Challenges and Strategies for Development of Guar Gum Market

From the year 2005, there was a rapid shift in the usage patterns of the guar gum. Before then the major demand sectors for the guar was the food grade which consumed over 50% of the domestic production. There was also some demand for the fast hydration guar gum powder used in the paper and the cosmetic manufacturing.

This however changed when guar gum usage was directed to the oil and gas drilling operations. This industry now forms the bulk of the demand for the guar gum. Demand for the product has reached up to 70% of the total production. The rest is taken up by other industries such as textiles and food processing.

Prices

The prices of this product have a very high positive correlation with the shale gas exploration. Negative price movements have had major impacts on the overall well being of the industry.

guar gum powder in India

Current Challenges

  • Price uncertainties; these have caused mixed reactions among users which compel them to develop alternative products and processes to achieve the same goals.
  • Supply challenges; the production of guar plant is much dependent on the monsoon rainfall. When these get delayed, forecasting the production levels becomes very difficult, thus creating instability in the market.
  • Quality product; this is a very important element especially in the food grade guar gum powder. Slight contamination leads to serious consequences including product withdrawal, and export bans especially from Europe and the UK.
  • Usage of proplant; the guar gum is used in industry for increasing the viscosity of the proplant. Market uncertainties have caused the users to consider using slick water that requires less guar usage. This will have serious effect on the future of this product.
  • Earlier calls for reduction in oil and gas exploration have also been a major factor affecting the market of the guar gum.
  • The emergence of other gelling and emulsifying agents such as the synthetic LFC – C4, developed in the UK, will cause a definite shift in the demand curve of the guar.

Strategies for Market Development

To counter the effects of these forces, strategies must continue to be developed that will help maintain the demand of the product.

  • There is an urgent need to diversify the market to other major oil producers and other places where oil and gas exploration is emerging.
  • Greater resources must be put into research and development to discover other uses for the product.
  • There is also need for continued research on better processing technologies that will eliminate challenges associated with poor quality. These include production using high quality seeds as well, proper production practices, good extraction technology as well as packaging , branding and market promotion.
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Hindrances to the Expansion of Cassia Gum Market versus Other Hydrocolloids

Hydrocolloids are substances that form a gel in water. They are comprised of heterogeneous groups of biopolymers, which rapidly form viscous dispersions when introduced in water. These substances play very important roles in various industries.  They are mostly used as thickening and gelling agents.  Natural hydrocolloids used as thickening agents include; starch, Xanthan gum, guar gum, gum Arabic and the locust bean gum. Those used as gelling agents include the carrageenan, cassia gum, alginate, gelatin and agar. They are also used as food stabilizers.

The Cassia Gum

The cassia gum exhibits properties similar to other hydrocolloids and is used as a stabilizer in foods, emulsification, enhancing moisture retention, improvement of texture and in the beverage industry.

Despite of this, it has not been widely to the same extent as the other hydrocolloids. Some of factors affecting its usage include;

  • Growth in dairy foods industry
  • Slower growth in the pet foods market
  • Limited research on the product
  • Limited awareness on the product

Market Forecast

The average growth rate of the Cassis gum is expected to be moderate between the year2016/2017. There is currently increasing awareness on the presence of cassia gum which functions equally well as the other hydrocolloids, and also equally affordable.

Cassia Gum Powder

Regulations

The regulatory bodies in various countries have also approved the usage of cassia gum powder and related formulations for use in industries such as in dairy, pet foods and confectionaries. This is expected to cause a gradual upward trend in the sales and demand of the product.

Quality Standards

The cassia gum is largely produced in China and India where there are favorable weather conditions for production.  A closer look at these areas and it is worthy to note there are no quality standards that guide the production and processing of cassia. Lack of these standards has meant consistently poor quality being produced and exported, thus creating a barrier in market expansion.

Production Barriers

Rain Fed production of the cassia gum in the Indian subcontinent has also been a factor affecting the overall production. Decline in the levels of the monsoon rains have a direct effect on the production volumes and may create a supply shortage.

Industrial Uses

According to reliable market research, cassia gum main markets are the animal food industry being the major consumers, Dairy and confectioneries and meat processing. It is also used in cosmetics, pharmaceutical, paper and chemical processing and to an extent in mining. When compared to the guar, the major demand driver is the oil and shale gas exploration sectors which consumes vast amounts compared to the animal food industry. This has widened the gap in market levels of the cassia gum.

