{"id":200,"date":"2013-07-12T04:29:10","date_gmt":"2013-07-11T22:59:10","guid":{"rendered":"http:\/\/www.altrafine.com\/blog\/?p=200"},"modified":"2023-10-27T18:31:49","modified_gmt":"2023-10-27T13:01:49","slug":"gelling-properties-of-goma-cassia-and-respective-applications-in-food-industry","status":"publish","type":"post","link":"https:\/\/www.altrafine.com\/blog\/gelling-properties-of-goma-cassia-and-respective-applications-in-food-industry\/","title":{"rendered":"Gelling Properties of Goma Cassia and Respective Applications in Food Industry"},"content":{"rendered":"<p align=\"justify\"><strong>Goma Cassia and Its Different Terminologies<\/strong><\/p>\n<p align=\"justify\">Cassia gum is one of the most commonly used additives in the food and pet industries, it is sourced from the endosperm of a leguminous plant referred to as cassia which commonly grows in sub tropical regions as a wild plant but is also cultivated by people on a small scale. The cassia plant comes in many scientific or botanical names which include the following Senna obtusifolia, Cassia Tora, Cassia obtusifolia as well as Cassia Occidentalis. After processing, the cassia product exists as a gum and is widely used as a thickening agent that also comes with a variety of names depending on the region from which the gum from the cassia plant is sourced; some of the alternative names of the gum include the following:<\/p>\n<ul>\n<li>Gomme de cassia \u2013 French<\/li>\n<li>Cassia Guma \u2013 Croatian<\/li>\n<li>Cassia Gumi \u2013 Danish<\/li>\n<li>Goma de Cassia &#8211; Portuguese<\/li>\n<li>Goma cassia \u2013 Spanish<\/li>\n<li>Gumy cassia &#8211; Polish<\/li>\n<li>Guma Cassia \u2013 Slovenian<\/li>\n<li>Cassiakumi \u2013 Finnish<\/li>\n<li>Cassiapitmeel \u2013 Dutch<\/li>\n<li>Cassiakernmehl \u2013 German<\/li>\n<\/ul>\n<p align=\"justify\"><strong>Processing of Cassia Gum Powder<\/strong><\/p>\n<p align=\"justify\"><a href=\"https:\/\/www.altrafine.com\/blog\/gelling-properties-of-goma-cassia-and-respective-applications-in-food-industry\/cassia-gum-powder-cassia-tora-powder-1\/\" rel=\"attachment wp-att-520\"><img decoding=\"async\" class=\"wp-image-520 aligncenter\" alt=\"Cassia Gum Powder (Cassia Tora Powder) - 1\" src=\"https:\/\/www.altrafine.com\/blog\/wp-content\/uploads\/2013\/07\/Cassia-Gum-Powder-Cassia-Tora-Powder-1.jpg\" width=\"141\" height=\"143\" \/><\/a>Manufacturing cassia tora powder from the cassia seeds involves a well defined and intricate process which involves roasting the cassia pods, during roasting the husks and germ which are more sensitive to heat become brittle hence fall off while the endosperm remains intact. After roasting the endosperm goes through a cleaning process to get rid of any unwanted residue and then it is later pulverized and screened to form the cassia gum powder. To know more about cassia gum powder please visit: <em><span style=\"text-decoration: underline;\"><a href=\"https:\/\/www.altrafine.com\/cassia_gum_powder.html\">https:\/\/www.altrafine.com\/cassia_gum_powder.html<\/a><\/span><\/em>\u00a0link.<\/p>\n<p align=\"justify\"><strong>Properties That Make Goma Cassia Ideal as a Thickening and Gelling Agent<\/strong><\/p>\n<p align=\"justify\">Goma cassia has been used for many years and still continues to be among the most preferred thickening agents in the food industry as well as the pet food industry. Thickening properties play an important role in making the food products suitable. The thickening characteristics of Cassia guma or cassia gum powder are caused by the following physical and chemical attributes:<\/p>\n<ul>\n<li>Cassiagummi or Cassiakernmehl is not very viscous in cold temperatures or solutions hence require high temperatures or heat to become viscous.<\/li>\n<li>Goma cassia or Cassia guma is only soluble in hot water and non soluble in cold water consequently needing heat to fully become soluble.<\/li>\n<li>Solutions from cassia gum powder or cassia tora powder form very strong gels due to good gelling properties due to being composed of about 75% polysaccharides.<\/li>\n<li>The film foaming characteristic also ensures that the cassia gum powder solutions are stable in normal temperatures and also create good textural properties<\/li>\n<li>Solutions made from cassia tora powder are also very elastic.