 |
Cassia gum swells in water
and forms high-viscosity aqueous colloids after
it is boiled. |
|
Cassia gum, flour from
the endosperm of Cassia Tora is well suited for
use in the manufacture of gels in combination of
other colloids and has potentially numerous food
applications. |
|
It is used as a thickening
agent in pet food and other technical applications
(e.g. emulsification, foam stabilization, moisture
retention and texture improvement) at concentrations
comparable to those of other edible natural gums. |
|
Cassia Gum is approved
for use in Europe and is listed 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. |
|
The available data on
Cassia Gum and structurally related gums demonstrate
a lack of toxic effect in animals. |
