{"id":1087,"date":"2020-06-04T12:09:58","date_gmt":"2020-06-04T12:09:58","guid":{"rendered":"https:\/\/www.avlasthydrocolloids.com\/blog\/?p=1087"},"modified":"2024-09-10T11:59:13","modified_gmt":"2024-09-10T11:59:13","slug":"how-to-use-cassia-gum-powder","status":"publish","type":"post","link":"https:\/\/www.avlasthydrocolloids.com\/blog\/how-to-use-cassia-gum-powder\/","title":{"rendered":"How to use Cassia Gum Powder?"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_82_2 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/how-to-use-cassia-gum-powder\/#introduction\" >Introduction<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/how-to-use-cassia-gum-powder\/#-cassia-gum-as-a-gelling\" >\u00a0Cassia Gum as a gelling<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/how-to-use-cassia-gum-powder\/#kappa-canegeenan-along-with-cassia-gum-as-a-gel\" >Kappa Canegeenan along with Cassia Gum as a Gel<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/how-to-use-cassia-gum-powder\/#why-does-the-increase-of-cassia-gum-make-the-gel-hard\" >Why does the increase of Cassia Gum make the gel hard?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/how-to-use-cassia-gum-powder\/#conclusion\" >Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"introduction\"><\/span>Introduction<span class=\"ez-toc-section-end\"><\/span><\/h2>\r\nThe Cassia gum powder is a term given to flour which is made from the endosperm of the seed of Cassia tora or Cassia obtusifolia. The polysaccharide contained in it is around 75%. It has a high molecular mass due to the composition of galactose and mannose that is collectively called galactomannan.\r\n<h2><span class=\"ez-toc-section\" id=\"-cassia-gum-as-a-gelling\"><\/span>\u00a0Cassia Gum as a gelling:<span class=\"ez-toc-section-end\"><\/span><\/h2>\r\nMany people at the term <a href=\"https:\/\/www.avlasthydrocolloids.com\/cassia-gum-powder\/\">cassia gum<\/a>, consider it to be a sticky gel or gum but it is a powdery substance that is used as an ingredient in wet canned pet food. But when it comes to the matter of making it a gel then yes Cassia Gum Powder is a very prevalent option that one can choose. There are two justified reasons why this cassia gum isn\u2019t a gel itself- firstly the gum content in this material is just 75% to 80 % and secondly, it is neither a liquid nor contains any other gum components in it. Thus, we can see that it is just an organic product along with rich gum content.\r\n<h2><span class=\"ez-toc-section\" id=\"kappa-canegeenan-along-with-cassia-gum-as-a-gel\"><\/span>Kappa Canegeenan along with Cassia Gum as a Gel:<span class=\"ez-toc-section-end\"><\/span><\/h2>\r\nKappa Carrageenan is a stabilizing and thickening product that is extracted from the red edible seaweeds. It is used in the production of <a href=\"https:\/\/www.avlasthydrocolloids.com\/application\">wet canned pet food<\/a>, shampoo, beverages, and also in food industries for various purposes.\r\n\r\n<img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-909\" src=\"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-content\/uploads\/2020\/01\/cassia-gum-application-for-wet-canned-pet-food.jpg\" alt=\"Cassia Gum Application for Wet Canned Pet Food\" width=\"500\" height=\"500\" srcset=\"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-content\/uploads\/2020\/01\/cassia-gum-application-for-wet-canned-pet-food.jpg 960w, https:\/\/www.avlasthydrocolloids.com\/blog\/wp-content\/uploads\/2020\/01\/cassia-gum-application-for-wet-canned-pet-food-768x768.jpg 768w\" sizes=\"(max-width: 500px) 85vw, 500px\" \/>\r\n\r\nWhen the cassia gum powder is mixed in a solution along with the Kappa Canegeenan than it produces a thick gel type substance which has a high content of Kappa and Kota which makes them stabilize even at the normal room temperature and act as a gel in different products which requires protein as well as a thickening substance in the actual main products. This making of gel is only possible due to the solubility of both Cassia Gum and Kappa Canegeenan is very high in the hot water solution.\r\n\r\nThe restoring stability of Kappa Canegeenan is best with the Cassia gum and thus is preferred for the making of gels by a lot of people and companies.\r\n<h2><span class=\"ez-toc-section\" id=\"why-does-the-increase-of-cassia-gum-make-the-gel-hard\"><\/span>Why does the increase of Cassia Gum make the gel hard?<span class=\"ez-toc-section-end\"><\/span><\/h2>\r\nThe increase of Cassia Gum in the mixer of Kappa Canegeenan and cassia gum powder makes the resulting gel hard because of the unique branched polysaccharide galactose\/mannose structure of cassia gum. Cassia gum forms firm, thermoplastic gels with carrageenan. Cassia gum and carrageenan gel are stable due to the excellent retorting stability of cassia gum.\r\n<h2><span class=\"ez-toc-section\" id=\"conclusion\"><\/span>Conclusion:<span class=\"ez-toc-section-end\"><\/span><\/h2>\r\nThe cassia Gum powder has a unique structure that is branched with polysaccharide along with galactomannan. This makes the substance fibrous, rich in protein as well as gum content and also has good moisture content. Cassia gum is also cost-effective so using cassia gum with carrageenan is also helps to reduce cost. The product serves as a gelling agent to wet canned pet food, dairy products, beers, and food additives. Its rare and unique structure also enables it to be normal in any kind of temperature without any acids added to it. The product also acts as an emulsifier and foam stabilizer, etc.\r\n<iframe src=\"https:\/\/www.youtube.com\/embed\/_ojdNgkPpt0\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe>","protected":false},"excerpt":{"rendered":"The Cassia gum powder is a term given to flour which is made from the endosperm of the seed of Cassiatora or Cassiaobtusifolia. The polysaccharide contained in it is around 75%. It has a high molecular mass due to the composition of galactose and mannose that is collectively called galactomannan.","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_mo_disable_npp":"","footnotes":""},"categories":[12,7],"tags":[],"class_list":["post-1087","post","type-post","status-publish","format-standard","hentry","category-cassia-gum","category-cassia-powder"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/posts\/1087","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/comments?post=1087"}],"version-history":[{"count":8,"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/posts\/1087\/revisions"}],"predecessor-version":[{"id":1163,"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/posts\/1087\/revisions\/1163"}],"wp:attachment":[{"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/media?parent=1087"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/categories?post=1087"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/tags?post=1087"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}