Cassia gum is the purified flour from the endosperm of the seeds of Cassia
tora (senna tora) and Cassia obtusifolia (Senna obtusifolia), which
belong to the Leguminosae family. Cassia gum is composed of at least 75% high
relative molecular mass polysaccharides. The saccharides are composed of
mannose, galactose, and glucose.
The manufacture of cassia gum includes cleaning of the source material, by
which the content of Cassia occidentalis (which is a naturally occurring
contaminant) is reduced to less than 0.05%, de-husking and de-germing 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 a thickener, emulsifier, foam stabilizer, moisture
retention agent and/or texturizing agent in processed cheese, frozen dairy desserts and mixes, meat products and poultry products. 1 The findings of overall low toxicity for cassia gum are in line with the
findings for the related food additives guar gum, locust (carob) bean gum and