Cassia Gum Powder E499

Cassia Gum Powder is invisible ingredient in food products and works as a Gelling Agent, Texturizing Agent, Emulsifier, Thickener, Stabilizer, Natural Fiber, Bonding agent, Moisture retention agent. Cassia gum is also substitute of Locust Bean Gum (Carob Gum ). Cassia Gum alone is not gelling agent but when combined with Kappa carrageenan it can form firm thermoplastic gels with an increased level of gel strength. This is due to the unique branched polysaccharide galactose/mannose structure of cassia gum. Cassia is excellent at the formation of gels along with xanthan gums and other galactomannans thereby resulting in allowing lower hydrocolloid level formation in final formulations. Hence resulting in uniquely branched structure of polysaccharide with a ratio of 5:1 of mannose to galactose, it is similar to the carob bean gum, tara gum, and guar gum from the context of their chemical properties and structures.