Gomme De Cassia Gelling Properties and Its Application in Food Sector Goma Cassia is taken as one of the most important additives in food and used worldwide. It is prepared with the help guar gum powder manufacturer; whose application is different sectors cannot be neglected. It has plenty of botanical names like Goma Cassia, Gomme De cassia, Cassia tora powder etc. their names are slightly different but properties are same.
Some of their popular chemical properties include – viscosity, binding agent, emulsification, thickening agent, etc. These are few properties that make it suitable for food industries, health industries and research as well. These days it is added to cosmetic products as well because it has zero side effects and suits everyone.
Gomme De Cassia Processing Whenever we are manufacturing Goma Cassia, a strict process has to follow that includes roasting, heating, cleaning etc. first cassis pods should be roasted properly then clean them to obtain the fine powder Gomme De cassia. Properties – Why It Is Good For Food Sector? Cassia tora powder is in use from many years and it will be in use for many coming years too. Actually, this is one of the most preferable thickening agents in the food industry. The job of thickening agent is to make any product stable and to increase its overall shelf life. It is used for processed packaging food that are exported and used worldwide. • • • •
It is soluble in hot water only not in cold water. Its viscosity can be maintained at high temperature only not at low or cold temperature. It has wonderful gelling properties so suitable for jam and ice cream preparation. It is highly elastic in nature and can be compressed to make a thin film.
It is good for baking industries, and pet food industries. It is suitable for industries preparing dairy products. It is also very affordable and can be used for longer time intervals.
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