CASSIA GUM FOOD GRADE (427)
Cassia gum (E427) is a food additive derived from the seeds of the Cassia tora and Cassia obtusifolia plants.
Cassia gum is used as a thickener, stabilizer, and gelling agent in food products. It helps improve texture and consistency. It is extracted from the seeds of Senna obtusifolia (Chinese senna) or Cassia tora (Sicklepod), which are tropical plants. Cassia gum forms a viscous gel when combined with water, which makes it useful in applications where thickening is desired, such as in pet foods, sauces, and some dairy products. It is commonly used in pet foods (like canned pet foods), as well as in some human foods such as sauces, ice cream, and baked goods.
Cassia gum (E427) is regulated as a food additive and must adhere to safety standards set by regulatory bodies like the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA).
Cassia Gum is Gelling agent and highly Synergetic to form gel with other ingredients:
Synergy with Carrageenan: Firm Thermoplastic Gel
Synergy with Xanthan Gum : Forms Viscoelastic Gel
Synergy with Algin : Forms Gel
Synergy with Carboxymethyl Celullulose(CMC): Forms Gel
Synergy with HydroxyEthyl Cellulose(HEC): Forms Gel
Properties
Thickening Agent: One of the primary functions of cassia gum in food applications is its ability to thicken. It forms a viscous gel when mixed with water, which helps improve the texture and consistency of food products such as sauces, gravies, and dairy items.
Stabilizer: Acts as a stabilizer, helping to maintain the uniformity of food products by preventing ingredient separation and improving shelf-life stability.
Water Holding Capacity: It has a high water-holding capacity, which means it can retain moisture and improve the moisture content of food products, especially useful in baked goods and processed meats.
Synergistic Effects: Often exhibits synergistic effects with other hydrocolloids like xanthan gum or guar gum, enhancing its thickening and stabilizing properties in food formulations.
Gelling Agent: In addition to thickening, cassia gum can also contribute to the formation of gels under specific conditions, which is beneficial in applications requiring gel formation, such as in pet foods and some desserts.
Heat Stability: It maintains its functionality even under high-temperature processing conditions, making it suitable for use in various cooking and food manufacturing processes.
pH Stability: Stable over a wide pH range, allowing its use in acidic as well as alkaline food products without compromising its thickening and stabilizing properties.
Solubility: Soluble in cold water, but it hydrates more effectively in warm or hot water, forming a smooth and consistent gel.
Applications
Thickening and Gelling Agent: In various food products such as sauces, dressings, and soups to provide the desired consistency and texture.
Stabilizer: It helps stabilize emulsions in products like ice creams, dairy products, and beverages, ensuring uniform distribution of ingredients and preventing separation.
Moisture Retention: In bakery products and confectioneries to retain moisture, extending shelf life and maintaining freshness.
Meat and Poultry Products: As a binder in meat and poultry products, improving texture and water retention.
Pet Food: In pet foods as a thickening and gelling agent, enhancing the texture and palatability of the product.
Low-Calorie and Gluten-Free Products: Its ability to replace fats and gluten makes it ideal for low-calorie and gluten-free food formulations, providing the desired texture without compromising on health benefits.
