, gum, tannins, mannitol while the sugars, resins, and mucilage also form a part of its constituency.
We are manufacturer and exporter of Cassia Gum.
Cassia gum is a polysaccharide of plant origin. It is derived from the seeds of the Cassia plant. The proteins, lipids and carbohydrates present in Cassia Gum are used as thickening agents in various food industry applications like ice creams, frozen desserts, bakery products, soups and sauces. Cassia gum is a common thickening agent used in the food industry.
Carrageenan and guar gum are also some of the commonly used galactomannans in food items. The composition of Cassia gum includes at least 75% polysaccharide and a linear backbone chain of mannose with side galactose units. Mannose Ratio: Galactose ratios are normally about 5:1, and this subtropical weed is recognised by a variety of names across the world.
Uses of Cassia Gum
>Cassia Gum Powder has excellent thickening, gelling, and binding capabilities, making it a suitable ingredient for a variety of uses. Cassia Gum Powder is most commonly used in the food industry.
>Cassia Gum Powder is commonly used in frozen food preparations such as ice cream, soft serve, frozen cakes, and so on. It acts as a moisture loss controller, stabiliser, freezer burn reduction, syneresis controller, freezing point and thaw separation controller, and prevents ice crystal formation.
>Cassia gum powder is used in food items such as snacks, puddings, noodles, pasta, and meat products to help retain moisture and enhance the texture and form of the meal.
>Cassia gum powder is used in the production of dairy goods such as cheese, yoghurts, sweets, mousse, whey protein concentrate, and so on. It assists in the improvement of food texture, the prevention of syneresis in the creation of cheese, the improvement of softness and aftertaste, moisture distribution management, and the rise of viscosity.
>The use of cassia gum powder increases viscosity and enhances the food product's free flowing properties. Salad dressings, sauces, pickles, and relishes benefit from its remarkable water dispersibility, acid resistance, and free water binder.
>Cassia Gum Powder is a good gelling agent that can hold a lot of moisture. It can be used in wet canned pet food, veterinary preparations, and calf milk replacement solutions as a thickening, stabilising, and suspending ingredient in veterinary preparations.
>Cassia Gum Powder is an excellent solvent and stabiliser. It's utilised in a variety of food applications as a floating agent, flocculation or setting agent, foam stabiliser, backwater generator, and water proofing agent.
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