Processed by heating, dehusking, and splitting, Cassia Tora seeds yield high-quality splits used to produce Cassia Gum Powder.
Cassia Tora Splits help make yogurt creamier, cheese smoother, and ice cream more stable. A game-changer in dairy emulsification and stabilization!
Used as a natural emulsifier and moisture-retainer, Cassia Tora is a safe alternative to synthetic chemicals in dairy formulation.
The by-product of Cassia Tora processing—Churi and Korma—is a protein-rich feed for cattle. No waste, just added value.
Cassia Gum from splits complies with E427 (EU), FDA (USA) norms, ensuring it's safe and approved for dairy food production.