Conclusion

Despite the imbalance in usage of cassia in different industries, there is growing awareness of the availability of cassia gum as a viable alternative to other hydrocolloids.  Demand in the cosmetic industry is expected to rise by over 48% by the year 2025, driven by the hair care subsector. The main consumer region is expected to be North America.

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Guar Gum Market Correlation with Crude Oil Prices for 2016/2017 Period

The efforts of the current United States government to encourage or increase the level of oil drilling have been a major boost to the Indian guar gum production and processing. This is the reversal of a downtrend ongoing for two years. From November 2016, industry analysts have seen an 8 % increase in guar prices. The general market sentiment is that guar exports to the USA will rise by 25%. The increase in oil drilling sector in the northern America has also added to the positive expectation.

Guar Prices VS Crude Oil prices

The prices of the guar move in direct proportion to the crude oil prices. The drastic decline in crude oil prices created a direct decline in the prices of guar gum powder.  The drop in global crude prices led to decreased shale exploration and a fall in demand of the guar gum powder.

The prices of intermediate crude from west Texas fell from approximately $ 110 per barrel to $ 50 per barrel also created a major effect on importation of guar gum products.

Ware Housing

The accumulation of supplies in the oil companies’ stores also contributed to the decline in the price levels.  The establishment of warehouses by Indian businesspersons in the United States, and the subsequent build up of stocks also contributed to decrease in demand.

Guar Gum Powder

Oil Rig Count

The number of oilrigs in the United States reached six hundred and fifty two in the third week of March 2017. This is the highest level from September 2015. There has been a direct and positive correlation between the active rig count and the crude prices.  A closer analysis at these trends shows that when the crude prices hit the bottom, the number of operational rigs also dropped to minimum. Oilrigs require the guar gum powder for lubrication of the drilling process, and therefore its demand is in direct proportion to the performance of the rigs.

The usage of guar in the oil mining has also helped crude companies produce more oil with fewer rigs due to the increased mining efficiency and performance of the oil wells. This has caused the demand for guar to prevail despite decreasing numbers of oil wells.

Upward Trend

From reliable industry analysts, there is already a good upward trend in the prices guar gum both in the local and in the export market. These have been attributed to demand from the primary oil production industries, and the decreased domestic supply of the product.

The demand of guar by the global oil industry is estimated at 450 000 tons per year. If this production is not met in the current period, there is likely to be an imbalance in supply causing an increase in the prices.

It is estimated that the in the year 2017, the North American oil and gas companies may increase their spending on exploration by up to 30 %. There has also been increased lending from banks to finance oil production.

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Scientific Analysis on the Efficacy of Cassia Gum Powder

The usage of the cassia gum as a food additive is described in the EC regulation Number 231/2012, which defines the specifications of food additives.  The gum is the purified seed endosperm from the Cassia Tora plant and has less than 0.05 of Cassia Occidentalis. The chemical formula consists of a high molecular weight polysaccharides made up of mannopyranose and galactopyrannoseunits.

Manufacturing of the Cassia Gum

It is manufactured through a milling process, whereby the husks are removed from the seed and endosperm is washed to give a semi-finished product that is used as a feed additive. Further purification with isopropanol extraction results in a pure semi refined product that is used as the food additive.

Characterization of the Cassia Gum

  • Physical properties

An analysis of the particle size distribution throughthe laser diffraction process showed that the cassia gum powder has at least 14.7% of the particles less than 50 micrometers in diameter and 2.8 % of particles less than 10 Micrometers in diameter.

  • Stability and homogeneity

The determination of the stability of the gum is derived by establishing the ability to maintain the gel form, after being combined with the other gums. It has been noted that when the cassia gum is mixed with the other gums for optimum gelling, a stable gel is sustained even after long periods of storage. There are also no changes in the strength of the gel. In the manufacture of feed, it has been passed as an effective and safe gelling agent. The Gum is soluble in water and is distributed with water into the feedstuff.

Cassia Gum Powder

Efficacy of the Cassia Gum

The efficacy of a product is the ability or the capacity to produce the desired effect, or the effectiveness in achieving the desired purpose.

Gelling Agent

As a gelling agent, it has been found that supplementing water with blends of cassia gum and carrageenan gums results in high gel strength of up to 1100g/cm 2 .The gelling strength values, syneresis and the PH values of canned pet food with cassia gum and carrageen  were measured after storage for 12 weeks . The food showed no losses in the gel strength over a period of time.

