ShreeGuar Products : CASSIA TORA SPLIT & POWDER
Cassia Tora Splits are obtained from the seeds of Cassia Obtusifolia, a plant of the Leguminosae family. The name is derived from Latin words "obtus" meaning blunt and "folium" meaning leaf. This is annual plant that mainly grows after the Indian monsoon season. This plant bears pods of nearly 20cm which contain many cylindrical seeds. These are the cassia tora seeds that are usually broken into two halves and referred to as cassia splits. These splits are usually called by different names like cassia torea splits, senna splits,cassia senna splits etc. Before splitting the seeds are passed through grading machines to differentiate them on the basis of their size. During this procedure, the underdeveloped seeds are removed and C.occidentalis seeds are reduced to no more than 0.05%. The seeds are dehusked and de-germed by thermal mechanical treatment followed by milling and screening of the endosperm. The endosperm is usually separated from the germ. The dehusking of the splits is usually achieved through heating, grinding, polishing and sieving.
Cassia splits mainly consists of mannose and galactose units. These are pale yellow splits that are normally soluble in hot water. They act as thickening agents and form gels with carageenan and xanthan. These Cassia Torea splits are often used as food additives. They are used in cattle feed products like dog foods, cat foods, cow foods.
The cassia tora split powder obtained from these cassia tora splits are some ancient natural ingredients known for their natural gelling properties. It is used as used as a gelling agent in pet food. It is approved for use in Europe by the Commission Directive (EEC No. E 499) and is listed in the Annex of the Council Directive (70/524/EEC) as a stabilizer, thickening and gelling agent in the manufacture of canned pet foods for cats and dogs. The splits are often used in conjunction with carrageenan and replace the use of Locust Bean Gum or Carob Gum or Guar Gum Splits. They are mostly used in preparing air fresheners in the form of gels.
The cassia gum or cassia splits are used as thickeners, emulsifiers, foam stabilizers, moisture retention agents and texturizing agents in cheese, frozen dairy desserts, mixes and poultry products. They are used in all meat containing dishes including salads, appetizers, frozen multi course meat meals and sandwich ingredients prepared by commercial processing or using commercially processed meats with home preparation.
Acting as a surfactant, a water soluble agent and an active ingredient the cassia tora is often used in personal care products. The cationic cassia derivatives are suitable for preparation of personal care like cosmetics, toiletries and cosmeceuticals. These are often used in preparation of health care products such as topical and non-topical pharmaceuticals, creams, pomades, gels, pastes, ointments, tablets, gel capsules, suppositories, anti-fungal foams, eye products without limitation.
Chemical Structure and Physical Properties of Cassia Gum:
Cassia gum is comprised of at least 75% high molecular weight (approximately 200,000-300,000) polysaccharide consisting primarily of a linear chain of 1,4-β-D-mannopyranose units with 1,6 linked α- D-galactopyranose units. The ratio of mannose to galactose is about 5:1. The composition of saccharides is: mannose (77.2-78.9%), galactose (15.7-14.7%) and glucose (7.1-6.3%). Like most polysaccharides, the following formula applies: (C6H10O5)n.H2O. Cassia gum is related to carob bean gum, tara gum andguar gum in terms of structure and chemical properties.
