{"id":4182,"date":"2026-09-07T09:02:16","date_gmt":"2026-09-07T09:02:16","guid":{"rendered":"https:\/\/www.avlasthydrocolloids.com\/blog\/?p=4182"},"modified":"2026-09-07T10:12:42","modified_gmt":"2026-09-07T10:12:42","slug":"cassia-gum-powder-in-pickles-sauces-and-salad-dressings-cold-water-viscosity-and-free-flow-control","status":"publish","type":"post","link":"https:\/\/www.avlasthydrocolloids.com\/blog\/cassia-gum-powder-in-pickles-sauces-and-salad-dressings-cold-water-viscosity-and-free-flow-control\/","title":{"rendered":"Cassia Gum Powder in Pickles, Sauces and Salad Dressings: Cold Water Viscosity and Free Flow Control"},"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\/cassia-gum-powder-in-pickles-sauces-and-salad-dressings-cold-water-viscosity-and-free-flow-control\/#ai-summary\" >AI Summary<\/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\/cassia-gum-powder-in-pickles-sauces-and-salad-dressings-cold-water-viscosity-and-free-flow-control\/#the-thickening-challenge-in-sauces-pickles-and-dressings\" >The Thickening Challenge in Sauces, Pickles and Dressings<\/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\/cassia-gum-powder-in-pickles-sauces-and-salad-dressings-cold-water-viscosity-and-free-flow-control\/#how-cassia-gum-powder-builds-viscosity\" >How Cassia Gum Powder Builds Viscosity<\/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\/cassia-gum-powder-in-pickles-sauces-and-salad-dressings-cold-water-viscosity-and-free-flow-control\/#cold-water-dispersibility-and-acid-resistance\" >Cold Water Dispersibility and Acid Resistance<\/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\/cassia-gum-powder-in-pickles-sauces-and-salad-dressings-cold-water-viscosity-and-free-flow-control\/#free-flow-and-suspension-in-pickles-and-relishes\" >Free Flow and Suspension in Pickles and Relishes<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/cassia-gum-powder-in-pickles-sauces-and-salad-dressings-cold-water-viscosity-and-free-flow-control\/#benefits-across-the-condiment-range\" >Benefits Across the Condiment Range<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/cassia-gum-powder-in-pickles-sauces-and-salad-dressings-cold-water-viscosity-and-free-flow-control\/#formulation-pointers-for-condiments-and-dressings\" >Formulation Pointers for Condiments and Dressings<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/cassia-gum-powder-in-pickles-sauces-and-salad-dressings-cold-water-viscosity-and-free-flow-control\/#synergy-with-xanthan-gum-for-stable-emulsions\" >Synergy With Xanthan Gum for Stable Emulsions<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/cassia-gum-powder-in-pickles-sauces-and-salad-dressings-cold-water-viscosity-and-free-flow-control\/#shelf-life-stability-and-consistency-over-time\" >Shelf Life, Stability and Consistency Over Time<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/cassia-gum-powder-in-pickles-sauces-and-salad-dressings-cold-water-viscosity-and-free-flow-control\/#clean-label-and-natural-positioning-in-condiments\" >Clean Label and Natural Positioning in Condiments<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/cassia-gum-powder-in-pickles-sauces-and-salad-dressings-cold-water-viscosity-and-free-flow-control\/#cassia-gum-in-soups-and-savoury-liquid-foods\" >Cassia Gum in Soups and Savoury Liquid Foods<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/cassia-gum-powder-in-pickles-sauces-and-salad-dressings-cold-water-viscosity-and-free-flow-control\/#sourcing-food-grade-cassia-gum-powder\" >Sourcing Food Grade Cassia Gum Powder<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/cassia-gum-powder-in-pickles-sauces-and-salad-dressings-cold-water-viscosity-and-free-flow-control\/#frequently-asked-questions\" >Frequently Asked Questions<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/cassia-gum-powder-in-pickles-sauces-and-salad-dressings-cold-water-viscosity-and-free-flow-control\/#about-avlast-hydrocolloids\" >About Avlast Hydrocolloids<\/a><\/li><\/ul><\/nav><\/div>\n\n<p class=\"wp-block-paragraph\"><em>A cold water dispersible, acid resistant galactomannan that thickens, suspends and stabilises pickles, sauces and dressings.<\/em><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"ai-summary\"><\/span><strong>AI Summary<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pickles, sauces and dressings need a thickener that builds viscosity, resists acid and often works without heat.<\/li>\n\n\n\n<li>Cassia gum powder is a galactomannan that thickens efficiently, suspends particles and controls free flow at low dose.<\/li>\n\n\n\n<li>It functions as a cold water dispersible, acid resistant free water binder, ideal for unheated, low pH formulations.<\/li>\n\n\n\n<li>It keeps spices and particulates evenly suspended while allowing clean pouring and dispensing.<\/li>\n\n\n\n<li>Synergy with xanthan gum supports stable emulsions, long shelf life and clean label natural positioning.