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Cassia gum is a food additive extracted from the endosperms of the seeds of Senna obtusifolia and Senna Tora, which are also known as cassia seeds and belong to the leguminosae family. It swells in water and forms high-viscosity aqueous colloids after it is boiled. It is used as a thickening agent used for emulsification, foam stabilization, moisture retention and texture improvement. Cassia gum powder is used extensively in the food industry as well as pet and cattle feed products. It is considered safe to be used for both animal feed and human food thickening.
Cassia gum It off-white color and odorless in nature. It comprises of 75% polysaccharides by weight. This makes it highly soluble in hot water to form a full stable viscous gel.
The seeds are dehusked and de-germed by milling and screening of the endosperm. Cassia Gum is high molecular weight (approximately 200,000 - 300,000) polysaccharides composed of galactomannans; the mannose:galactose ratio is about 5:1. Semi-refined Cassia gum normally containing detectable amounts of anthraquinones.
| Appearance | Off-white fine powder |
| Odor | Neutral |
| Taste | Neutral |
| Bulk Density | 0.6 kg/l |
| Particle Size | < 250 micron ≥ 99% |
| Solubility | Insoluble in ethanol; disperses well in cold water and forms a colloidal solution |
| pH (1%) | 5.5-8.0 |
| Viscosity | ≥ 260 mPas |
| Break Strength | 1,200 – 1,800 g/cm² |