<\/li>\n<\/ul>\n<p align=\"justify\"><strong>Different Applications of Goma Cassia in the Food Industry<\/strong><\/p>\n<p align=\"center\"><iframe src=\"\/\/www.youtube.com\/embed\/RJSPsxR96Yo\" height=\"315\" width=\"420\" allowfullscreen=\"\" frameborder=\"0\"><\/iframe><\/p>\n<p align=\"justify\">The gelling and thickening properties of Cassiagummi or cassia gum make the compound quite suitable as a food additive for thickening, bonding, emulsifying, improving texture, gelling as well as a stabilizer.This has led to the Cassia guma or goma cassia being one of the most desirable additives in the food industry for human consumption, pet food production as well as for cattle feeds. Products that make use of cassia include baking industry, confectionary industry, animal feeds and culinary industries among other sectors.<\/p>\n<p align=\"justify\"><a href=\"https:\/\/www.altrafine.com\/blog\/about-the-invaluable-applications-of-guar-gum-powder-in-different-industries\/ajit-patel-altrafine\/\" rel=\"attachment wp-att-47\"><img decoding=\"async\" class=\"alignleft size-thumbnail wp-image-47\" alt=\"Ajit Patel\" src=\"https:\/\/www.altrafine.com\/blog\/wp-content\/uploads\/2013\/03\/Ajit-Patel-Altrafine-150x150.jpg\" width=\"74\" height=\"74\" \/><\/a><\/p>\n<p>This Article has been written &amp; posted by <strong><a href=\"https:\/\/plus.google.com\/113477526722646343585\" rel=\"author\">Ajit Patel<\/a><\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Goma Cassia and Its Different Terminologies Cassia gum is one of the most commonly used additives in the food and pet industries, it is sourced &hellip; <a href=\"https:\/\/www.altrafine.com\/blog\/gelling-properties-of-goma-cassia-and-respective-applications-in-food-industry\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32,7],"tags":[],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gelling Properties of Goma Cassia and Respective Applications in Food Industry - Altrafine Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.altrafine.com\/blog\/gelling-properties-of-goma-cassia-and-respective-applications-in-food-industry\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gelling Properties of Goma Cassia and Respective Applications in Food Industry - Altrafine Blog\" \/>\n<meta property=\"og:description\" content=\"Goma Cassia and Its Different Terminologies Cassia gum is one of the most commonly used additives in the food and pet industries, it is sourced &hellip; Continue reading &rarr;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.altrafine.com\/blog\/gelling-properties-of-goma-cassia-and-respective-applications-in-food-industry\/\" \/>\n<meta property=\"og:site_name\" content=\"Altrafine Blog\" \/>\n<meta property=\"article:published_time\" content=\"2013-07-11T22:59:10+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-10-27T13:01:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.altrafine.com\/blog\/wp-content\/uploads\/2013\/07\/Cassia-Gum-Powder-Cassia-Tora-Powder-1.jpg\" \/>\n<meta name=\"author\" content=\"Ajit Patel\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ajit Patel\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.altrafine.com\/blog\/gelling-properties-of-goma-cassia-and-respective-applications-in-food-industry\/\",\"url\":\"https:\/\/www.altrafine.com\/blog\/gelling-properties-of-goma-cassia-and-respective-applications-in-food-industry\/\",\"name\":\"Gelling Properties of Goma Cassia and Respective Applications in Food Industry - Altrafine Blog\",\"isPartOf\":{\"@id\":\"https:\/\/www.altrafine.com\/blog\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.altrafine.com\/blog\/gelling-properties-of-goma-cassia-and-respective-applications-in-food-industry\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.altrafine.com\/blog\/gelling-properties-of-goma-cassia-and-respective-applications-in-food-industry\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.altrafine.com\/blog\/wp-content\/uploads\/2013\/07\/Cassia-Gum-Powder-Cassia-Tora-Powder-1.jpg\",\"datePublished\":\"2013-07-11T22:59:10+00:00\",\"dateModified\":\"2023-10-27T13:01:49+00:00\",\"author\":{\"@id\":\"https:\/\/www.altrafine.com\/blog\/#\/schema\/person\/baea2f3c89390665b8d6e7450d5a1d1c\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.altrafine.com\/blog\/gelling-properties-of-goma-cassia-and-respective-applications-in-food-industry\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.altrafine.com\/blog\/gelling-properties-of-goma-cassia-and-respective-applications-in-food-industry\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.altrafine.com\/blog\/gelling-properties-of-goma-cassia-and-respective-applications-in-food-industry\/#primaryimage\",\"url\":\"https:\/\/www.altrafine.com\/blog\/wp-content\/uploads\/2013\/07\/Cassia-Gum-Powder-Cassia-Tora-Powder-1.jpg\",\"contentUrl\":\"https:\/\/www.altrafine.com\/blog\/wp-content\/uploads\/2013\/07\/Cassia-Gum-Powder-Cassia-Tora-Powder-1.jpg\",\"width\":217,\"height\":221,\"caption\":\"Cassia