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Pickles, sauces, salad dressings, soups and barbecue preparations share a set of formulation challenges that put real demands on a thickening agent. These products are often acidic, sometimes served cold, and need to pour, cling and stay uniform without separating. The thickener has to build viscosity reliably, resist breaking down in acid, and in many cases hydrate in cold water without cooking. Cassia gum powder, a natural galactomannan from the seed of Cassia tora, is used across this category to increase viscosity, improve free flowing properties and hold these formulations together.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This article looks at why cold water viscosity and acid resistance matter in pickles, sauces and dressings, and how cassia gum powder delivers on both.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"the-thickening-challenge-in-sauces-pickles-and-dressings\"><\/span><strong>The Thickening Challenge in Sauces, Pickles and Dressings<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Condiments and dressings look simple but ask a lot of their thickener. Several requirements come together at once.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Controlled viscosity.<\/strong> A sauce or dressing must be thick enough to cling to food and feel substantial, but still pour or spoon cleanly. Getting that balance right is the core job of the thickener.<\/li>\n\n\n\n<li><strong>Acid resistance.<\/strong> Pickles, salad dressings and many sauces are acidic, often from vinegar or other acidulants. The thickener has to keep its viscosity in this low pH environment rather than thinning out.<\/li>\n\n\n\n<li><strong>Cold processing.<\/strong> Many dressings, sauces and relishes are made or served without heating. A thickener that needs cooking to work is a poor fit. Cold water dispersibility is a real advantage here.<\/li>\n\n\n\n<li><strong>Suspension and free flow.<\/strong> Pickles and relishes carry solid pieces and spices that should stay evenly distributed, while the liquid still flows freely from the bottle.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">A thickener that handles all of these at once is genuinely useful, and cassia gum is well positioned to do so.<\/p>\n\n\n\n<!-- CTA Section -->\n<div class=\"cta-wrapper\">\n  <div class=\"cta-text\">\n   We\u2019re Ready to Help!\n  <\/div>\n  <a href=\"mailto:info@avlasthydrocolloids.com\" class=\"cta-btn\" target=\"_blank\">\n    <img decoding=\"async\" alt=\"Email Us\" height=\"30\" src=\"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-content\/uploads\/2026\/01\/White-Email.png\" style=\"display:block;\" width=\"30\">\n Email Us\n  <\/a>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"how-cassia-gum-powder-builds-viscosity\"><\/span><strong>How Cassia Gum Powder Builds Viscosity<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Cassia gum is a galactomannan, a polysaccharide of a mannose backbone with galactose branches. When it hydrates in water the chains unfold and entangle, raising the viscosity of the surrounding liquid. In sauces, soups, pickles and dressings this thickening does several jobs: it gives the product body, it suspends particles and spices, and it controls how freely the liquid flows.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Because galactomannans thicken efficiently, modest use levels produce meaningful viscosity, which keeps the formula economical and avoids weighing down the flavour. The viscosity can be tuned through dose to suit a thin pourable dressing or a thick clinging sauce. Cassia gum also works in synergy with other hydrocolloids such as xanthan gum, a combination common in dressings and sauces, allowing formulators to build the exact texture and stability they want.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"cold-water-dispersibility-and-acid-resistance\"><\/span><strong>Cold Water Dispersibility and Acid Resistance<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Two properties make cassia gum and related galactomannan systems especially valuable in this category: behaviour in cold water and behaviour in acid.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Many salad dressings, sauces, pickles and relishes are produced without a cooking step, so a thickener that can function as a cold water dispersible, free water binder is a strong asset. It lets manufacturers build viscosity and bind free liquid in cold processed products, simplifying production and protecting heat sensitive flavours and ingredients. This cold water functionality is exactly what these acidic, often unheated formulations need.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Acid resistance is the second key. Pickles and dressings sit at low pH for their entire shelf life. A thickener that loses viscosity in acid would let the product thin and separate over time. Galactomannan based systems are valued in these applications precisely because they hold up as acid resistant, free water binders in salad dressings, sauces, pickles and relishes, keeping the product stable from production through to the table.