Cassia Gum (E427)

Cassia gum (E427) is a natural food additive derived from the ground seeds of the Cassia tora and Cassia obtusifolia plants, mainly grown in India and Pakistan . Composed of polysaccharides (galactomannans) , it has high thickening , gelling and emulsifying properties.

Main properties

• Natural plant origin
• Thickener , gelling agent and emulsifier
• Stable to heat, acids and freezing/thawing
• Effective even at low concentrations (0.1% - 1%)

Application examples and recommended dosages

Dairy products (0.1% - 0.3%)

Used in yogurt and ice cream to improve consistency, creaminess and stability, preventing crystallization.

Beverages and juices (0.05% - 0.2%)

It keeps insoluble particles in suspension, giving a pleasant consistency.

Sauces, condiments and dressings (0.2% - 0.5%)

Increases viscosity and prevents separation of oily and aqueous ingredients.

Bakery and baked goods (0.1% - 0.4%)

Improves elasticity and water retention, ideal for gluten-free products because it reproduces the elastic characteristics of gluten.

Meat preparations (0.2% - 0.6%)

It promotes the binding of water and fats, improving texture and reducing weight loss during cooking.

Food supplements (0.5% - 1%)

Used as a coating and thickening agent, it facilitates the gradual release of nutrients.

Cosmetics (0.1% - 0.5%)

Suitable for creams, lotions and hair products, it creates thin, protective films.

Why choose Cassia Gum?

Ideal alternative to guar gum and carrageenan for organic and clean-label products, thanks to its plant-based origin and its ability to act effectively even at low concentrations.