An Overview on Cassia Obtusifolia Plant and Cassia Splits

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Cassia Splits are an important ingredient in a wide range of foods. They are used as thickeners, emulsifiers, and texturizing agents. They are also commonly used in personal care products as moisture retainers. They are also used in many meat dishes. This article will explain the uses of cassia splits. Also, read on to discover how this ingredient can benefit your body. This versatile ingredient is an essential ingredient in meat dishes.

Uses of Cassia Tora Splits & Cassia Gum Powder in Pet Food Industry

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Cattle food products such as cassia split are common ingredients. This thickener is often required in diabetic diets. It is a natural ingredient in all meat dishes and is also used in personal care and cosmetics. Listed below are a few uses of cassia split. You may be surprised to learn that it’s used for a variety of purposes!

Cassia Split, Obtusifolia, an Appetite Thicker Than You’d Expect

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If you like flowers and want to decorate with flowers, then a great choice would be the beautiful Cassia. The flowers are called, ‘Sula rubra’ in Indian language. They are originated from two Latin terms, they’re obtuse, that means sharp, and satire which means salt. This plant is a perennial plant and is usually grown around the year-round area of India. The common name’Cassia Split’ is derived when Cassia seeds are separated into two parts, into oblong spikes.

Cassia Tora Products: Processing, Properties and Their Potential Uses

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The cassia tora also known as Senna tora, is an herbaceous annual malodorous plant. Cassia tora is a dicot legume in the family Leguminose. Its name is derived from Sinhalese language. This plant grows in hot, wet and tropical climates. Countries like India, Pakistan and China are major suppliers of Cassia Tora.

Information about Guar Meal, Cassia Tora Splits & Fast Hydration Guar Gum Powder

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There are a variety of products produced by Avlast Hydrocolloids. You can have Guar Refined Splits which is also known as Guar splits, obtained from the seeds after the husk and germs are removed. These splits are a factor for the viscosity of guar powder. Having a pale white color and protein about 5%, its impurity content is very less, around 1%. Having minimum moisture content in it, these splits have an extensive use in making different grades of guar gum powder used in food and textile industries and also for making different derivatives from Guar.