Cassia gum is a natural food additive and thickening agent that is derived from the seeds of the Cassia tora (Senna tora) and Cassia obtusifolia plants, which belong to the Caesalpiniaceae family. 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 is comprised of at least 75% high molecular weight (approximately 200,000-300,000) polysaccharide consisting primarily of a linear chain of 1,4-β-D-mannopyranose units with 1,6 linked α- 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%).
Cassia Gum - A Natural Gelling Agent which is primarily used in the food industry, as well as in some industrial applications, as a thickener, gelling agent, and stabilizer.
Here are some of the forms of guar gum powder: