Where Does Cassia Gum Come From: Uncovering Its Origins

Cassia gum, a natural food additive and thickening agent, is derived from the seeds of Cassia Obtusifolia, commonly referred to as cassia seeds. The process of obtaining cassia gum involves several key steps. First, the cassia seeds are carefully processed to obtain two distinct halves known as Cassia splits. To prepare these splits for use, they undergo a dehusking process that encompasses heating, grinding, polishing, and sieving. This comprehensive method ensures the removal of outer layers and impurities, resulting in the high-quality cassia gum that serves various industrial and culinary purposes.

Is cassia gum a natural substance? Cassia gum is a naturally derived polymer composed primarily of mannose and galactose as its recurring components. This biopolymer demonstrates a remarkable capacity to increase its viscosity when exposed to water, especially after undergoing a boiling process. To produce cassia gum, one must purify the flour derived from the endosperm of seeds belonging to the cassia obtusifolia and cassia tora plants, both of which are members of the leguminosae family. This natural thickening agent has a wide range of applications across various industries.