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1200\" height=\"530\" src=\"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-content\/uploads\/2026\/09\/Optimizing-Particle-Suspension-Flow-Viscosity-Pickles-Relishes.png\" alt=\"\" class=\"wp-image-4194\" srcset=\"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-content\/uploads\/2026\/09\/Optimizing-Particle-Suspension-Flow-Viscosity-Pickles-Relishes.png 1200w, https:\/\/www.avlasthydrocolloids.com\/blog\/wp-content\/uploads\/2026\/09\/Optimizing-Particle-Suspension-Flow-Viscosity-Pickles-Relishes-150x66.png 150w, https:\/\/www.avlasthydrocolloids.com\/blog\/wp-content\/uploads\/2026\/09\/Optimizing-Particle-Suspension-Flow-Viscosity-Pickles-Relishes-768x339.png 768w\" sizes=\"(max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 1362px) 62vw, 840px\" \/><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"free-flow-and-suspension-in-pickles-and-relishes\"><\/span><strong>Free Flow and Suspension in Pickles and Relishes<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pickles, relishes and chunky sauces present a particular balance. The liquid should flow freely so the product pours and pumps cleanly, yet the solid pieces, spices and seasonings should stay evenly suspended rather than floating to the top or sinking to the bottom.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cassia gum manages this by improving free flowing properties while binding the free water in the system. The thickened liquid phase holds particles in even suspension, so each serving carries a representative mix of solids and seasoning, while the controlled viscosity still allows easy dispensing. The result is a product that looks consistent in the jar, distributes its ingredients evenly and behaves predictably during filling and use.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"benefits-across-the-condiment-range\"><\/span><strong>Benefits Across the Condiment Range<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The same core functionality serves a wide span of products in this category.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Salad dressings.<\/strong> Cold water viscosity, acid resistance and free water binding keep emulsified and vinaigrette style dressings stable and cling worthy.<\/li>\n\n\n\n<li><strong>Sauces and barbecue.<\/strong> Controlled viscosity gives body and cling, while suspension keeps spices and particulates evenly distributed.<\/li>\n\n\n\n<li><strong>Soups.<\/strong> Thickening adds mouthfeel and body without masking flavour, and improves the perceived richness of the product.<\/li>\n\n\n\n<li><strong>Pickles and relishes.<\/strong> Free flow control and suspension keep the product uniform and easy to dispense, while acid resistance protects stability over shelf life.<\/li>\n\n\n\n<li><strong>Sausage and meat sauces.<\/strong> Viscosity control and water binding help reduce migration and separation in these systems.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"formulation-pointers-for-condiments-and-dressings\"><\/span><strong>Formulation Pointers for Condiments and Dressings<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A few practical points help get the best from cassia gum in these products.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Hydration.<\/strong> Disperse the powder cleanly to avoid lumps. Where cold processing is used, allow time for full hydration to develop viscosity.<\/li>\n\n\n\n<li><strong>Synergy.<\/strong> Pair cassia gum with xanthan gum where a firmer, more stable texture is wanted, and tune the ratio to the product.<\/li>\n\n\n\n<li><strong>Acid handling.<\/strong> Validate viscosity and stability at the target pH, and over the intended shelf life, to confirm acid resistance in the specific formula.<\/li>\n\n\n\n<li><strong>Dose calibration.<\/strong> Trial inclusion levels in small batches to dial in the exact pour, cling and suspension the product needs.<\/li>\n<\/ul>\n\n\n\n<iframe width=\"100%\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/3_E7d4GdFxs?si=kWAvUhTQBDFo9jvy\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"synergy-with-xanthan-gum-for-stable-emulsions\"><\/span><strong>Synergy With Xanthan Gum for Stable Emulsions<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Many sauces and dressings are emulsions, blends of oil and water held together against their natural tendency to separate. Salad dressings in particular depend on a stable emulsion to keep oil droplets evenly dispersed through the watery phase. The thickener plays a central part in this stability, and the synergy between cassia gum and xanthan gum is especially useful here.