Cassia Gum Powder as a Natural Preservative
Demand for natural and safe food preservatives has been increasing. People are becoming more conscious about the ingredients they consume and are seeking healthier alternatives. One such natural preservative gaining popularity is cassia gum powder. Derived from the seeds of the Cassia tree, this versatile ingredient offers a wide range of benefits in food preservation.
Cassia gum powder primarily consists of a mixture of galactomannans, which are polysaccharides composed of mannose and galactose units. The ratio of these units determines the viscosity and gelling properties of the gum. The high molecular weight of cassia gum powder contributes to its thickening and stabilizing capabilities. It is soluble in cold water and forms a gel when heated, which makes it an ideal ingredient for various food applications.
Role of Cassia Gum Powder in Food Preservation
As a natural preservative, cassia gum powder offers multiple benefits in food preservation. It acts as a thickener, emulsifier, and stabilizer, enhancing the texture and shelf life of food products. The gelling properties of cassia gum powder helps retain moisture, preventing the growth of microorganisms and maintaining the freshness of perishable items. Its binding capabilities also improve the overall structure and mouthfeel of processed foods.
Cassia Gum Powder is Water Soluble
Cassia gum powder is highly soluble in water, forming a smooth and consistent gel. This property allows it to effectively dissolve and disperse in food formulations, ensuring uniform distribution throughout the product.
Cassia Gum Powder is a natural emulsifier, gelling agent and viscosity builder used as an ingredient in various industries like dairy products, meat products and pet food. This is obtained from the seeds of Cassia Tora and is processed through a series of roasting and separation steps. The endosperm is separated from the husk and germ by mechanical stress and then pulverized for further processing.
This is partially water soluble and requires heating to reach full viscosity in aqueous solutions. It can be coextracted with gelling and thickening agents like kappa carrageenan, xanthan gum or locust bean gum to achieve desired results.
It is also used in wet canned pet foods to form thermoplastic gels with kappa carrageenan or xanthan gum. It is also used as a texturizing agent in animal feeds by replacing locust bean gum or carob gum outside Europe. The solid Cassia alloy gum composition can be coprecipitated from the aqueous extract by mixing with any water-miscible organic solvent such as isopropanol.
Cassia Gum Powder has Emulsifying Property
Cassia gum powder has emulsifying properties, which means it can create and stabilize emulsions. It helps to blend and suspend immiscible ingredients, such as oil and water, preventing separation and improving the overall stability of emulsified products.
Cassia gum is also a good gelling agent and can be used in a wide range of beverages. It is particularly important in milk products, ice creams, puddings, and cheeses. It can help to prevent syneresis, improve the texture of these foods, and increase their viscosity. It is also helpful in preventing fat globules from coalescing and increasing the shelf life of these foods.
It is often combined with other types of hydrocolloids such as xanthan and carrageenan to form a thermo-reversible gel. This helps to provide better cost efficiency than a single additive.
Cassia Gum Powder Stabilizes Food
One of the significant advantages of cassia gum powder is its ability to stabilize food formulations. It acts as a thickening agent, preventing the settling of particles and maintaining the desired texture and consistency of the product over time.
Cassia Gum Powder acts as a stabilizer by reducing fat migration in wet canned pet foods. It also helps to reduce foaming during processing and stabilizes the texture of foods. It is useful for bakery fillings, gelled desserts, soup mixes, oil-free salad dressings, meat products and poultry. It is also used in pet food as a moisture retainer and texturizing agent along with Carrageenan.
Refined Cassia Gum Powder is available in various forms like flakes and powders. It is a high-performing natural thickener with emulsifying, gelling and stabilizing properties. It is a great alternative to Locust Bean Gum and can be added to a variety of food products.
Cassia Gum Powder is a Preservative
Cassia gum powder inhibits the growth of bacteria, yeast, and molds, making it an effective natural preservative. Controlling microbial activity, extends the shelf life of food products and helps maintain their freshness and quality.
Cassia Gum has emulsifying, stabilizing and gelling properties which are useful in the food industry. It is also used as a natural preservative. It has been approved by the European Commission for use in foods. It is especially useful in bakery fillings like bread, cakes and pastry icing. It is also used in cheeses and helps to increase the yield of curd solids and improves tenderness. It also helps to reduce splashing while filling and control the viscosity of the product. It is acid resistant and is also useful in drinks like Cocoa drinks, fruit nectar and sugarless beverages.
