CASSIA GUM SEMI REFINED
BRT™ (Bharat-Rheology-Texturizer) is the trade name of system blends based on own processed natural hydrocolloid namely Cassia Gum. The constituent components comprising the system are non-animal in origin. The system is not mixed or contaminated with food allergy stuff.
Semi-refined Cassia Gum is obtained from the ground purified endosperm of the seeds of Cassia tora and Cassia obtusifolia (Fam. Leguminosae) containing less than 0.05% of Cassia occidentalis. It consists mainly of high molecular weight (approximately 200,000-300,000) polysaccharides composed of galactomannans with a mannose:galactose ratio of about 5:1. The seeds are dehusked and degermed by thermal and mechanical treatment followed by milling and screening of the endosperm.
There is no GMO component in these systems. No Nano particles are involved. There are no undeclared components in the system other than what is indicated on the labels.
SPECIFICATIONS
| PARAMETERS | VALUE |
| Chemical Identity | High Molecular Weight Galactomannan Polysaccharide. (Cassia Gum after Alcohol Refining) |
| Appearance | Fine free flowing powder with no lumps |
| Color | Off white to Beige |
| Smell | Neutral |
| Taste | Bland(Neutral) |
| Solubility | Hydratess in water at 85 degree to 95 degrees forming low viscosity solution. |
| Loss on Drying | NMT 12% by weight(105 degree for 4 hours) |
| pH | 6 to 8 (1% water solution) |
| Synergy | Forms Thermoplastic Gels(Kappa Carrageenan), Forms Visco-Elastic Gels(Xanthan Gum) |
| Viscosity | Minimum 1000 mPas (2% Hot) |
| Anthraquinones | NMT 0.5 mg/kg(HPCL) |
| Granulometry | 250 micron = min. 99% passing |
VALUE PROPOSITION
1. Improves the texture and stability of the final product.
2. Ensures a smooth consistency at high temperatures and under acidic conditions (pH 3.5)
3. Allows significant reduction of the expensive Modified Starch in the recipe – cost advantage.
4. The reduction in the dosage of Modified Starch also allows significantly improved mouth feel and smoothness.
5. Shows improved pH stability – the loss in viscosity due to low pH is significantly less if combined with Modified Starch as compared to Modified Starch used singly.
6. Agreeable melting behavior.
7. Quick flavour release.
APPLICATIONS
Used as an ingredients in Ice Creams, Sorbets, Meat Products, Seasonings and Dressings, Retorted Foods, Processed Cheese, Dairy Products, Ketchups, Mayonnaise and Spreads, Fruit Juice, Fruit Leather, etc.
As Kappa Carrageenan Reducer and Fat Reducer.