Cassia Gum Food Grade - E427

Cassia Gum Powder is also known as cassia powder, cassia tora powder, cassia tora splits powder.

Cassia Gum - 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 spicy aroma and taste.

Cassia Gum is a food additive also known as senna obtusifolia or cassia tora. Cassia gum is a naturally occurring polymer with mannose and galactose as its repeating units. Cassia gum forms high viscosity by swelling in water after it is boiled.

Cassia Gum Powder is the purified flour from the endosperm of the seeds of cassia obtusifolia and cassia tora which belong to the leguminosae family.

These seeds are generally contaminated with seeds from Celtis Occidentalis. The seeds that are used in the production of cassia gum are generally picked randomly from these contaminated seeds. Before the seed splitting process is started, the seeds of cassia obtusifolia and cassia tora are passed through grading machines to differentiate them on the basis of their size. During this procedure, the underdeveloped seeds are removed and Celtis Occidentalis seeds are reduced to no more than 0.05%. The seeds are dehusked and de-germed by thermal mechanical treatment followed by milling and screening of the endosperm. The ground endosperm is further purified by extraction with isopropanol. A composite sample of each fraction is given to the laboratory for inspection for the presence of Celtis Occidentalis.

Cassia Gum Food Grade - E427

Cassia Gum Food Grade E427 is used in various products like mixes, cheese, frozen dairy desserts etc. in the form of different agents like thickeners, moisture retention agents, foam stabilizers, emulsifiers and texturizing agents. The refined cassia gum powder is also been used in salads, multi course meat meals, appetizers as well as sandwich ingredients are also been prepared.

Cassia Gum Food Grade E427 is used as thickener, emulsifier, foam stabilizer, moisture retention agent and texturizing agent in cheese, frozen dairy desserts and mixes, meat products and poultry products. and also used in preparing air fresheners in the form of gels.

Cassia gum is comprised of at least 75% high molecular weight (approximately 200,000-300,000) polysaccharide consisting primarily of a linear chain of 1,4-?-D-mannopyranose units with 1,6 linked á- D-galactopyranose units.

The ratio of mannose to galactose is about 5:1.

The composition of saccharides is: mannose (77.2-78.9%), galactose (15.7-14.7%) and glucose (7.1-6.3%).

Like most polysaccharides, the following formula applies: (C6H10O5)n.H2O. Cassia gum is related to carob bean gum, tara gum andguar gum in terms of structure and chemical properties.

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-ß-D-mannopyranose units with 1,6 linked ä-D-alactopyranose units.

Cassia gum forms firm thermoplastic gels with carrageenan.

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.

Cassia is known as one of the best gelling agent, thickening additives, emulsifying additives and stabilizing additives.

Medicinal uses - Cassia tora powder has properties, useful in healing skin diseases like ring worm, psoriasis and itch. With additional natural gelling property Cassia Tora is also useful as gelling additives.

Food Industry
Textiles Industry
Personal care
Water treatment
Health care
Explosives and others
Oil drilling
Tobacco Industry

200 gm / 500 gm / 15 kg / 20 kg / 50 kg.

Bulk order are also available as per client's requirement.

Storage : In covered finished good shed, in dry atmosphere.

Shelf Life : 24 months after manufacturing.