Thickener

As a thickener, tests have shown that the mixture of cassia with carrageen generates a greater viscosity then when carrageen is applied alone. This blend of cassia and carrageen produces a viscosity of approximately 900 mPa’s while, when the carrageenan is applied alone only gives a viscosity of 500 mPa’s

Emulsifier and Stabilizer

When 0.1 % cassia tora powder is added to water and oil mixture, and 0.5% commercial emulsifier, a stable emulsion resulted that lasted up to 12 hours.  This did not happen when the mixture containing the 0.5% emulsifier alone was used.

Conclusion

The cassia gum is best used as a gelling agent when used together with other gelling agents such as the carrageenan and the Xanthan gum. It is also effective as a thickener when used with other gums like the carrageenan and the Xanthan gum. This research also showed that the cassia gum has good stabilizing effects of an emulsifier.

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Altrafine Gums – A Leading Hydrocolloids Manufacturer in India

Altrafine Gums is a company involved in the production and marketing of high quality natural gum products such as the guar gum powder, cassia tora powder, tamarind kennel powder, sesbania gum powder, fenugreek gum and other related products. The company has gained reputation as a market leader in quality gums production and sales.

We have been in existence for over 35 years now, and have a great wealth of experience in the products that the company manufactures.

The company’s success has been achieved through engaging in intensive research and innovation in extraction and processing methods that deliver high quality products and are cost effective.

The company aims to be a global leader in manufacturing and export of the gum extracts and many more products under research.  Our mission is to develop great relationships with our clients through excellent customer service, innovative and customized products that will address the real needs of the market.

We have a vision to provide high quality products to the international market to meet global needs for natural gums and contribute to the advancement of humanity. We believe in honesty, integrity and incorporation of the best business ethics in all our operations and this has helped the company grow in leaps and bounds.

The management team is composed of highly experienced directors led by Mr. Manibhai. B. Patel , who has been pivotal to the growth and success of the organization. A strong team of technical and marketing specialists supports him to ensure the strong growth trend is sustained. Some details of our products include-

Guar Gum & Natural Gum Products

Guar Gum Powder

It is extracted from the endosperm of the seeds of the guar plant. The usable form of the gum is as the guar gum powder and is widely used in industry primarily due to its ability to form a gel in solution. Guar Gum Powder is used as a thickener, emulsifier and stabilizer in various industries such as food and cosmetic production, petroleum, mining, papermaking and many other industries.

Cassia Gum Powder

The cassia gum powder is a natural polysaccharide that is a good thickener and stabilizer used in the food & pet food processing industry. It has been recognized as a safe product globally after intensive research, and has been classified as “Generally recognized as safe” in food when used according to the stipulated levels. The product has also been approved for use in most countries through official registration, such as in the European Union, USA, china, Japan and many more nations around the world.

Tamarind Kernel Powder

Tamarind kernel powder is derived from the seeds of a tree called Tamarindus indica linn, more specifically, the endosperm of the seeds. Tamarind gum powder has been applied in many industries, including pharmaceutical, textile and food industry, owing to its properties as an emulsifier, and its ability to form a gel or solution in water or change viscosity of a liquid (thickener). There are basically two different grades of tamarind gum powder which are used in specific industrial applications like pet food, cattle feed, textile and pharmaceutical industries. These are oiled tamarind kernel powder and the de-oiled tamarind kernel powder.

Sesbania Gum Powder

Sesbania gum powder is one among the important ingredients in the list of gum extracts. Basically extracted from sesbania seeds which bears its origin from china, this gum extract becomes white in color when processed into powder texture. It contains viscous property that is several times higher than guar gum or other types of gum powders. This product is applied in many industries for its highly thickening characteristic and sizing properties.

Fenugreek Gum Powder

Fenugreek seeds are processed to obtain the galactomannan and convert that to powder form. This extracted fenugreek gum powder is applied for medicinal and other industrial production purposes especially food industry.

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Why Manufacturers are Shifting to Fenugreek from other Hydrocolloids?

The fenugreek seed has the galactomannan content ranging between 35- 50 % of the total weight of the seed. The main chemicals in the seed include the galactomannans, steroidal sapogennins and isoleucine.

The fenugreek is unique than the other gums in that it has a higher rate of galactose substitution with a ratio of 1:1 mannose to galactose. This makes it have a higher solubility in cold water than all other galactomannans. The polysaccharides content in the gum ranges between 60 – 80%.

 The gun has a typical structure of 1→4 linked β-D-mannose backbone with a single unit of galactose side chains alpha linked at the 0-6 oxygen.

