Cassia Gum

Cassia Gum is a hydrophilic colloid extracted from the endosperm of natural plant Cassia/Cassia seed, which is a leguminous crop. Its main component is galactomannan formed by the polymerization of galactose and mannose. It is a light yellow powder, and almost odorless and tasteless. Cassia gum has the feature of low viscosity of its water solution. It is soluble in hot water and can form gel after cooling. It will only swell in cold water and is insoluble in ethanol and oil.

Application Feature

Thickening, stabilizing, adhesive, gelling

Application scene

Ice cream, seasoned ketchup, mayonnaise, common seasoning, cheese, dessert, Jam, soup, baking, sausage and infant food.