Cassia gum
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Cassia gum is a food additive made from the endosperm of Senna
obtusifolia (Cassia obtusifolia or Cassia tora). [Wikipedia] Cassia gum is a
naturally occurring polymer with mannose and galactose (5:1) as its
repeating units. [3] Cassia gum swells in water to form high viscosity
aqueous colloids after it is boiled. [4]

Cassia gum can be extracted from the meal or solvent-washed meal of the
Cassia seeds, by use of water or aqueous solutions at a variety of
temperatures, reagent concentrations, etc. These freshly extracted
solutions do not contain insoluble, swollen particles and do not develop a
haze on standing. The residual insolubles can be removed, by centrifuging
and/or filtering. [5]

Cassia gum is approved to use by the Commission Directive (EEC No. E 499)
in Europe and is listed in the Annex of the Council Directive (70/524/EEC) as
a stabilizer (thickening and gelling agent) in the manufacture of canned pet
foods (for cats and dogs). It is also approved for use in Japan and is listed
as a food additive in The Ministry of Health and Welfare Announcement No.
160 (10 August 1995). [1]

In. U.S., cassia gum is proposed to be used as a thickening agent,
texturizer, and water retention aid in cheese-créme filling in pastries and
other cheese-créme desserts, dry soup mixes, oil-free salad dressings, and
meat and poultry products (sausages, corned beef, and canned poultry) at
varying levels up to 5,000 parts per million (ppm). [2]

[1] Hallagan JB, La Du BN, Pariza MW, Putnam JM, Borzelleca JF, Assessment
of cassia gum, Food Chem Toxicol. 1997, Jun; 35(6): 625-32. [2] George H
Pauli, Agency Response Letter GRAS Notice No. GRN 000139, Office of Food
Additive Safety. May 7, 2004. [3] U.S. Patent Application 20070027051. [4]
Cassia Gum, Shree Ram Gum & Chemicals, May 11, 2009. [5] United States
Patent 4952686.