cassia gum,China FOODCHEM price supplier

Cassia gum

NO.:

E499

CAS NO:

Einecs no:

HS Code:

Specification:

E499

Routine Packing:

25kg drum

Place of origin:

China

QC:

Haccp, Kosher, Hala

Payment terms:

T/T or L/C

Qty in 20' FCL:

18Ton

Port of dispapch:

Shanghai,Qindao,Tianjin

Function:

Thickener

Item

 

Specificatio n--E499.

Name

Cassia gum
Gum Cassia Tora
Gum Cassia

apperance

Offwhite fluid powder

Odor

odorless

Source

albumen of Cassia obtusifolia or Cassia tora

Galactomannan

≥ 75%

chrysophanic acid

≤10ppm

Acid Insoluble

07-13%

P.H

6-8

Viscosity

Cold Viscosity 1% sol. Brokfielf 4/20 at 25 ^o C. Temp. 20-100cps.

Fat

≤ 1%

Moisture

≤ 12%

Ash

≤ 1.2%

Protein

≤ 7%

Heavy metals

≤ 20mg/kg

Lead

≤ 1mg/kg

Arsenic

≤ 3mg/kg

Isopropanol

≤ 0.075%

anthraquinone

≤ 0.5mg/kg

Total plate count

≤ 10000(cfu/g)

Mould and yeasts

≤ 100 (cfu/g)

mildew

≤ 100cfu/g

Salmonella

negative/10g

E.coli

negative/10g

Functional use

stabilising, binding & thickness agent

Partical size

60mesh 10-15%

Packing

25kg drum ;

 

About Cassia Gum
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  ( E499 ) 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 Gum Global Market
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. Global Market 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.

Cassia Gum Chemical structure
Foodchem.com 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.

Introduction:
It is obtained from the seeds of Cassia Obtusifolia, a plant of the Leguminosae family. The name comes from Latin words “obtus” meaning “blunt” and “folium” meaning “leaf.” It is an annual plant and flowers . It is used as a thickener and gelling agent.

Manufacturing Process :
The Cassia Seed is broken to get 2 halves referred to 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 powder according to specifications.

Properties :
Gum Cassia mainly consists of mannose and galactose units. It is a pale yellow powder that is soluble in hot water. It acts as a thickening agent and forms gels with carageenan and xanthan.

Applications :
1. Air Fresheners: It is used in making air freshener gels.
2 .Pet Food: It is used as a gelling agent, in place of Locust Bean Gum or Carob Gum, in conjunction with Carrageenan for wet canned pet food.
3. Food Additive: It is used as a food additive in Japan. Grades Gum Cassia is offered with a low concentration of chrysophanic acid (10 ppm max).

Cassia gum is a food additive made from the endosperm of Senna obtusifolia (also called Cassia obtusifolia or Cassia tora).Cassia gum is used as a thickener and gelling agent, and has E-number E499.E499,Cassia gum,Cassia gum  supplier,Cassia gum  manufacturer,Cassia gum  exporter,Cassia gum importer,Cassia gum  distributor.