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| Cassia gum Food Grade | ||||
| PARAMETER | SPECIFICATION | |||
| Name | Cassia gum | |||
| Appearance | Offwhite fluid powder | |||
| Odor | Odorless | |||
| Source | albumen of Cassia obtusifolia or Cassia tora | |||
| Galactomannan | ≥ 75% | |||
| Chrysophanic acid | ≤10ppm | |||
| Acid Insoluble | 07-13% | |||
| P.H | 6-8 | |||
| Viscosity |
Cold Viscosity 1% sol. Brokfielf 4/20 at 25oC. Temp. 20-100cps |
|||
| Fat | ≤ 1% | |||
| Moisture | ≤ 12% | |||
| Ash | ≤ 1.2% | |||
| Protein | ≤ 7% | |||
| Isopropanol | ≤ 0.075% | |||
| Anthraquinone | ≤ 0.5mg/kg | |||
| Particle size | 60mesh 10-15% | |||
| Heavy metals | ≤ 20mg/kg | |||
| Lead | ≤ 1mg/kg | |||
| Arsenic | ≤ 3mg/kg | |||
| Microbiology | ||||
| Total plate count | ≤ 10000(cfu/g) | |||
| Mould and yeasts | ≤ 100 (cfu/g) | |||
| Mildew | ≤ 100cfu/g | |||
| Salmonella | negative/10g | |||
| E. Coli | negative/10g | |||
| Coliform | Null | |||
About Cassia gum:
Cassia gum is a naturally occurring polymer with mannose and galactose as Cassia gum repeating units. Cassia gum forms high viscosity by swelling in water after Cassia gum boiled. Cassia gum is the purified flour from the endosperm of the seeds of cassia obtusifolia and cassia tora which belong to the leguminosae family. These seeds are generally contaminated with seeds from C.occidentalis . The seeds that are used in the production of cassia gum are generally picked randomly from these contaminated seeds.
Cassia gum used in combination with the production and other glial gel, Cassia gum in food with a lot of potential applications can be used as a thickening agent, emulsifier, foam stabilizer, of super absorbent polymers, etc. The amount and huai bean glue and guar gum similar.
Cassia gum is used as thickeners, emulsifier, foam stabilizer, moisture retention agent and texturizing agent in cheese, frozen dairy desserts and mixes, meat products and poultry products. Cassia gum is comprised of at least 75% high molecular weight. Cassia gum is related to carob bean gum, tara Cassia gum and guar gum in terms of structure and chemical properties.
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