Gum Cassia is obtained from the seeds of Cassia Obtusifolia, a plant of the Leguminosae family. The name comes from Latin words “obtus” meaning “blunt” and “folium” meaning “leaf.” It is an annual plant and flowers after the Indian monsoon season.
Manufacturing Process
The Cassia Seed is broken to get 2 halves referred to as Cassia splits. Dehusking of the splits is achieved through heating, grinding, polishing and sieving. The endosperm is separated from the germ through sieving and is then pulverized to make a powder according to specifications.
Properties
Gum Cassia mainly consists of mannose and galactose units. It is a pale yellow powder that is soluble in hot water. It acts as a thickening agent and forms gels with carageenan and xanthan.
Applications
Air Fresheners:
It is used in making air freshener gels.
Pet Food:
It is used as a gelling agent, in place of Locust Bean Gum or Carob Gum, in conjunction with Carrageenan for wet canned pet food.
Food Additive:
It is used as a food additive in Japan.
Grades
Gum Cassia is offered with a low concentration of chrysophanic acid (10 ppm max).
