Cassia gum can form firm thermoplastic gels when combined with carrageenan.
When combined with xanthan gum, it may form cohesive, elastic gels.
Its branched galactose and mannose structure helps support efficient gel formation.
It is suitable for use as a thickener, stabilizer, emulsifier, and bonding agent.
Hot water solubility can support use in miscellaneous formulations.