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When the two galactomannan and xanthan systems are combined, they build a stronger, more elastic structure than either gum alone. In an emulsion this thickened, structured continuous phase slows the movement of oil droplets, reducing the rate at which they rise and coalesce. The result is a dressing or sauce that stays homogeneous on the shelf rather than separating into oil and water layers. Cassia gum contributes its strong water binding and viscosity, while xanthan adds its own stabilising and suspending character, and together they give formulators a robust tool for emulsion stability. Tuning the ratio of the two lets the formulator match the texture and stability needs of a specific product, from a pourable vinaigrette to a thick, clinging dressing.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"shelf-life-stability-and-consistency-over-time\"><\/span><strong>Shelf Life, Stability and Consistency Over Time<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A condiment is judged not only on the day it is made but across its whole shelf life, which can run for many months. Over that time, temperature swings, settling and the constant acidic environment all test the formulation. A product that looked perfect at filling but separates, thins or develops an uneven texture weeks later is a quality failure.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cassia gum supports stability across this timeline. Its acid resistance means the viscosity it provides holds up through months of storage at low pH rather than fading. Its water binding keeps free liquid locked in the system, resisting the separation and weeping that can develop over time. And its suspension capacity keeps spices and particulates evenly distributed, so the last serving from the jar looks and behaves like the first. This consistency over time is a major part of the commercial value of the gum. It protects the brand reputation that depends on a product performing the same way every time a consumer opens it.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"clean-label-and-natural-positioning-in-condiments\"><\/span><strong>Clean Label and Natural Positioning in Condiments<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The condiment and dressing aisle has felt the clean label shift as strongly as any part of the grocery store. Shoppers increasingly read ingredient lists and prefer recognisable, natural components over synthetic additives. Thickeners are squarely in this conversation, and the choice of stabiliser can shape how a product is perceived.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cassia gum is a natural, plant derived seed gum, which fits this clean label direction well. A sauce, pickle or dressing thickened with a natural galactomannan can be positioned as using a plant based stabiliser, aligning with the expectations of label conscious consumers. This is increasingly important for brands competing on naturalness and simplicity. Cassia gum lets a formulator deliver the cold water viscosity, acid resistance and free flow control these products technically require, while also supporting the natural positioning that helps them sell. That dual benefit, technical performance plus clean label suitability, is a strong argument for the gum across the whole condiment category.<\/p>\n\n\n\n<!-- CTA Section -->\n<div class=\"cta-wrapper\">\n  <div class=\"cta-text\">\n    Want to Discuss? \n  <\/div>\n  <a href=\"tel:+917925830618\" class=\"cta-btn\" target=\"_blank\">\n    <img decoding=\"async\" alt=\"Call\" height=\"30\" src=\"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-content\/uploads\/2026\/01\/Icon-call.png\" style=\"display:block;\" width=\"30\"> \n  Call Us Now!\n  <\/a>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"cassia-gum-in-soups-and-savoury-liquid-foods\"><\/span><strong>Cassia Gum in Soups and Savoury Liquid Foods<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Soups, broths and savoury liquid foods are a natural extension of the sauce and dressing category, and cassia gum serves them in much the same way. The thickening it provides gives soups body and a satisfying mouthfeel, turning a thin, watery liquid into something that feels substantial and well rounded on the palate. This perceived richness matters to consumers, who associate a certain body with quality in a soup.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Importantly, the gum builds this body without masking flavour or weighing the product down. A modest dose lifts the texture while letting the savoury notes come through. In instant and convenience soups, the gum also helps the product reconstitute to a smooth, even consistency rather than a lumpy or watery one, and it holds any suspended vegetables, herbs or particulates in place so each serving looks and tastes complete. Whether the soup is cooked, canned or designed for quick preparation, cassia gum gives formulators a dependable way to control viscosity, improve mouthfeel and keep the product uniform. Its water binding also supports stability through any heat processing and storage the product undergoes, so the soup keeps its character from production to the bowl.