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Based upon its chemical structure, cassia gum is stable during food processing and storage and it could only degrade, if at all, into sugars. The applications include the use of cassia gum in the food categories below, as described in United States Code of Federal Regulation 21 C.F.R. 170, at levels ranging from 2,500 mg/kg to 3,500 mg/kg (0.25 % - 0.35 %).
Cassia gum is used in chesses including curd cheese, whey cheese, cream cheese, natural cheese, grated cheese, processed cheese, dip cheese and miscellaneous cheeses.
Cassia gum is used in ice cream, ice milks, sherbets and other frozen dairy desserts and specialties.
Cassia gum is used in all meat containing dishes including salads, appetizers, frozen multi course meat meals and sandwich ingredients prepared by commercial processing or using commercially processed meats with home preparation.
Cassia gum is used in poultry products including all poultry and poultry containing dishes, salads, appetizers, frozen multi course poultry meals, and sandwich ingredients prepared by commercial processed poultry with home preparation.