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About Cassia Gum |
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Cassia gum is a food additive made from the endosperm of cassia obtusifolia also known as senna obtusifolia or cassia tora. Cassia gum is a naturally occurring polymer with mannose and galactose as its repeating units. Cassia gum forms high viscosity by swelling in water after it is 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. Before the seed splitting process is started, the seeds of cassia obtusifolia and cassia tora are passed through grading machines to differentiate them on the basis of their size. During this procedure, the underdeveloped seeds are removed and C.occidentalis seeds are reduced to no more than 0.05%. A composite sample of each fraction is given to the laboratory for inspection for the presence of C.occidentalis. Cassia gum is primarily the ground purified endosperm of the seeds of Cassia tora and Cassia obtusifolia containing less than 0.1% of C.occidentalis. The seeds are dehusked and de-germed by thermal mechanical treatment followed by milling and screening of the endosperm. The ground endosperm is further purified by extraction with isopropanol. Cassia gum is used as thickener, emulsifier, foam stabilizer, moisture retention agent and texturizing agent in cheese, frozen dairy desserts and mixes, meat products and poultry products.
Cassia Tora L., (Cassia obtusifolia L.), Caesalpiniaceae, is a wild crop and grows in most parts of India as a weed. A natural gelling agent which has industrial and food applications is made commercially from the seed. Cassia grows in hot, wet, tropical climates both wild and commercially. Cassia is a tonic, carminative and stimulant. Cassia contains 1-2 % volatile cassia oil, which is mainly responsible for the spicy aroma and taste. The primary chemical constituents of Cassia include cinnamaldehyde, gum, tannins, mannitol, coumarins, and essential oils (aldehydes, eugenol, and pinene); it also contains sugars, resins, and mucilage, among other constituents.
Cassia tora powder made from cassia tora seeds and cassia tora splits are some ancient natural ingredients. In India, cassia tora is used as a natural pesticide in organic farms. Roasted seeds are substituted for coffee, like tephrosia seeds. Cassia tora powder is most popularly used in the pet-food industry. It is mix with guar gum for use in mining and other industrial application |
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Cassia Gum Chemical Structure |
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Cassia gum is comprised of at least 75% high molecular weight (approximately 200,000-300,000) polysaccharide consisting primarily of a linear chain of 1,4-β-D-mannopyranose units with 1,6 linked α-D-galactopyranose units. The ratio of mannose to galactose is about 5:1. The composition of saccharides is: mannose (77.2-78.9 %), galactose (15.7-14.7 %) and glucose (7.1-6.3 %). Like most polysaccharides,the following formula applies: (C6H10O5)n.H2O. Cassia gum is related to carob bean gum, tara gum and guar gum in terms of structure and chemical properties.
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Cassia Gum Properties |
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| Cassia Gum is basically Off White To Yellowish in color, with |
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Moisture content |
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06 to 12% |
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Fiber |
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05 to 10% |
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Gum content |
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75 to 85% |
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Odor |
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Odorless |
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Protein |
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04 to 06% |
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Ash |
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0.5 to 1.0% |
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Viscosity |
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Hot Viscosity 5% sol. Brookfield. Spindle No. 6, 20 RPM @ 25°C. TEMP, 30,000 – 70,000 CPS. |
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Acid Insoluble |
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01 to 02% |
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Fat |
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0.5 to 1.0% |
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pH |
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6.0 - 7.5 |
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Gel Strength |
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500 Min. |
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Chrysophanic Acid |
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Max. 02 PPM. |
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| MICRO-BIOLOGICALS |
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TOTAL PLATE COUNTS/GMS |
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MAX. 3000 |
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YEAST & MOULDS/GMS |
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MAX. 100 |
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SALMONELLA & E.COLI. |
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NEGATIVE |
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COLLIFORM |
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NEGATIVE |
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Regulatory Information |
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Cassia gum is approved for use in Europe by the Commission Directive (EEC No. E 499) and is listed in the Annex of the Council Directive (70/524/EEC) as a stabilizer (thickening and gelling agent) in the manufacture of canned pet foods (for cats and dogs). |
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It is also approved for use in Japan and is listed as a food additive in The Ministry of Health and Welfare Announcement No. 160 (10 August 1995). |
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A panel of experts in the areas of toxicology, pharmacology and food science was assembled to review the safety of cassia gum for use as a thickening agent in human and pet foods in the United States. |
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The available data on cassia gum and structurally related gums demonstrate a lack of toxic effects in animals. This review is the basis for the consideration of cassia gum as generally recognized as safe (GRAS) under conditions of its intended use as a thickening agent in human and pet foods. |
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Abbreviations: FFDCA, Federal Food, Drug, and Cosmetic Act; GRAS, generally recognized as safe; NTP, National Toxicology Program; OECD, Organisation for Economic Cooperation and Development; PADI, possible average daily intake |
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United States TSCA |
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Canada NDSL |
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Korea ECL |
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Australia AICS |
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Europe EINECS |
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Cassia Gum Powder |
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| 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. |
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Cassia Gum Global Market |
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| Cassia gum is approved for use in Europe by the Commission Directive (EEC No. E 499) and is listed in the Annex of the Council Directive (70/524/EEC) as a stabilizer, thickening and gelling agent. It is mainly used in the manufacture of canned pet foods, food for cats and dogs. Cassia gum was approved by Japan and according to the announcement No. 160 on 10th August 1995 it is listed as a listed as a food additive. Cassia gum has been studied by a panel of experts in the areas of toxicology, pharmacology and food science in the United States and was reviewed that the cassia gum is safe to use as a thickening agent in human and pet foods. The available data on cassia gum demonstrate a lack of toxic effects in animals. This review is the basis for the consideration of cassia gum as generally recognized as safe (GRAS) under conditions of its intended use as a thickening agent in human and pet foods. |
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Gel (Synergy) with Carrageenan or Xanthan Gum |
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Cassia gum forms firm, thermoplastic gels with carrageenan. As the level of cassia gum is increased, the gel strength of carrageenan solutions is also increase. Cassia gum and carrageenan gel is stable due to the excellent retorting stability of cassia gum.
Cassia gum and xanthan gum, on their own, do not have the ability to form gels. But cassia gum combined with xanthan gum, aqueous dispersions of cassia gum form cohesive, elastic gels. As with carrageenan, cassia is more efficient at forming gels with xanthan gum than other galactomannans, enabling lower total hydrocolloid levels in finished formulations. This is due to the unique branched polysaccharide galactose/mannose structure of cassia gum. |
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