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"sourcing-food-grade-cassia-gum-powder\"><\/span><strong>Sourcing Food Grade Cassia Gum Powder<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Reliable performance in food depends on reliable raw material. Purity, viscosity grade and microbiological quality all shape how cassia gum behaves, and food grade material must meet strict standards for human consumption.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Avlast Hydrocolloids manufactures and supplies food grade cassia gum powder for sauces, pickles, salad dressings, soups and related applications. For formulators who need cold water viscosity, acid resistance and dependable free flow control, cassia gum powder offers a natural and effective thickening solution. To discuss your formulation or request a sample, contact the Avlast Hydrocolloids team.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"frequently-asked-questions\"><\/span><strong>Frequently Asked Questions<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n        <style type=\"text\/css\">\n        \t        \t.thfaqf-tab h3.thfaqf-tablinks-4185.active {\n\t\t\t    background-color: #f5f5f5!important;\n\t\t\t    color: #cc2753!important;\n\t\t\t}\n\t\t\t.thfaqf-tab h3.thfaqf-tablinks-4185:hover {\n\t\t\t  \tbackground-color: #f5f5f5!important;\n\t\t\t}\n\t\t    .thfaqf-faq-item-4185.thfaqf-active .thfaqf-title-text{\n\t\t\t\tcolor: #cc2753!important;\n\t\t\t}\n          \n        <\/style>\n       \t\t<div class=\"thfaqf-faq-list thfaqf-theme-wrapper-avlast\">\n            <h3 class=\"thfaqf-faq-list-title\"><\/h3><div class=\"faq-item-wrapper\">\t\t<div id=\"thfaqf-faq-item-4185_0\" class=\"thfaqf-faq-item  thfaqf-faq-item-4185    thfaqf-post-id-4185 thfaqf-count-dsply-setngs\" style=\"border-radius: 6px;\" >\n\t\t\t<div data-active_color=\"#cc2753\" class=\"thfaqf-faq-item-title\" style=\"border-width: 1px; border-style: solid; margin-bottom: -1px; background-color: #f5f5f5; border-color: #f5f5f5;\">\n \t\t\t\t<h4>\n \t\t\t\t\t \t\t\t\t<span class=\"thfaq-marker thfaqf-toggle-icon\" style=\"\"><\/span>\n \t\t\t\t\t<span class=\"thfaqf-title-text \" style=\" color: #000000;\" >Why is cassia gum used in sauces and dressings?<\/span>\n \t\t\t\t<\/h4>\t\n\t\t\t<\/div>\n\t\t\t<div class=\"thfaqf-faq-item-content\" style=\"border-width: 1px; border-style: solid; background-color: #fcfcfc; border-color: #fcfcfc; color: #000000;\" >\n\t\t\t\t<p>Cassia gum is a natural galactomannan that builds controlled viscosity, giving sauces and dressings body and cling while keeping them pourable. It also suspends spices and particulates evenly and binds free water, which keeps the product uniform and stable.<\/p>\n\t\t\t\t<div class=\"thfaq-enable-comment-box thfaqf-hide\"> <p>\t\t<div class=\"thfaqf-comment-wrapper\">\n\t\t\t<form form method=\"post\" class=\"thfaqf-post-comment\">\n\t\t\t\t<p><input class=\"thfaqf-comment-box thfaqf-uname\" type=\"text\" placeholder=\"Name...\"name=\"user_name\"\/><\/p>\n\t\t\t\t<p class=\"threq-name\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"action\" value=\"thfaqf_comment\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_id\" value=\"4185\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_index\" value=\"0\">\n\t\t\t\t<input type=\"hidden\" name=\"form_time\">\n\t\t\t\t<input type=\"text\" name=\"website\" style=\"display:none\">\n\t\t\t\t\t\t\t\t<input type=\"hidden\" name=\"form_token\" value=\"7521649d-b3c8-4812-82db-558cb67da776\">\n\t\t\t\t<p><textarea placeholder=\"Add a Comment...\"name=\"user_msg\" class=\"thfaqf-comment-box thfaqf-ucomment\"><\/textarea><\/p>\n\t\t\t\t<p class=\"threq-comment\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"wp_thfaqc_nonce\" value=\"3df9792230\"\/>\n\t\t    \t<p><button type=\"submit\" name=\"thfaqf_comment_submt\" class=\"thfaqf-submt-cmmt button primary is-xsmall\" onclick=\"submitFaqfComment(this)\">Send<\/button><\/p><p class=\"thfaqf-comment-validetion\"><\/p>\n\t\t    <\/form>\t\n\n\t\t    \t\t<\/div>\n\t\t <\/p><\/div>\n\t\t\t<\/div>\n\t\t\t<div class=\"log\"><\/div>\n\t\t<\/div>\n \t\t\t\t<div id=\"thfaqf-faq-item-4185_1\" class=\"thfaqf-faq-item  thfaqf-faq-item-4185    thfaqf-post-id-4185 thfaqf-count-dsply-setngs\" style=\"border-radius: 6px;\" >\n\t\t\t<div data-active_color=\"#cc2753\" class=\"thfaqf-faq-item-title\" style=\"border-width: 1px; border-style: solid; margin-bottom: -1px; background-color: #f5f5f5; border-color: #f5f5f5;\">\n \t\t\t\t<h4>\n \t\t\t\t\t \t\t\t\t<span class=\"thfaq-marker thfaqf-toggle-icon\" style=\"\"><\/span>\n \t\t\t\t\t<span class=\"thfaqf-title-text \" style=\" color: #000000;\" >Does cassia gum work in cold water?<\/span>\n \t\t\t\t<\/h4>\t\n\t\t\t<\/div>\n\t\t\t<div class=\"thfaqf-faq-item-content\" style=\"border-width: 1px; border-style: solid; background-color: #fcfcfc; border-color: #fcfcfc; color: #000000;\" >\n\t\t\t\t<p>Cassia gum and related galactomannan systems function as cold water dispersible, free water binders, which is valuable because many dressings, sauces, pickles and relishes are made without a cooking step. This lets manufacturers build viscosity in cold processed products and protect heat sensitive flavours.