|
Cassia Gum Powder
Cassia Gum powder is derived from Cassia Tora having a family name Caesalpinaceae, botanical name is Cassia Tora and common names are SICKLE POD, SICKLE SENNA, FOETID CASSIA, TOVARA, COFFEE POD, CHAKVAD. Cassia Tora is a weed (wild crop).
These seeds grow in the dry soils and in the tropical regions of India, in both hot and wet tropical climates. A typical cassia consists of 1-2% volatile cassia oil. This oil basically brings the spicy and aromatic flavors in any preparations in which it is applied.
Cassia is basically a slim evergreen tree. In order to harvest this tree the bark of the tree is sown to grow a cassia crop. The cassia tree is 65 feet height.
Cassia Tora has natural gelling properties.
The Physical and Chemical Properties of Cassia Gum Powder
- Cassia Gum Powder is basically Off White To Light Tan in color
- Moisture content: 08 to 13%,
- Fibre: 05 to 12%,
- Gum: 60 to 80%
- Odorless
- Protein: 04 to 06 %
- Ash: 1.0 to 1.5%
- Viscosity: Hot Viscosity 5% sol. Brookfield. Spindle No. 6, 20 RPM @ 25°C. TEMP, 15,000 – 50,000 CPS.
- Acid Insoluble: 07 to13%
- Fat: 0.5 to 1.5 %
- pH: 6.0 - 8.0.
Technical Specification
- Cassia Gum Powder
- Naturally sourced Cassia Gum for Food Products and Gelling
- Cassia Gum Exporter from INDIA
- Cassia Gum is generally used as an excellent and reasonable stabilizer as well as gelling agent in many aqueous systems.
| Technical Specification - Cassia Gum Powder |
 |
Naturally sourced Cassia Gum for Food Products and Gelling.
Cassia Gum Exporter from INDIA.
Cassia Gum is generally used as an excellent and reasonable stabilizer as well as gelling agent in many aqueous systems. |
| |
| Product : Cassia Gum Powder - 60 Mesh |
|
| Used for Stabiliser, Binding & Gelling, Thickening. |
| |
| Organoleptic: |
Colour : Off White To Light Tan
Odour : Practically Odourless. |
| |
| Properties : |
Physical & Chemical |
| |
| Moisture: |
MAX. 13 % |
Protein (N X 6.25): |
MAX. 06 % |
| Fiber: |
MAX. 12 % |
Gum (By Diff.): |
MIN. 65 % |
| Ash: |
MAX. 1.5 % |
Acid Insoluble: |
MAX. 13 % |
| Fat: |
MAX. 1.5 % |
pH: |
6.0 - 8.0 |
|
| |
| Viscosity : |
Hot Viscosity 5% sol. Brookfield. Spindle No. 6, 20 RPM @ 25°C. TEMP, 15,000 – 50,000 CPS. |
| |
| Particle Distribution : |
60 Mesh Pass Thru 80 – 100 % |
| |
| Packing : |
25Kg. Net HDPE Poly Woven Paper Fabric Bags Inside Liner. |
| |
 Top |
| |
| Product : Cassia Gum Powder - 150 Mesh |
|
| Used for Stabiliser, Binding & Gelling, Thickening. |
| |
| Organoleptic: |
Colour : Off White To Light Tan
Odour : Practically Odourless. |
| |
| Properties : |
Physical & Chemical |
| |
| Moisture: |
MAX. 13 % |
Protein (N X 6.25): |
MAX. 06 % |
| Fiber: |
MAX. 12 % |
Gum (By Diff.): |
MIN. 65 % |
| Ash: |
MAX. 1.5 % |
Acid Insoluble: |
MAX. 13 % |
| Fat: |
MAX. 1.5 % |
pH: |
6.0 - 8.0 |
|
| |
| Viscosity : |
Hot Viscosity 5% sol. Brookfield. Spindle No. 6, 20 RPM @ 25° C. TEMP, 15,000 – 50,000 CPS. |
| |
| Particle Distribution : |
150 Mesh Pass Thru 80 – 100 % |
| |
| Packing : |
25Kg. Net HDPE Poly Woven Paper Fabric Bags Inside Liner. |
|
