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What is Cassia Tora Gum Powder?

Cassia Gum powder is derived from cassia tora which is a wild crop. It is basically a slim evergreen tree 65 feet height. In order to harvest this tree the bark of the tree is sown to grow a cassia crop. Cassia tora is having a family name Caesalpinaceae, botanical name is cassia tora and common names are sickle pod, sickle senna, foetid cassia, tovara, coffee pod, chakvad. Cassia powder is processed from the Cassia tora tree which grows in the dry soils and in the tropical regions of India, in both hot and wet tropical climates. A typical cassia consists of 1-2% volatile cassia oil. This oil basically brings the spicy and aromatic flavors in any preparations in which it is applied

Cassia Gum Powder Manufacturer

One of the top producers of cassia gum in India, cassia gum is a food additive derived from the endosperm of cassia obtusifolia, sometimes referred to as cassia tora or senna obtusifolia. The repeating components of cassia gum, a naturally occurring polymer, are mannose and galactose. After being heated, cassia gum swells in water to produce a high viscosity. The refined flour obtained from the endosperm of the seeds of the leguminosae family plants Cassia obtusifolia and Cassia tora is known as cassia gum. Typically, these seeds are tainted with C.occidentalis seeds. From these tainted seeds, the seeds used to make cassia gum are often chosen at random. Before initiating the process of seed splitting, the seeds of Cassia tora and Cassia obtusifolia undergo grading by machines that separate them based on size. C. occidentalis seeds are reduced to no more than 0.05% during this process, which also removes the undeveloped seeds.

Characteristics of Cassia Tora Gum Powder

  • Easy dispersion and viscosity with the increasing temperature
  • Exponential increase in viscosity with anincrease in concentration
  • Neutral Polysaccharide that is mostly not affected by the presence of other electrolytes
  • Good stability at a wide range of pH but unstable in a very strong acid ambient
  • High stability in retorted processes
  • Good freeze thaw stability
  • Interactivity with other hydro-colloids (carrageenan, xanthan gum and agar-agar). This can lead to a synergy and have a considerable effect on the consistency and elasticity with an improvement in stability when freezing/melting and provide a better resistance to gelatinization as well.