Cassia Gum Hydrocolloids

Chemical Structure and Physical Properties of Cassia Gum:

a cCassia gum is hot water soluble and requires heating to fully solubilise and reach full viscosity in aqueous solutions.
a cCassia Gum is comprised of at least 75 % polysaccharide consisting primarily of a linear chain of 1,4-I -D-mannopyranose units with 1,6 linked I -D-alactopyranose units.
a cThe ratio of mannose to galactose is about 5:1.
a cCassia gum forms firm thermoplastic gels with carrageenan.
a cCassia 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.
a cCassia is known as one of the best gelling agent, thickening additives, emulsifying additives and stabilizing additives.

Cassia Gum Powder Number
CAS No. of Cassia Gum Powder (Galactomannan) : 11078-30-1
INS NO for Cassia Gum Powder : 427
EINECS No. of Cassia Gum Powder : 234-299-6
EEC No. of Cassia Gum Powder : E499

Cassia Tora Powder international listings
Australia (AICS) : Listed
Korea : KE a 17406

Gelling properties of refined cassia gum powder:

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 carrageenan with other related galactomannans.