Food Hydrocolloids

RheoRanger™ Composition and Characteristics

Cassia Plant

RheoRanger™ hydrocolloids are high molecular weight polysaccharides based on galactose and mannose sugars as building blocks, a common structure to other food galactomannans such as locust bean gum. This polysaccharide is commonly known as Cassia gum. RheoRanger hydrocolloids owes its high functionality to the unique architecture of the polysaccharide which determines important properties such as solubility, viscosity and synergistic interaction with other components. RheoRanger hydrocolloids are off-white in color and, importantly, neutral in taste and odor.

Characteristics of Different Galactomannans
  Guar Gum Tara Gum Locust Bean Gum Cassia Gum*
Complete Hydration at: 20ºC
68ºF
30 - 40ºC
86 - 104ºF
70 - 90ºC 75 - 90ºC
167 - 194ºF
Viscosity High High Medium Low (High with Xanthan)
Synergy with Carrageenan No Elastic and soft gels Gel formation Firm and thermoplastic gels
Synergy with Xanthan gum No Soft gels Gel formation Cohesive and viscoelastic gels
*RheoRanger™ and Diagum™ Hydrocolloids