Fenugreek versus Guar Gum

The fenugreek produces lesser viscosity when compared to the Guar Gum, but exhibits high hydration rates. Thu gum has a mannose to galactose ratio of 1:1, allowing it to have a higher affinity to water, while the guar has the ratio of 1:2, and therefore lesser water affinity.

The product yields low viscosity compared to other hydrocolloids due to the low molecular weight and has lesser tendency to form molecular aggregates.

Choice of the Fenugreek over Other Hydrocolloids

The gum is very efficient at reduction of the surface tension more than any other existing gums; it also has a greater inter facial activity than any other known galactomannan.

Compared to the other hydrocolloids, it is highly efficient in decreasing this inter facial free energies. Manufacturers are therefore shifting their attention to the fenugreek to provide the much needed emulsion stability as well as increasing the viscosity.

Fenugreek in the Food Industry

When compared to others in the food industry, the gum has good concentrations of minerals such as phosphorus and sulphur. Research has also showed that curry made has high amounts of calcium, Iron and zinc. Other important nutrients contained in the fenugreek include vitamin c, Beta-carotene, thiamine, riboflavin and folic acid. They are also rich sources of dietary fiber, where 100 grams of seed can provide more than 65% of fiber.

Ongoing research has also showed that the gum has an ability to help lactating mothers to release more milk for their babies.

The importance of the fenugreek in foods can be summarized as follows.

  • Sensory properties, texturization and colorization of foods
  • As anti microbial agent in foods

Health Advantages

  • Treatment of constipation and colon irregularities
  • Nutrient requirements enhancements
  • Management of diabetes symptoms
  • Antioxidant activity in the body
  • Lowering of cholesterol levels in the body
  • Reduction of body weight and obesity
  • Anti carcinogenicity effects
  • Galactogogue action in the body

This serves to show why the gum is more preferred by nutritionists as compared to other forms of hydrocolloids.

Conclusion

With the increasing availability of this plant product and considerable affordability, the fenugreek is headed to becoming the preferred galactomannan among its class. Compared to other hydrocolloids such as the guar, it has lesser viscosity but higher hydration potential, which is a very important attribute in industry.

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Recent Discoveries on the Usage of Fenugreek Gum

The fenugreek is biologically referred to as Trigonella Foenum-graecum. It is legume that has been discovered to have wide ranging uses such as:

  • Spice to improve the sensory quality of foods
  • Medicinal qualities such as anti-diabetic, anti-carcinogenic, cholesterol regulator, antioxidant, and other immunological functions.
  • Food Stabilizer, adhesive properties and emulsifying agent
  • Production of healthy and nutrient rich bakery products

There has been a lot of research in the pharmaceutical industry about the fenugreek gum powder which has led to the emergence of new uses for the fenugreek powder. The major Nutraceutical properties include:

fenugreek gum powder

Beneficial Effect on the Blood

The Fenugreek has been discovered to have an immense ability to cleanse the blood, or act as a diaphoretic. It acts as an important factor in detoxification of the body. As an antioxidant, the gum contains phenolics and flavonoids molecules that promote the antioxidant activity. These have huge beneficial effect on the liver and the pancreas.

Pungency

From the aroma of the plant, it is used to clear the smell of sweat with that of the gum. When consumed it has a tendency to create a nice scent from the body and shadow bad odors.

Lymphatic System

The plant has also been seen to purify the lymphatic system through its ability to “irrigate cells” with nutrients as well as remove the wastes, dead cells, and even locked up proteins in the body. It is important to note that blockage in the lymphatic system leads to poor fluid circulation pain, loss of energy and disease.

Respiratory System

The gum from the plant, when used as a food additive helps maintain the mucus levels in the body, especially in the lungs. This makes it efficient in cleansing the lungs and relieving of congestion.

Anti-carcinogen

The Fenugreek gum powder is under research as an important complementary therapy in cancer patients undergoing chemotherapy interventions. Research has shown that the fenugreek gum is used as a starting material for development of steroid hormones such a cortisone and progesterone.

In photochemistry, the most important compound is the 4-hydroxyisoleucine, which works in the regulation of glucose metabolism.Other compounds in the gum that work in glucose metabolism are the trigonelline, galactomannan, and trigoneosides.

Viscosity

The fenugreek gum powder increase viscosity with increase in temperature. It also exhibits the non – Newtonian (sheer thinning) viscosity characteristics. Due to the fully substituted backbone, the gum never interacts with other hydrocolloids.

