Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- E No.
- E499
- Ingredients
- Cassia Gum
- Food Additive Number
- E 427, INS 427
- Technologies
- Product Families
- Place of Origin
China
Features & Benefits
- Product Highlights
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.
Applications & Uses
- Markets
- Applications
Cassia gum currently being used mainly in pet food applications.
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.
Properties
- Odor
- Odorless
- Appearance
- Off white fluid powder
- Typical Properties
- Microbiological Values
- Heavy Metals
| Value | Units | Test Method / Conditions | |
| Source | Albumen of Cassia Obtusifolia or Cassia tora | — | — |
| Galactomannan | min. 75 | % | — |
| Chrysophanic Acid | max. 10 | ppm | — |
| Acid Insoluble | 2021-07-13 | % | — |
| pH | 2021-06-08 | — | — |
| Viscosity (Cold Viscosity 1% Sol. Brookfield 4/20 At 25°C. Temperature) | 20-100 | cps | — |
| Fat | max. 1 | % | — |
| Moisture Content | max. 12 | % | — |
| Ash Content | max. 1.2 | % | — |
| Protein | max. 7 | % | — |
| Isopropanol | max. 0.075 | % | — |
| Anthraquinone | max. 0.5 | — | — |
| Particle Size (60Mesh) | 2021-10-15 | % | — |
| Value | Units | Test Method / Conditions | |
| Total Plate Count | max. 10000 | cfu/g | — |
| Mould And Yeasts | max. 100 | cfu/g | — |
| Mildew | max. 100 | cfu/g | — |
| Salmonella | Negative | Per 10g | — |
| Escherichia Coli | negative | Per 10g | — |
| Coliform | Null | — | — |
| Value | Units | Test Method / Conditions | |
| Lead Content (Pb) | max. 1 | mg/kg | — |
| Arsenic Content (As) | max. 3 | mg/kg | — |
Regulatory & Compliance
- Certifications & Compliance
- Regulatory
-
Haccp
-
Kosher
-
Halal
-