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Cassia Gum Powder



Cassia Gum Powder is a natural gelling agent that has industrial and food benefits is made from the of the endosperm of Cassia Tora and Cassia Obtusifolia. This sub-tropical bean grows in forests and the country side. It is not farmed or cultivated.

The endosperm comprises of a polysaccharide compound of galactose and mannose units.

Chemical Identity High Molecular Weight Galactomannan Polysaccharide; forms viscoelastic gels with Xanthan Gum.
Appearance & Color Fine free flowing powder with no lumps, Color yellowish to Tan
Odour And Taste Neutral, Agreeable (very mild fruit like)
Solubility Hydrates in water at 85°C forming low viscosity solution
Regulatory Conforms to EEC standard E499 & USA standard (FDA, AAFCO). For use as ingredient for wet and semi-wet pet food manufacture.
Physical , Biochemical , Microbiologic Parameters
Parameter Specification
Moisture Content 12% Max.
pH 6.5 – 7.5
Particle Size (60 Mesh) 99% Min. passing
Ash Content 1.5 % Max.
Acid Insoluble Matter 1.5% Max.
Gel Strength (with k-carrageenan) 138 g with F.I.R.A. instrument/equivalent
Total Anthraquinones Max. 0.5 mg/kg
Chrysophanic Acid Max. 10 mg/kg
TPC 10000 cfu/g Max.
Yeast & Mold 100 cfu/g Max.
E Coli Negative in 5 gms.
Salmonella Negative in 25 gms.
Protein 7% Max.
Heavy Metals 20 mg/Kg
Lead 2 mg/Kg
Arsenic 3 mg/Kg
Mercury 1 mg/Kg
Cadmium 1 mg/Kg
Specification Packing & Storage
Packing 25 Kg, Paper Laminated HDEP Bags, with PP liner
Shelf Life 2 Years After Manufacturing Date, Under Recommended Conditions
Storage Cold And Dry Conditions, Sealed Packaging, At 15-28°C, Max. 65% RH