Unlike other hydrocolloids, the fenugreek is unique in reducing the surface tension of the fluid. From this concept, the gum helps to prevent the fluid mixture against flocculation and coalescence. This factor, combined with the water holding ability of the gum has now opened up research in the use of the gum for manufacture of cosmetics.

Conclusion

The fenugreek gum has recently gained popularity as a hydrocolloid with major uses in the world. Its main uses are in the food industry as a thickening and emulsifying agent. It also has immense nutritional value as a fiber as well as spice that adds aroma to the food.

These properties have also enabled the gum to have significant usage in the pharmacy Sector.

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Therapeutic Usage of Guar Gum

The Guar gum is a natural plant extract obtained from the endosperm of the guar seeds. It has recently been seen to have numerous applications in industries and also in medicine.The Water soluble fiberin the guar acts as a laxative hence is used in promotion of regular bowel movements and as a reliever of constipation. Some therapeutic properties include;

Management of Diverticulosis

This is a condition which develops when pouches form in the walls of the colon. These are very small in size (less than 10 mm). Later they lead to the diseasediverticular disease which is a painful condition. Medical research has shown that diet with high fiber or roughages help in production of stool that bulky and easily move through the large intestines. The guar gum is a good ingredient that can be used for this condition.

Therapeutic Usage of Guar Gum Powder

Management of Physiological Disorders

Consumption of partially hydrolyzed guar gum has the effect of reducing the post prandial blood glucose absorption uptake which occurs in the small intestine. This has the effect of regulating the glucose level in the systemic circulation. It also acts as an agent for controlling the release rate of active ingredient in medicine.

Crohn’s Disease Management

This is a disorder in the small intestine that occurs mostly on the right side of the colon. It is an inflammatory disorder, where the bacteria residing in the gut invade the bowel causing the disease.in the management of this disease; doctors prescribe medicine that will aid movement of contents smoothly through the intestines. Guar gum acts as the laxative that is effective in the alleviation of these symptoms.

Partially Hydrolyzed Guar Gum

Partially hydrolyzed guar gum is also used in the prevention of “Iron Chloride induced arterial thrombosis” and hyper-lipidermia a high fat diet. Research has shown that the granulated form of guar gum can be used in the management of hypercholesterolemia. The suffocated degraded form of the guar has been found to reduce cholesterol and fibrinogen very effectively from the body.

Colitis Syndrome or Disease

Ulcerative colitis begins as a colon inflammation to the rectum. Rectal bleeding is the culmination of this disorder. The bleeding is a result of small open sores or ulcers. This leads to abdominal pain and frequent need to empty the colon. Guar gum remains the most popular g-free substitute ingredients in flours and helps to understand what part of the gluten molecule is actually the problem for celiacs.

Management of Diarrhea

The partially hydrolyzed guar gum has also been found to be effective in the management of Diarrhea and cholera symptoms in adults. It undergoes fermentation in the body to release fatty acids that are helpful in treatment of diarrhea when combined with oral rehydration solutions.

Research has also shown that the partially hydrolyzed form of the guar is active in the management of constipation as it enhances the bowel movement and eliminates the risk of colorectal cancer.

There is evidence from research that this modified form of guar prevents development of cancerous cells by inhibiting carcinogen-activatingenzymes, and promotion of the carcinogen detoxification enzyme called glutathione-s-transferase.

Conclusion

Increasing medical research shows that the guar gum has important therapeutic properties. The most important characteristic is its high fiber content and therefore acting as excellent roughage for the body. The roughages play a great role in movement of food through the digestive system. Recently the product has also been used in regulation of blood glucose.

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Regulatory Information of Cassia Gum Powder for Different Countries

The plant-derived polysaccharides function as good stabilizing and thickening agents, and are major components of processed foods. The cassia gum falls into this category, allowed up to a maximum level of 0.75% in food. It is used mostly in combination with other colloids for these functional effects including moisture retention and texture improvement.

cassia gum powder

Recognition as a safe product depends on;

  • Various published safety data regarding similar polysaccharide gums.
  • Documented review of animal feeding studies done on cassia gum and other gums,
  • Published studies of the toxicity of anthraquinone impurities on the seeds;

Approved Chemical Formula and Physical Properties

The cassia gum has at least 75% polysaccharides with a linear chain of mannopyranose and galactopyranose units in a ratio of 5:1. This formula is revealed through a sugar analysis using the HPLC method.

