How Cassia Glactomannans (Cassia Gum Powder) Effect In Chunks In Jelly Recipes With Carrageenan And Xanthan Gum
Various galactomannans were blended to make perfect lumps of gels like Carrageenan, Xanthan Gum, Guar Gum, Carob Bean Gum, Cassia Gum Powder, etc. Food formulators can use different hydrocolloids because of unique synergy effect with various other Hydrocolloids. Cassia Gum, Carrageenan and Xanthan Gum hydrocolloids enable formulation and economic benefits by leveraging existing ingredients used in many processed food systems. Some formulators have the ability to improve efficiency and performance attributes and offer the potential for innovative food textures.