Cassia gum as a food additive

The seeds that are used in the production of cassia gum are generally picked randomly from these contaminated seeds. Before the seed splitting process is started, the seeds of cassia obtusifolia and cassia tora are passed through grading machines to differentiate them on the basis of their size.
The seeds are dehusked and de-germed by thermal mechanical treatment followed by milling and screening of the endosperm. The ground endosperm is further purified by extraction with isopropanol. Cassia gum is used as thickener, emulsifier, foam stabilizer, moisture retention agent and texturizing agent in cheese, frozen dairy desserts and mixes, meat products and poultry products.
Cassia gum is a food additives made from the endosperm of cassia obtusifolia also known as senna obtusifolia or cassia tora. Cassia gum is a naturally occurring polymer with mannose and galactose as its repeating units. Cassia gum forms high viscosity by swelling in water after it is boiled. Cassia gum is the purified flour from the endosperm of the seeds of cassia obtusifolia and cassia tora which belong to the leguminosae family.
Some food additives do have the potential to be harmful, and thus should be avoided. The reason you may not know about these risky ingredients added to your foods is usually due to lack of awareness about these risky ingredient and additives added to your foods. Typically these harmful food additives are non in the eye of the interested authorities, because they do non appear to have any severe reactions on many consumers.

Other thickeners: Guar Gum                Konjac Gum               Pectin