Recognised Physical Properties

  • Appearance : off white to beige smooth powder
  • Neutral odor towards slightly fruity
  • Has a bulk density of 0.6kg/l
  • Average particle size according to a sieve analysis of less than 250 micrometers
  • Dissolves easily in cold water to create a colloidal solution
  • Exhibits a PHI of 6.5 – 8.5

Cassia Gum Powder – Approval in Europe

Cassia gum has been approved in the Europe under the commission directive EEC No. E499, and is listed in the annex of the council directive (70/524/EEC) as a stabilizer, thickener as well as gelling agent in the manufacture of canned pet food. It is recognized as a “GRAS” for use in food up to a maximum level of 2%.Main uses are in baked foods, cheese, jams and jellies.

Cassia Gum Recognition in Japan

In Japan, cassia gum is recognized as a food additive by the ministry of health and welfare under announcement number 160(10/08/1995).

Cassia Gum Compliance in USA

The United States has recognized cassia gum for usage as a thickening agent in human and pet foods. Research done has available data showing that the gum has no toxic effects on animals and human beings. From the panel of experts review in the united state, cassia gum has been “Generally recognized as safe” (GRAS) in the conditions of use as a thickening agent in foods.

In Australia, it is approved for use in the Australian market by the government.

Food and Agriculture Organization

Independent research done By FAO concluded that the cassia gum is stable agent of any chemical modifications for a minimum of 20 months. Any changes detected are within the limits of specification. The gum is hygroscopic until a moisture level of 8 – 12% is achieved. The cassia powder, when used at the recommended levels and it does not interact with the nutrients. There are also no degradation products from cassia gum in the foodstuffs.

Conclusion

The cassia gum powder is a natural polysaccharide that is a good thickener and stabilizer used in the food & pet food processing industry. It has been recognized as a safe product globally after intensive research, and has been classified as “Generally recognized as safe” in food when used according to the stipulated levels. The product has also been approved for use in most countries through official registration, such as in the European Union, USA, china, Japan and many more nations around the world.

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Application of Cassia Gums in Meat and Poultry Processing

The cassia gum is the grounded and purified endosperm of the seeds of the cassia tora plant in the family of legumes. The plant is widely cultivated in Indian sub-continent, well distributed but in larger acreages in the province of Rajasthan. It also grows in the areas of the Himalayas in Nepal, Sri Lanka, west china and other tropical areas.

Physical and Chemical Composition

The powder is pale yellow in color with a distinguishable smell. It readily dissolves in hot water and on cooling creates a viscous liquid. These groups of powders are referred to as hydrocolloids and are used as gelling agents in various industries.

The cassia gum powder readily combines with other hydrocolloids such as the carrageen and the xanthan gum to form very stable and long lasting gels with very good texture. The chemical makeup of the plant consists of high molecular weight polysaccharides (up to 300,000 units) called galactomannans, which are the mannose to glucose ratio of 5:1 up to 8:1.

Various Industrial Applications

  • Canned pet foods: the gum is used as a gelling agent in combination with carr It also enhances texture and appearance of the foods.
  • Air freshener Gels, to provide the gelling property in manufacture of air freshener.

Cassia Gums Powder

Applications in Meat Processing

It is used primarily as moisture retention agent, as a thickener and for ensuring the surface consistency of processed meats. It also enhances the palatability of the processed foods. This has caused an increase in demand for the cassia gum in the packing of processed foods.

The key macro-economic activity influencing the market for cassia gum is the growth in meat and poultry processing, the dairy ingredients market, confectionaries and the pet food market. Currently, manufacturers are introducing the cassia gum into their ingredients as a good substitute to the synthetic hydrocolloids.

The processed meat market is estimated to be more than 600 billion dollars globally by the year 2020. This will create a huge uptake for the cassia gum powder as manufacturers turn to it for their gelling and thickening processes.

Canned meat products for Pets are another market segment that is bound to demand cassia gum granules. This is because it is stable in the food products and is generally regarded as an organic food. The ability to retain the texture in these processed meat means that protein and soluble fat content remain higher in value than the dried meat.

Use in Poultry Processing

It is also widely used in poultry processing and poultry recipes due to its stabilizing, thickening and emulsifying properties as well as the water retention characteristics. In poultry processing, research has shown that the product can remain stable in storage for up to 20 months without changes in the chemical structure. The gum also exhibits hygroscopic characteristicsup to a moisture level of 12%. It also has no interactions with the nutrient content of the foods.

Conclusion

Cassia gum is rapidly gaining popularity in the food processing sectors mainly in meat and poultry products processing. This is due to its availability, affordability and effectiveness as a texturizer and gelling properties. The market demand is set to continue increasing with these positive factors.

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