Cassia Gum Powder

Cassia Tora seeds (Cassia Tora L., Cassia obtusifolia L., Caesalpiniaceae) is subject to different mechanical cleaning steps in order to remove other impurities, such as, farm waste, undeveloped seeds and stones. After cleaning the seeds are dehusked and de-germed by milling and screening to get cassia tora splits. The splits are ground to a uniform small particle size powder. Cassia gum powder is also known as cassia powder, cassia tora powder, cassia tora splits powder, cassia gum split powder. Cassia gum is a natural gelling agent. It has application in pet food, food and industrial. Cassia gum powder is often used in conjunction with carrageenan and replace the use of Locust Bean Gum or Carob Gum or Guar Gum Splits. They are mostly used in preparing air fresheners in the form of gels. It is used as thickeners, emulsifiers, foam stabilizers, moisture retention agents and texturizing agents in cheese, frozen dairy desserts, mixes and poultry products. They are used in all meat containing dishes including salads, appetizers, frozen multi course meat meals and sandwich ingredients prepared by commercial processing or using commercially processed meats with home preparation. Cassia gum is aslo surfactant, a water soluble agent and an active ingredient the cassia tora is often used in personal care products. The cationic cassia derivatives are suitable for preparation of personal care like cosmetics, toiletries and cosmeceuticals. These are often used in preparation of health care products such as topical and non-topical pharmaceuticals, creams, pomades, gels, pastes, ointments, tablets, gel capsules, suppositories, anti-fungal foams, eye products without limitation.

Cassia Gum Powder Number

CAS No. of Cassia Gum Powder (Galactomannan) 11078-30-1
INS NO for Cassia Gum Powder 427
EINECS No. of Cassia Gum Powder 234-299-6
EEC No. of Cassia Gum Powder E499
Regulatory Information
Cassia gum is approved for use in Europe by the Commission Directive (EEC No. E 499) and is listed in the Annex of the Council Directive (70/524/EEC) as a stabilizer (thickening and gelling agent) in the manufacture of canned pet foods (for cats and dogs). It is also approved for use in Japan and is listed as a food additive in The Ministry of Health and Welfare Announcement No. 160 (10 August 1995). The available data on cassia gum and structurally related gums demonstrate a lack of toxic effects in animals. This review is the basis for the consideration of cassia gum as generally recognized as safe (GRAS) under conditions of its intended use as a thickening agent in human and pet foods. Abbreviations: FFDCA, Federal Food, Drug, and Cosmetic Act; GRAS, generally recognized as safe; NTP, National Toxicology Program; OECD, Organisation for Economic Cooperation and Development; PADI, possible average daily intake.
Cassia Tora Powder international listings

Function of Cassia Gum Powder

Gelling Agent Texturizing Agent
Emulsifier Thickener
Stabilizer Natural Fiber
Bonding agent Moisture retention agent
Cassia Gum Properties Cassia gum is high molecular weight (approximately 200,000-300,000) polysaccharide consisting primarily of a linear chain of 1,4-β-D-mannopyranose units with 1,6 linked α-D-galactopyranose units. The ratio of mannose to galactose is about 5:1. Cassia gum is related to carob bean gum, tara gum andguar gum in terms of structure and chemical properties. Cassia Gum Chemical Stucture
Gel (synergy) with Carrageenan or Xanthan Gum Cassia gum forms firm, thermoplastic gels with carrageenan. As the level of cassia gum is increased, the gel strength is also increase. Cassia gum and carrageenan gel is stable due to the excellent retorting stability of cassia gum. Cassia gum and xanthan gum, on their own, do not have the ability to form gels. But cassia gum combined with xanthan gum, aqueous dispersions of cassia gum form cohesive, elastic gels. As with carrageenan, cassia is more efficient at forming gels with xanthan gum than other galactomannans, enabling lower total hydrocolloid levels in finished formulations. This is due to the unique branched polysaccharide galactose/mannose structure of cassia gum.

Translation of Cassia Gum in Diffrent Languages

Catalan: Goma cassia
Croatian: Cassia guma
Danish: Cassiagummi
Dutch: Cassiapitmeel
Finnish: Cassiakumi
French: Gomme de cassia
German: Cassiakernmehl
Polish: Gumy cassia
Portuguese: Goma de cassia
Romanian: Guma de cassia
Slovenian: Guma cassia
Spanish: Goma cassia

Cassia Gum Specifications

Physical and Chemical properties of cassia gum powder
Color : Off White / Ceramist.
Oder : Odorless
Texture : free flowing fine powder
Solubility : Soluble in cold water
Particle size (Mesh) 60 100
Hot VISCOSITY 2 Hours (1% Sol. Brookfield RVT Viscometer 25°C, Spindle No. 4, 20 rpm) 50 Cps To 500 Cps 50 Cps To 500 Cps
APPEARANCE Yellow Powder Yellow off-white Powder
MOISTURE 12% Max. 12% Max.
PROTEIN (N X 6.25) 5% Max. 5% Max.
ASH 1.0% Max. 1.0% Max.
GUM CONTENT (by difference) 80% Min. 80% Min.
pH (1% Solution) 5.5–7.0 5.5–7.0


Particle size (Mesh) 100200
Hot VISCOSITY 2 Hours (1% Sol. Brookfield RVT Viscometer 25°C, Spindle No. 4, 20 rpm) 50 Cps To 500 Cps50 Cps To 500 Cps
Total Plate Count (/gram) < 5000 < 5000
Yeast and moulds (/gram) < 500 < 500
Coli forms / E. coli (10/gram) Negative Negative
Salmonella (25/gram) Negative Negative

Heavy Metal

Particle size (Mesh) 100200
Hot VISCOSITY 2 Hours (1% Sol. Brookfield RVT Viscometer 25°C, Spindle No. 4, 20 rpm) 50 Cps To 500 Cps50 Cps To 500 Cps
Lead 0.1 ppm Max 0.1 ppm Max
Cadmium 0.1 ppm Max 0.1 ppm Max
Heavy Metal As Pb 10 ppm Max 10 ppm Max
Arsenic 0.03 ppm Max 0.03 ppm Max
Mercury 0.03 ppm Max 0.03 ppm Max

Storage and Shelf Life

  • Store in dry and fresh place, sheltered from light.
  • Shelf life is 2 years from date of production.

Cassia Gum Packaging

  • HDPE Poly woven paper bag with inside liner
  • Multi walled paper bags.
  • Jumbo bags / Big bags
Packing will be done as per customer requirement like 25kg, 50lbs or 600 to 1000kg and 2000lbs.
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