Gelling Performance

Cassia gum can form firm thermoplastic gels when combined with carrageenan.

Xanthan Gum Compatibility

When combined with xanthan gum, it may form cohesive, elastic gels.

Branched Polysaccharide Structure

Its branched galactose and mannose structure helps support efficient gel formation.

Multiple Functional Roles

It is suitable for use as a thickener, stabilizer, emulsifier, and bonding agent.

Water Solubility

Hot water solubility can support use in miscellaneous formulations.