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Information On Cassia Gum, Natural Polymer, Food Additive, Cassia Tora, Cassia Obtusifolia, Cassia Tora, Cassia For Pet Foods, Cassia For Freshener, Cassia For Food Additive, Cassia For Medicinal Uses, Cassia Seeds. Information On Cassia Gum, A Natural Polymer Also Known As Senna Obtusifolia Or Cassia Tora for Pet Foods, Freshener, Food Additive And Medicinal Uses, Cassia Gum Is Obtained From Cassia Obtusifolia Also Known As Cassia Seeds. Information On Cassia Gum, A Natural Polymer Also Known As Senna Obtusifolia Or Cassia Tora for Pet Foods, Freshener, Food Additive And Medicinal Uses, Cassia Gum Is Obtained From Cassia Obtusifolia Also Known As Cassia Seeds.
Information On Cassia Gum Manufacturing Process, Method Of Manufacturing Cassia Gum, Splitting The C. Tora and C. Obtusifolia Seeds, Processing The Splits, Cassia Gum Manufacturing Process, Cassia Gum Applications, Production Of Cassia Gum, Cassia Gum Powder.
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Information On Cassia Gum Manufacturing Process, Method Of Manufacturing Cassia Gum, Splitting The C. Tora and C. Obtusifolia Seeds, Processing The Splits, Cassia Gum Manufacturing Process, Cassia Gum Applications, Production Of Cassia Gum, Cassia Gum Powder.

Cassia Gum Manufacturing Process

Cassia Gum is obtained from the seeds of Cassia Obtusifolia which are also known as cassia seeds. The Cassia seed is broken to get 2 halves known as Cassia splits. Dehusking of the splits is achieved through heating, grinding, polishing and sieving. The endosperm is separated from the germ through sieving and is then pulverized to make a pale yellow powder according to specifications which is known as cassia gum powder. Cassia gum mainly consists of mannose and galactose units and is soluble in hot water. The cassia gum powder acts as a thickening agent and forms gels with carageenan and xanthan.

Method of Manufacturing Cassia Gum

The seeds are dehusked and de-germed by milling and screening of the endosperm. Cassia Gum is high molecular weight (approximately 200,000 - 300,000) polysaccharides composed of galactomannans; the mannose:galactose ratio is about 5:1. Semi-refined Cassia gum normally containing detectable amounts of anthraquinones. The raw material seed is subject to different mechanical cleaning steps in order to remove other impurities, such as, farm waste, undeveloped seeds and stones. After cleaning raw material is subject to a de-husking and splitting process. Thermal and mechanical treatment removing husk and germ from the seeds resulting in splits. Finally the splits are ground to a uniform small particle size powder.

Chemical Structure and Physical Properties of Cassia Gum

Cassia gum is hot water soluble and requires heating to fully solubilise and reach full viscosity in aqueous solutions.
Cassia Gum is comprised of at least 75 % polysaccharide consisting primarily of a linear chain of 1,4--D-mannopyranose units with 1,6 linked a-D-alactopyranose units.
The ratio of mannose to galactose is about 5:1.
Cassia gum forms firm thermoplastic gels with carrageenan.
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.
Cassia is known as one of the best gelling agent, thickening additives, emulsifying

additives and stabilizing additives.
 

Cassia Gum Powder Number

CAS No. of Cassia Gum Powder (Galactomannan)
INS NO for Cassia Gum Powder
EINECS No. of Cassia Gum Powder
EEC No. of Cassia Gum Powder
11078-30-1
427
234-299-6
E499
 

Cassia Tora Powder international listings

Australia (AICS) : Listed
Korea                 : KE 17406
 

Gelling properties of refined cassia gum powder

Refined Cassia gum is a high number of galactose side chains prohibit the synergistic gelling effect with anionic polymers. As a result, a smaller amount of hydrocolloid blend containing cassia gum is needed in a food product to achieve the same effect as with carrageenan alone or blends of carrageenan with other related galactomannans.
 

Cassia Gum is mainly used as a

Gelling Agent
Thickener
Emulsifier
Stabiliser
Bonding agent
 

Splitting the C. Tora and C. Obtusifolia Seeds

The seed consists of an outer husk, an endosperm and the ovary or germ. Only the endosperm or split, which contains mainly polysaccharides, is used for the production of the cassia gum. Both husk and germ are removed in the de-husking and splitting process. The impact of the splitting procedure is that both husk and germ are loosened from the endosperm and made brittle by heating and can be removed in the subsequent purification procedure after pulverization. The split, however, remains intact at these temperatures. Due to its much greater particle size, the split can be separated from husk and germ particles through a couple of physical cleaning steps. The production of cassia splits follows the well-known production procedure of the related guar gum splits which involves both roasting and mechanical processing.

The splitting procedure starts with roasting of the seeds. All seeds are heated for several minutes. During the roasting process the endosperm (split) remains intact and flexible, while husk and germ, which are more sensitive to heat, become brittle. Mechanical stress pulverizes husk and germ and the powder is separated from the intact split by sieving. Remaining traces of husk and germ on the split particles are finally removed through a series of physical cleaning steps. A composite sample is examined to ensure the material meets the specifications for splits intended for use in the production of refined Cassia gum. During the manufacturing process, care is to be taken that the content of material other than C. tora and C. obtusifolia has to be zero. The concentration of anthraquinones in the seed originally is approximately 10,000 mg/kg. After splitting, polishing and brushing, the concentration of anthraquinones in the split can be reduced to below 250 mg/kg measured by a UV test method. This means the splitting-dehusking-degerming step removes the majority of the anthraquinones. By mechanical means the anthraquinone content cannot be further reduced in the splits.

Processing the Splits

The reduction of the anthraquinone content from 250 mg/kg to below the level of detection of the HPLC analytical method (< 0.5 mg/kg) is done by a specially adapted extraction process with isopropanol. Finally, the extraction step allows refined cassia gum, intended for use in food, to achieve lower impurity levels and reduces the residual anthraquinones to less than the limit of 0.5 mg/kg.
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Information on Cassia Gum, a Natural Polymer Also Known As Senna Obtusifolia or Cassia Tora Used For Pet Foods, Freshener, Food Additive and Medicinal Uses, Cassia Gum Is Obtained From Cassia Obtusifolia Also Known As Cassia Seeds.
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