Cassia gum, identified by the CAS number 51434-18-5, is a natural polysaccharide derived from the seeds of the Cassia tora plant, commonly found in tropical regions. It is primarily composed of galactomannan, a type of carbohydrate that consists of a mannose backbone with galactose side chains. This gum is known for its thickening, gelling, and stabilizing properties, making it valuable in various industries, including food, pharmaceuticals, and cosmetics. In food applications, Cassia gum serves as a stabilizer and emulsifier, enhancing texture and consistency in products like sauces and dressings. It is also recognized for its ability to form gels and improve the viscosity of formulations. Additionally, Cassia gum is considered safe for consumption and is often used as a gluten substitute in gluten-free products. Its solubility in water and compatibility with other ingredients further contribute to its versatility in formulations. Overall, Cassia gum is a multifunctional ingredient that plays a significant role in enhancing the quality and stability of various products.

Cassia gum

51434-18-5: Cassia gum, Senna gum, Cassia tora gum, Cassia occidentalis gum, Diagum CS

Cassia gum is obtained from the ground purified endosperm of the seeds of Cassia tora and Cassia obtusifolia (Fam. Leguminosae) containing less than 0.05% of Cassia occidentalis. It consists mainly of high molecular weight (approximately 200,000-300,000) 
The polysaccharide is composed of galactomannans with a mannose:galactose ratio of about 5:1. The seeds are dehusked and degermed by thermal and mechanical treatment followed by milling and screening of the endosperm. The ground endosperm is purified by extraction with isopropanol.  It is used as a thickener, emulsifier, foam stabilizer, moisture retention agent and texturizing agent in cheese, frozen dairy desserts and mixes, meat products and poultry products.

CAS 51434-18-5: Cassia gum

Gum cassia tora

Ref: 3D-OG157266