+91-90330-33633    

Cassia Gum Food Grade (E427)

Cassia Gum (E427) is a natural food additive derived from the seeds of Cassia tora or Cassia obtusifolia, primarily composed of galactomannan polysaccharides.

Approved under the E-number E427 by the European Union, Cassia Gum is valued for its excellent functionality and compatibility with other hydrocolloids like carrageenan and xanthan gum.

It is widely used in the food industry as a thickener, gelling agent, emulsifier, and stabilizer.

Key Properties

Thickening & Gelling Agent: Effective at low concentrations.

Synergistic Effect: Forms strong thermoreversible gels with carrageenan or xanthan gum.

Stabilizer: Prevents phase separation in emulsions and suspensions.

Cold & Hot Water Soluble: Easily disperses and hydrates.

Applications

Canned Pet Food: Forms firm, stable gels with good cutability and heat resistance.

Meat Products: Enhances water retention and texture in processed meats.

Dairy & Desserts: Improves mouthfeel and texture in ice cream, yogurt, and puddings.

Noodles & Pasta: Acts as a binder and improves elasticity.

Sauces, Dressings & Jellies: Provides stability and viscosity control.

Specifications

Appearance: Off-white to yellowish powder

Moisture: Max 12%

Galactomannan Content: Min 75%

Viscosity (1% solution at 25°C): 100–300 cps

Mesh Size: 80–120 mesh

pH (1% Solution): 6.5 – 7.5

Ash Content: Max 1%