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

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

Chemical Structure and Physical Properties of Cassia Gum:\015\012\015\012\342\200\242Cassia gum is hot water soluble and requires heating to fully solubilise and reach full viscosity in aqueous solutions.\015\012\342\200\242Cassia Gum is comprised of at least 75 % polysaccharide consisting primarily

Gelling properties of refined cassia gum powder:\015\012\015\012 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 achiev

We are manufacturing guar gum powder and cassia gum powder which used in many industries as a gelling agent.\015\012\015\012Gel (synergy) with Carrageenan or Xanthan Gum: \015\012\015\012Cassia gum forms firm, thermoplastic gels with carrageenan. As the level of cassia gum is increased, the gel stre

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 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

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

Gel (synergy) with Carrageenan or Xanthan Gum: \015\012\015\012Cassia 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 stab

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.

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

AGRO GUMS - Exporter of Cassia Gum Powder, Guaro Dervo, Guarkernmehl Guar Gum from Ahmedabad, Gujarat, India.

Agro Gums

Cassia Gum Powder(12)

All Categories

Cassia Gum Food Grade

Yellow Cassia Gum Powder

Cassia Gum Hydrocolloids

Cassia Gum Gelling Agent

Gelling Agent

Cassia Tora Hydrocolloids

Cassia Gum Powder Yellow

White Cassia Gum Powder

Cassiakernmehl

Cassia Gum Gel

Cassia Gum Powder

Cassia Gum Powder White