x
m a f i

Welcome to MAFI Group

Email: info@maheshagro.com

Hydrocolloids & Gums

  • Home
  • Hydrocolloids & Gums

Cassia Gum Food Grade - E427

Cassia gum, when used in the food industry, is often identified by its European food additive number, E427. E427 is the European Union's classification for cassia gum when it is used as a food additive.

Cassia Gum E427, or cassia gum food grade, is used as a food-grade thickening and gelling agent in various food products. It plays a crucial role in improving the texture and consistency of these products, particularly in cases where thickening and stabilizing properties are needed.

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.


  • Chemical Structure

    • 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.

  • Physical 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.

  • Applications

    • 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
    • Pharmaceuticals
    • Personal care
    • Water treatment
    • Health care
    • Explosives and others
    • Nutraceuticals
    • Paper
    • Cosmetics
    • Oil drilling
    • Tobacco Industry
    • Mining

  • Packing & Storage :

    Packaging :200 gm / 500 gm / 15 kg / 20 kg / 50 kg. Bulk order are also available as per client's requirement.

    Shelf Life :24 months after manufacturing.

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