Cassia gum
Polysaccharide gum is composed of mannose and glucose in a ratio of 5:1.
Alias: Horseshoe gelatin, grass gelatin
Classification code CNS 20.045; INS 427
Physical and chemical properties
Gray white dry, free-flowing powder. A colloid made from the seed endosperm of Cassia obtusifolia or Cassia tora by chemical extraction, which mainly contains galactomannan, that is, a polymer containing mannose linear main chain and galactose side chain.
Toxicological basis
ADI: no requirement (JECFA, 2009).
Quality standard
Quality standard GB 31619-2014
① The drying temperature and time are 105 ℃ ± 2 ℃ and 5h respectively.
② The coefficient of nitrogen to protein is 6.25.
Application of thickener
GB 2760-2014 stipulates: flavor fermented milk, cream, instant flavor food with milk as the main ingredient or its prefabricated products (excluding ice cream and flavor fermented milk), ice cream, ice cream, instant rice flour products, baked food, semi-solid compound seasoning, liquid compound seasoning, lactic acid bacteria beverage, with a maximum dosage of 2.5g/kg; Wheat flour products, with a maximum dosage of 3.0g/kg; Meat enema, the maximum dosage is 1.5g/kg.
Hot Tags: cassia gum, manufacturers, suppliers, factory, wholesale, custom
