Enhanced TDS
Knowde-enriched technical product data sheet
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Cassia Gum
- Food Additive Number
- E 427, INS 427
- Technologies
- Product Families
- Sources
Cassia Gum is sourced from dried dehulled endosperm of legume
seeds of Senna obtusifolia (Cassia obtusifolia, Chinese Senna or
Sickle pod) and Senna tora (Cassia tora, Sickle Senna, Sickle Wild
Sensitive-Plant). The botanical history of these plants is cloudy. They
are easy to confuse and some believe they are variants of the same
genus and species. The whole plant, roots, leaves and seeds have
been widely used in traditional Indian, South Asian and Ayurvedic
medicines. Roasted seeds are ground and used as a substitute
for coffee. Although only approved for pet food and industrial
applications in the US.Check regulatory status for US human food
applications.
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Uses
The largest application for Cassia Gum is in wet canned pet food. It
is used along with Carrageenan to enhance the appearance, improve
texture and stabilize the product through gelling functionality. For
thickening, moisture management and stability, Cassia Gum is added
to bakery fillings, gelled desserts, soup mixes, oil free salad dressings,
meat and poultry products (sausages, deli-meats, etc.). Additional
non-food applications include textiles, mining, air freshener gels,
cosmetics, paper production and water treatment. Like other
hydrocolloids from legumes, Cassia Gum is synergistic with other
hydrocolloids for enhanced thickening or gelling functionality
(Guar Gum, Xanthan Gum, Carrageenan).- Qualities
- Viscosity
- Gel Strength
- Particle Size
Technical Details & Test Data
- Polymer Chemistry
The carbohydrate polymer of Cassia Gum is a
galactomannan, like Fenugreek, Guar, Locust Bean
and Tara Gums. The linear polymer chain of mannose
units joined by β(1-4)-D linkages contains galactose
substitutions attached with an α (1-6) linkage. The overall
proportion of mannose to galactose is approximately 5:1.
Only partial functionality is achieved in cold applications.
Full functionality and synergies require the addition of
heat in product processing. Depending on usage level
and food composition, the functionality of Cassia Gum
ranges from thickening through the formation of gels.
The pH in solution is near neutral (5-7).