Do you know what makes ice-creams, tomato ketchup, cheese, sauce and yogurt so tasty? It’s the Purified Casigel! Purified Cassia Gum Powder is an ingredient in food industry today used for emulsification, stabilization, moisture retention and texture improvement at concentrations comparable to those of other edible natural gums.
Our refined Casigel is used as custom additive for Gel Formation and Viscosity Modification in several food items across many industries.
What sets CASIGEL™ FG apart from other gums?
Cassia based gels exhibit reduced dryness. The water binding function of Cassia Gum (E427 / 1f499) gives a thicker and richer ‘mouth feel’ to the taste of food. In low processed foods it can be useful as a replacement to fat. No wonder low fat curd or low fat dressings look and feel so rich and creamy. Cassia Gum (E427 / 1f499) along with other gums and material in the apporriate proportions can hold emulsions together. Cassia Gum (E427 / 1f499) and Xanthan Gum (E415) together form solid and elastic gels that give cream cheese its perfect texture. It offers;