<\/p>\n\t\t\t\t<div class=\"thfaq-enable-comment-box thfaqf-hide\"> <p>\t\t<div class=\"thfaqf-comment-wrapper\">\n\t\t\t<form form method=\"post\" class=\"thfaqf-post-comment\">\n\t\t\t\t<p><input class=\"thfaqf-comment-box thfaqf-uname\" type=\"text\" placeholder=\"Name...\"name=\"user_name\"\/><\/p>\n\t\t\t\t<p class=\"threq-name\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"action\" value=\"thfaqf_comment\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_id\" value=\"4185\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_index\" value=\"1\">\n\t\t\t\t<input type=\"hidden\" name=\"form_time\">\n\t\t\t\t<input type=\"text\" name=\"website\" style=\"display:none\">\n\t\t\t\t\t\t\t\t<input type=\"hidden\" name=\"form_token\" value=\"bb1f8a49-d7b4-4912-addc-1711deb402d1\">\n\t\t\t\t<p><textarea placeholder=\"Add a Comment...\"name=\"user_msg\" class=\"thfaqf-comment-box thfaqf-ucomment\"><\/textarea><\/p>\n\t\t\t\t<p class=\"threq-comment\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"wp_thfaqc_nonce\" value=\"3df9792230\"\/>\n\t\t    \t<p><button type=\"submit\" name=\"thfaqf_comment_submt\" class=\"thfaqf-submt-cmmt button primary is-xsmall\" onclick=\"submitFaqfComment(this)\">Send<\/button><\/p><p class=\"thfaqf-comment-validetion\"><\/p>\n\t\t    <\/form>\t\n\n\t\t    \t\t<\/div>\n\t\t <\/p><\/div>\n\t\t\t<\/div>\n\t\t\t<div class=\"log\"><\/div>\n\t\t<\/div>\n \t\t\t\t<div id=\"thfaqf-faq-item-4185_2\" class=\"thfaqf-faq-item  thfaqf-faq-item-4185    thfaqf-post-id-4185 thfaqf-count-dsply-setngs\" style=\"border-radius: 6px;\" >\n\t\t\t<div data-active_color=\"#cc2753\" class=\"thfaqf-faq-item-title\" style=\"border-width: 1px; border-style: solid; margin-bottom: -1px; background-color: #f5f5f5; border-color: #f5f5f5;\">\n \t\t\t\t<h4>\n \t\t\t\t\t \t\t\t\t<span class=\"thfaq-marker thfaqf-toggle-icon\" style=\"\"><\/span>\n \t\t\t\t\t<span class=\"thfaqf-title-text \" style=\" color: #000000;\" >Is cassia gum acid resistant?<\/span>\n \t\t\t\t<\/h4>\t\n\t\t\t<\/div>\n\t\t\t<div class=\"thfaqf-faq-item-content\" style=\"border-width: 1px; border-style: solid; background-color: #fcfcfc; border-color: #fcfcfc; color: #000000;\" >\n\t\t\t\t<p>Galactomannan based systems are valued in pickles and dressings precisely because they hold up as acid resistant free water binders at the low pH these products maintain throughout shelf life, so the product stays thick and stable rather than thinning and separating.<\/p>\n\t\t\t\t<div class=\"thfaq-enable-comment-box thfaqf-hide\"> <p>\t\t<div class=\"thfaqf-comment-wrapper\">\n\t\t\t<form form method=\"post\" class=\"thfaqf-post-comment\">\n\t\t\t\t<p><input class=\"thfaqf-comment-box thfaqf-uname\" type=\"text\" placeholder=\"Name...\"name=\"user_name\"\/><\/p>\n\t\t\t\t<p class=\"threq-name\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"action\" value=\"thfaqf_comment\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_id\" value=\"4185\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_index\" value=\"2\">\n\t\t\t\t<input type=\"hidden\" name=\"form_time\">\n\t\t\t\t<input type=\"text\" name=\"website\" style=\"display:none\">\n\t\t\t\t\t\t\t\t<input type=\"hidden\" name=\"form_token\" value=\"33d8f65e-8d1f-48dd-92f8-27ce72c34fca\">\n\t\t\t\t<p><textarea placeholder=\"Add a Comment...\"name=\"user_msg\" class=\"thfaqf-comment-box thfaqf-ucomment\"><\/textarea><\/p>\n\t\t\t\t<p class=\"threq-comment\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"wp_thfaqc_nonce\" value=\"3df9792230\"\/>\n\t\t    \t<p><button type=\"submit\" name=\"thfaqf_comment_submt\" class=\"thfaqf-submt-cmmt button primary is-xsmall\" onclick=\"submitFaqfComment(this)\">Send<\/button><\/p><p class=\"thfaqf-comment-validetion\"><\/p>\n\t\t    <\/form>\t\n\n\t\t    \t\t<\/div>\n\t\t <\/p><\/div>\n\t\t\t<\/div>\n\t\t\t<div class=\"log\"><\/div>\n\t\t<\/div>\n \t\t\t\t<div id=\"thfaqf-faq-item-4185_3\" class=\"thfaqf-faq-item  thfaqf-faq-item-4185    thfaqf-post-id-4185 thfaqf-count-dsply-setngs\" style=\"border-radius: 6px;\" >\n\t\t\t<div data-active_color=\"#cc2753\" class=\"thfaqf-faq-item-title\" style=\"border-width: 1px; border-style: solid; margin-bottom: -1px; background-color: #f5f5f5; border-color: #f5f5f5;\">\n \t\t\t\t<h4>\n \t\t\t\t\t \t\t\t\t<span class=\"thfaq-marker thfaqf-toggle-icon\" style=\"\"><\/span>\n \t\t\t\t\t<span class=\"thfaqf-title-text \" style=\" color: #000000;\" >How does cassia gum help with pickles and relishes?<\/span>\n \t\t\t\t<\/h4>\t\n\t\t\t<\/div>\n\t\t\t<div class=\"thfaqf-faq-item-content\" style=\"border-width: 1px; border-style: solid; background-color: #fcfcfc; border-color: #fcfcfc; color: #000000;\" >\n\t\t\t\t<p>It improves free flowing properties while binding free water, so the liquid pours and dispenses cleanly while solid pieces, spices and seasonings stay evenly suspended rather than floating or sinking, giving a consistent product in every serving.