Gum Cassia

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 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.