Powder\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.altrafine.com\/blog\/gelling-properties-of-goma-cassia-and-respective-applications-in-food-industry\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.altrafine.com\/blog\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Gelling Properties of Goma Cassia and Respective Applications in Food Industry\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.altrafine.com\/blog\/#website\",\"url\":\"https:\/\/www.altrafine.com\/blog\/\",\"name\":\"Altrafine Blog\",\"description\":\"Processor &amp; 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Under his visionary leadership, the company has built a strong reputation for quality, innovation, and reliability across the food, feed, pet feed, pharmaceutical, mining, oil drilling and cosmetic sectors. Altrafine Gums has been serving global industries for decades with a focus on sustainable sourcing, research-driven production, and stringent quality control. Its wide product portfolio includes Guar\u00a0Gum Powder, Cassia Tora Powder (Cassia Gum Powder) and other plant-based hydrocolloids that serve as key functional ingredients in diverse applications. Ajit Patel\u2019s commitment to excellence ensures that every product from Altrafine meets international standards of performance and purity. He is passionate about advancing the global reach of Indian hydrocolloids, fostering customer trust, and promoting eco-friendly, science-backed solutions that enhance product formulation and performance worldwide.\",\"sameAs\":[\"https:\/\/www.altrafine.com\/\",\"https:\/\/www.linkedin.com\/in\/ajitmpatel1982\/\"],\"url\":\"https:\/\/www.altrafine.com\/blog\/author\/admin\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Gelling Properties of Goma Cassia and Respective Applications in Food Industry - Altrafine Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.altrafine.com\/blog\/gelling-properties-of-goma-cassia-and-respective-applications-in-food-industry\/","og_locale":"en_US","og_type":"article","og_title":"Gelling Properties of Goma Cassia and Respective Applications in Food Industry - Altrafine Blog","og_description":"Goma Cassia and Its Different Terminologies Cassia gum is one of the most commonly used additives in the food and pet industries, it is sourced &hellip; 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He is passionate about advancing the global reach of Indian hydrocolloids, fostering customer trust, and promoting eco-friendly, science-backed solutions that enhance product formulation and performance worldwide.","sameAs":["https:\/\/www.altrafine.com\/","https:\/\/www.linkedin.com\/in\/ajitmpatel1982\/"],"url":"https:\/\/www.altrafine.com\/blog\/author\/admin\/"}]}},"rttpg_featured_image_url":null,"rttpg_author":{"display_name":"Ajit Patel","author_link":"https:\/\/www.altrafine.com\/blog\/author\/admin\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/www.altrafine.com\/blog\/category\/cassia-gum-powder-cassia-tora-powder\/\" rel=\"category tag\">Cassia Gum Powder\/Cassia Tora Powder<\/a> <a href=\"https:\/\/www.altrafine.com\/blog\/category\/cassia-gum-powder\/\" rel=\"category tag\">Cassia Tora Powder<\/a>","rttpg_excerpt":"Goma Cassia and Its Different Terminologies Cassia gum is one of the most commonly used additives in the food and pet industries, it is sourced &hellip; Continue reading &rarr;","_links":{"self":[{"href":"https:\/\/www.altrafine.com\/blog\/wp-json\/wp\/v2\/posts\/200"}],"collection":[{"href":"https:\/\/www.altrafine.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.altrafine.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.altrafine.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.altrafine.com\/blog\/wp-json\/wp\/v2\/comments?post=200"}],"version-history":[{"count":16,"href":"https:\/\/www.altrafine.com\/blog\/wp-json\/wp\/v2\/posts\/200\/revisions"}],"predecessor-version":[{"id":1955,"href":"https:\/\/www.altrafine.com\/blog\/wp-json\/wp\/v2\/posts\/200\/revisions\/1955"}],"wp:attachment":[{"href":"https:\/\/www.altrafine.com\/blog\/wp-json\/wp\/v2\/media?parent=200"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.altrafine.com\/blog\/wp-json\/wp\/v2\/categories?post=200"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.altrafine.com\/blog\/wp-json\/wp\/v2\/tags?post=200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}