<\/p>\n\t\t\t\t<div class=\"thfaq-enable-comment-box thfaqf-hide\"> <p>\t\t<div class=\"thfaqf-comment-wrapper\">\n\t\t\t<form form method=\"post\" class=\"thfaqf-post-comment\">\n\t\t\t\t<p><input class=\"thfaqf-comment-box thfaqf-uname\" type=\"text\" placeholder=\"Name...\"name=\"user_name\"\/><\/p>\n\t\t\t\t<p class=\"threq-name\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"action\" value=\"thfaqf_comment\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_id\" value=\"4185\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_index\" value=\"3\">\n\t\t\t\t<input type=\"hidden\" name=\"form_time\">\n\t\t\t\t<input type=\"text\" name=\"website\" style=\"display:none\">\n\t\t\t\t\t\t\t\t<input type=\"hidden\" name=\"form_token\" value=\"6b80d141-385d-48b5-acb2-f131e8c45dae\">\n\t\t\t\t<p><textarea placeholder=\"Add a Comment...\"name=\"user_msg\" class=\"thfaqf-comment-box thfaqf-ucomment\"><\/textarea><\/p>\n\t\t\t\t<p class=\"threq-comment\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"wp_thfaqc_nonce\" value=\"3df9792230\"\/>\n\t\t    \t<p><button type=\"submit\" name=\"thfaqf_comment_submt\" class=\"thfaqf-submt-cmmt button primary is-xsmall\" onclick=\"submitFaqfComment(this)\">Send<\/button><\/p><p class=\"thfaqf-comment-validetion\"><\/p>\n\t\t    <\/form>\t\n\n\t\t    \t\t<\/div>\n\t\t <\/p><\/div>\n\t\t\t<\/div>\n\t\t\t<div class=\"log\"><\/div>\n\t\t<\/div>\n \t\t\t\t<div id=\"thfaqf-faq-item-4185_4\" class=\"thfaqf-faq-item  thfaqf-faq-item-4185    thfaqf-post-id-4185 thfaqf-count-dsply-setngs\" style=\"border-radius: 6px;\" >\n\t\t\t<div data-active_color=\"#cc2753\" class=\"thfaqf-faq-item-title\" style=\"border-width: 1px; border-style: solid; margin-bottom: -1px; background-color: #f5f5f5; border-color: #f5f5f5;\">\n \t\t\t\t<h4>\n \t\t\t\t\t \t\t\t\t<span class=\"thfaq-marker thfaqf-toggle-icon\" style=\"\"><\/span>\n \t\t\t\t\t<span class=\"thfaqf-title-text \" style=\" color: #000000;\" >Can cassia gum stabilise emulsified dressings?<\/span>\n \t\t\t\t<\/h4>\t\n\t\t\t<\/div>\n\t\t\t<div class=\"thfaqf-faq-item-content\" style=\"border-width: 1px; border-style: solid; background-color: #fcfcfc; border-color: #fcfcfc; color: #000000;\" >\n\t\t\t\t<p>Yes. In combination with xanthan gum it builds a stronger, more elastic structure that slows the movement of oil droplets in the water phase, helping emulsified dressings stay homogeneous on the shelf rather than separating into layers.<\/p>\n\t\t\t\t<div class=\"thfaq-enable-comment-box thfaqf-hide\"> <p>\t\t<div class=\"thfaqf-comment-wrapper\">\n\t\t\t<form form method=\"post\" class=\"thfaqf-post-comment\">\n\t\t\t\t<p><input class=\"thfaqf-comment-box thfaqf-uname\" type=\"text\" placeholder=\"Name...\"name=\"user_name\"\/><\/p>\n\t\t\t\t<p class=\"threq-name\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"action\" value=\"thfaqf_comment\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_id\" value=\"4185\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_index\" value=\"4\">\n\t\t\t\t<input type=\"hidden\" name=\"form_time\">\n\t\t\t\t<input type=\"text\" name=\"website\" style=\"display:none\">\n\t\t\t\t\t\t\t\t<input type=\"hidden\" name=\"form_token\" value=\"475176a7-9f3d-4ee6-bb9b-c320b3c185b8\">\n\t\t\t\t<p><textarea placeholder=\"Add a Comment...\"name=\"user_msg\" class=\"thfaqf-comment-box thfaqf-ucomment\"><\/textarea><\/p>\n\t\t\t\t<p class=\"threq-comment\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"wp_thfaqc_nonce\" value=\"3df9792230\"\/>\n\t\t    \t<p><button type=\"submit\" name=\"thfaqf_comment_submt\" class=\"thfaqf-submt-cmmt button primary is-xsmall\" onclick=\"submitFaqfComment(this)\">Send<\/button><\/p><p class=\"thfaqf-comment-validetion\"><\/p>\n\t\t    <\/form>\t\n\n\t\t    \t\t<\/div>\n\t\t <\/p><\/div>\n\t\t\t<\/div>\n\t\t\t<div class=\"log\"><\/div>\n\t\t<\/div>\n \t\t\t\t<div id=\"thfaqf-faq-item-4185_5\" class=\"thfaqf-faq-item  thfaqf-faq-item-4185    thfaqf-post-id-4185 thfaqf-count-dsply-setngs\" style=\"border-radius: 6px;\" >\n\t\t\t<div data-active_color=\"#cc2753\" class=\"thfaqf-faq-item-title\" style=\"border-width: 1px; border-style: solid; margin-bottom: -1px; background-color: #f5f5f5; border-color: #f5f5f5;\">\n \t\t\t\t<h4>\n \t\t\t\t\t \t\t\t\t<span class=\"thfaq-marker thfaqf-toggle-icon\" style=\"\"><\/span>\n \t\t\t\t\t<span class=\"thfaqf-title-text \" style=\" color: #000000;\" >Is cassia gum a clean label ingredient?<\/span>\n \t\t\t\t<\/h4>\t\n\t\t\t<\/div>\n\t\t\t<div class=\"thfaqf-faq-item-content\" style=\"border-width: 1px; border-style: solid; background-color: #fcfcfc; border-color: #fcfcfc; color: #000000;\" >\n\t\t\t\t<p>Cassia gum is a natural, plant derived seed gum, which fits the clean label direction in condiments. It lets formulators deliver the required cold water viscosity, acid resistance and free flow control while supporting a plant based stabiliser claim.