Product Overview
Cassia is a tonic, carminative and stimulant. Cassia contains 1-2 % volatile cassia oil, which is mainly responsible for the spicy aroma and taste. The primary chemical constituents of Cassia include cinnamaldehyde, gum, tannins, mannitol, coumarins, and essential oils (aldehydes, eugenol, and pinene); it also contains sugars, resins, and mucilage, among other constituents. Specifications: Appearance : Yellow White Powder Moisture : 12% Max. Ph (1% M) : 5.5-6.5% Gum Content : 80% Min. Protein : 5% Max. Starch : Negative Fat : 0.8% Max. Ash Content : 1% Max. A.I.R : 3% Max. Gel Strength : 500 Min. Hot Viscosities : Brookfield 4/20@ 25oC (1% Solution) Temp. 50-500cps. Granulometery On 60 Mesh : 60% Min On 100 Mesh : 30% Max Microbiological Acrobic Plate Count/gm : 10000 Molds & Yeast/gm : 500 Ecoli / Coli forms : Negative Salmonella : Negative
Cassia is a tonic, carminative and stimulant. Cassia contains 1-2 % volatile cassia oil, which is mainly responsible for the spicy aroma and taste. The primary chemical constituents of Cassia include cinnamaldehyde, gum, tannins, mannitol, coumarins, and essential oils (aldehydes, eugenol, and pinene); it also contains sugars, resins, and mucilage, among other constituents. Specifications: Appearance : Yellow White Powder Moisture : 12% Max. Ph (1% M) : 5.5-6.5% Gum Content : 80% Min. Protein : 5% Max. Starch : Negative Fat : 0.8% Max. Ash Content : 1% Max. A.I.R : 3% Max. Gel Strength : 500 Min. Hot Viscosities : Brookfield 4/20@ 25oC (1% Solution) Temp. 50-500cps. Granulometery On 60 Mesh : 60% Min On 100 Mesh : 30% Max Microbiological Acrobic Plate Count/gm : 10000 Molds & Yeast/gm : 500 Ecoli / Coli forms : Negative Salmonella : Negative
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