Cassia Gum

Cassia Gum is produced from a seed that is widely grown in India and is available in several different grades. It is used widely in gluten free products, helping as a binding agent, thickening, increasing moisture retention and extending shelf life. It can help bread softness, and can be used to reduce fat and also as a dough improver.

Product Benefits:
• Easy dispersion and viscosity with the increasing temperature.
• Good stability at a wide range of pH.
• High stability in retorted processes.
• Good freeze-thaw stability.
• Interacts well with other hydro-colloids such as xanthan gum, carrageenan, 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.

Product Applications:
• Bakery products.
• Ice creams, desserts, and jams.
• Ketchup and sauces in general, and mayonnaise.
• Processed meat, baby food, ready soups, cheese.