Cassia Gum (E427)

Cassia gum (E427) – what is it?

Cassia gum (E427), also known as cassia gum, is a natural polysaccharide extracted from the seeds of plants belonging to the genus Cassia, in particular from Cassia tora and Cassia obtusifolia. It is used in the food industry as a food additive to thicken, stabilize and emulsify.

Although not as popular as other thickeners such as guar gum or xanthan gum, cassia gum is valued for its unique properties, including its ability to create very smooth textures and increase the viscosity of the products in which it is used.

Properties of cassia gum (E427)

Cassia gum has a high ability to thicken aqueous solutions, making it an effective stabilizer and emulsifier. In addition, it has the ability to form gels in the presence of calcium ions, which is used in some food applications. It is also resistant to acidic environments, which allows it to be used in a wide range of food products, including those with low pH.

Applications of cassia gum (E427)

Cassia gum is used in a wide range of food products, including ice cream, dairy desserts, sauces, beverages, bakery products and in vegetarian and vegan products as a substitute for gelatin. Its ability to form stable emulsions makes it valuable in the production of sauces and dressings. In addition, cassia gum is used in gluten-free products as a volumizing and texture-enhancing agent.

Where to buy cassia gum (E427)?

Cassia gum is available at specialty food additives stores, confectionery stores and some larger supermarkets. It can also be easily purchased online, both in stores specializing in food additives and on shopping platforms.

Cassia gum (E427) and its functions in food

As a food additive, cassia gum has many important functions. It increases the stability and viscosity of products, improves their texture and extends shelf life by reducing sugar crystallization and forming gels. These properties make cassia gum a valued ingredient in the food industry, enabling the production of a wide range of high-quality foods with desirable textural characteristics.