Cassia gum powder may exhibit natural thickening and structure forming properties in formulations.
The mannose-based chain structure could support the development of a stable gel network.
With carrageenan, cassia gum may contribute to the formation of firm thermoplastic gel structures.
In blends with xanthan gum, it might develop an elastic, rubber like gel texture.
Cassia gum powder may enhance gel stability and support thermoplastic response behavior.