<\/p>\n\t\t\t\t<div class=\"thfaq-enable-comment-box thfaqf-hide\"> <p>\t\t<div class=\"thfaqf-comment-wrapper\">\n\t\t\t<form form method=\"post\" class=\"thfaqf-post-comment\">\n\t\t\t\t<p><input class=\"thfaqf-comment-box thfaqf-uname\" type=\"text\" placeholder=\"Name...\"name=\"user_name\"\/><\/p>\n\t\t\t\t<p class=\"threq-name\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"action\" value=\"thfaqf_comment\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_id\" value=\"4185\">\n\t\t\t\t<input type=\"hidden\" name=\"faq_index\" value=\"5\">\n\t\t\t\t<input type=\"hidden\" name=\"form_time\">\n\t\t\t\t<input type=\"text\" name=\"website\" style=\"display:none\">\n\t\t\t\t\t\t\t\t<input type=\"hidden\" name=\"form_token\" value=\"9bea4d8a-dbbf-4b60-b202-cfe8cfaf12c6\">\n\t\t\t\t<p><textarea placeholder=\"Add a Comment...\"name=\"user_msg\" class=\"thfaqf-comment-box thfaqf-ucomment\"><\/textarea><\/p>\n\t\t\t\t<p class=\"threq-comment\"><\/p>\n\t\t\t\t<input type=\"hidden\" name=\"wp_thfaqc_nonce\" value=\"3df9792230\"\/>\n\t\t    \t<p><button type=\"submit\" name=\"thfaqf_comment_submt\" class=\"thfaqf-submt-cmmt button primary is-xsmall\" onclick=\"submitFaqfComment(this)\">Send<\/button><\/p><p class=\"thfaqf-comment-validetion\"><\/p>\n\t\t    <\/form>\t\n\n\t\t    \t\t<\/div>\n\t\t <\/p><\/div>\n\t\t\t<\/div>\n\t\t\t<div class=\"log\"><\/div>\n\t\t<\/div>\n \t\t<\/div>\t        <p class=\"thfaqf-display-faq-setngs hide-faqf-group\">\n\t\t\t\t<span class=\"thfaqf-pagination\">\n\t\t\t\t\t<span onclick=\"ThfaqPagination(this,'prev_page')\" ><a class=\"thfaqf-prev-page thfaqf-div-none\"  href=\"#\"><<<\/a><\/span>\t\n\t\t\t\t\t\t\t\t            <span class=\"thfaqf-page-no \" data-number=\"1\">\n\t\t\t           \t<a class=\"thfaqf-pnumber thfaq-ft current\"href=\"#\" onclick=\"ThfaqEachPage(this)\" >1<\/a>\n\t\t\t            <\/span>\n\t\t\t             \n\t\t        \t<span onclick=\"ThfaqPagination(this,'next_page')\" data-page_count=\"1\"><a class=\"thfaqf-next-page thfaqf-div-none\" href=\"#\">>><\/a><\/span>\t\n\t\t\t\t<\/span>\n\t\t\t\t<input type=\"hidden\" class=\"thfaqf-count-faq-number\"name=\"count_faq\" value=\"6\"\/>\n\t\t\t<\/p><br>\n            \t    <\/div>\n\t    \n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"about-avlast-hydrocolloids\"><\/span><strong>About Avlast Hydrocolloids<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Avlast Hydrocolloids is a reputed manufacturer and global distributor of cassia gum powder, guar gum powder and their derivatives, based in Ahmedabad, Gujarat, India. The company processes natural seed gums from raw seed through to finished powder, supplying food grade and industrial grade material to customers across the food, pet food, animal feed, cosmetics, pharmaceutical and industrial sectors worldwide.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Its product range covers cassia gum powder, cassia tora splits, cassia tora meal and cassia tora seed, alongside guar gum powder, fast hydration guar gum powder, guar refined splits and guar meal. With a focus on consistent quality, controlled specifications and dependable export supply, Avlast Hydrocolloids serves manufacturers who need natural thickening, gelling, binding and stabilising solutions they can rely on batch after batch. To discuss specifications or request a sample, contact the Avlast Hydrocolloids team.<\/p>\n","protected":false},"excerpt":{"rendered":"A cold water dispersible, acid resistant galactomannan that thickens, suspends and stabilises pickles, sauces and dressings. AI Summary Pickles, sauces, salad dressings, soups and barbecue preparations share a set of formulation challenges that put real demands on a thickening agent. These products are often acidic, sometimes served cold, and need to pour, cling and stay &hellip; <a href=\"https:\/\/www.avlasthydrocolloids.com\/blog\/cassia-gum-powder-in-pickles-sauces-and-salad-dressings-cold-water-viscosity-and-free-flow-control\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Cassia Gum Powder in Pickles, Sauces and Salad Dressings: Cold Water Viscosity and Free Flow Control&#8221;<\/span><\/a>","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],"tags":[],"class_list":["post-4182","post","type-post","status-publish","format-standard","hentry","category-cassia-gum"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/posts\/4182","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=4182"}],"version-history":[{"count":9,"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/posts\/4182\/revisions"}],"predecessor-version":[{"id":4197,"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/posts\/4182\/revisions\/4197"}],"wp:attachment":[{"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/media?parent=4182"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/categories?post=4182"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.avlasthydrocolloids.com\/blog\/wp-json\/wp\/v2\/tags?post=4182"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}