Sesbania Gum
Thickeners
69522-36-7
$7.40 ~ $11.10
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Sesbania Gum?
Sesbania Gum is a natural polysaccharide hydrocolloid extracted from the endosperm of *Sesbania bispinosa* seeds, used widely as a stabilizing, thickening, and water-binding agent in food and industrial applications.
How is Sesbania Gum made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Receive and inspect raw Sesbania seeds. | Quality Control Check: Seeds are inspected for moisture content, impurities (stones, dust, plant matter), and general quality. Non-conforming batches are rejected to ensure a pure final product. |
| 2 | Seed Cleaning & Sorting | Clean the seeds to remove all foreign materials. | Control: Use sieves, destoners, and aspirators. This step is critical to achieve the purity required for food and industrial applications. Efficiency of impurity removal must be monitored. |
| 3 | De-husking & Splitting | Mechanically crack and split the seeds to separate the endosperm from the husk and germ. | Note: A mild thermal treatment may be applied to make the outer husk brittle and easier to remove. The goal is to obtain clean endosperm halves, known as "splits". |
| 4 | Husk & Germ Separation | Separate the valuable endosperm splits from the less valuable husk and germ fractions. | Control Point: Purity of the splits is paramount. Use sifters and air classifiers to achieve separation. The efficiency of this step directly impacts the final gum's color, purity, and performance. |
| 5 | Grinding & Pulverizing | Grind the purified endosperm splits into a fine powder. | Critical Control Point: The grinding process determines the final particle size, which affects viscosity, hydration rate, and solubility. Monitor mill temperature to prevent thermal degradation of the galactomannan polymer. |
| 6 | Sieving & Grading | Sieve the ground powder through various mesh screens to classify it by particle size. | Control: Different grades (e.g., 100 mesh, 200 mesh) are produced for different applications. Consistent particle size distribution is key for product quality and functionality. |
| 7 | Blending | Blend different batches of Sesbania gum powder to ensure uniformity and meet customer specifications. | Note: This step ensures lot-to-lot consistency. A large-scale blender is used to create a homogeneous final product. |
| 8 | Final Quality Control | Test the blended powder for key parameters. | QC Checks: Perform final tests for viscosity, pH, moisture content, ash content, and microbiological safety. The product must meet pre-defined specifications before release. |
| 9 | Packaging | Package the finished Sesbania Gum powder into sealed, moisture-proof bags. | Control: Packaging material must be food-grade and protect the powder from moisture and contamination. Accurate labeling with batch number, manufacturing date, and expiry date is mandatory. |
Technical Specifications
| CAS Number | 69522-36-7 |
| Solubility | insoluble in water; forms viscous dispersions |
| Storage Conditions | cool, dry place |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
emulsifying
stabilizing
thickening in foods
Mechanism of action:
| Parameter | Sesbania Gum |
|---|---|
| Functional Category | Thickener; Stabilizer; Gelling Agent; Water Binder. |
| Key Ingredients | High molecular weight galactomannan polysaccharide extracted from the seeds of *Sesbania bispinosa*. |
| Mechanism of Action | The long-chain galactomannan polymer hydrates in cold or hot water, forming extensive hydrogen bonds that entrap water molecules. This immobilization of water drastically increases the viscosity of the system. The polymer chains entangle to create a three-dimensional network, providing texture, preventing particle sedimentation, and stabilizing emulsions by inhibiting droplet coalescence. |
| Application Effect in Product | Imparts high viscosity and a smooth, cohesive texture; improves mouthfeel; prevents phase separation in sauces and dressings; controls ice crystal formation in frozen desserts; increases moisture retention and yield in processed foods; provides cost-effective stabilization as an alternative to other hydrocolloids. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sesbania Gum | Natural Polysaccharide (Galactomannan) | Derived from Sesbania seeds; high viscosity; forms gels; fast hydrating in cold water. | Excellent thickening efficiency; strong film-forming properties; cost-effective alternative to LBG or Tara Gum. | Supply chain can be less stable than Guar Gum; potential for slight off-flavor if not highly refined. | Textile printing (dye thickener), food stabilizers, paper manufacturing, oil and gas industry. | For a cost-effective thickener, especially in industrial applications like textiles, or as a direct Guar Gum alternative. |
| Guar Gum | Natural Polysaccharide (Galactomannan) | Derived from guar beans; very high viscosity at low concentrations; cold water soluble. | Most cost-effective thickener per unit of viscosity; widely available with a stable supply; neutral flavor. | Can produce a slimy texture at high concentrations; viscosity is sensitive to pH extremes and heat. | General food thickening: sauces, dressings, dairy, gluten-free baking. The most common hydrocolloid. | When maximum, low-cost viscosity from a natural source is the primary goal in a wide range of food products. |
| Locust Bean Gum (LBG) | Natural Polysaccharide (Galactomannan) | Requires heat to fully dissolve and build viscosity; forms strong, elastic gels with other gums (e.g., xanthan). | Creates a rich, creamy mouthfeel; excellent synergy for gelling; good freeze-thaw stability. | Significantly more expensive than Guar or Sesbania Gum; not effective in cold-processed applications. | Ice cream (prevents ice crystals), cream cheese, yogurt, fruit preparations, high-quality sauces. | For premium texture and gelling in heat-processed foods where cost is secondary to quality. |
| Tara Gum | Natural Polysaccharide (Galactomannan) | Properties are intermediate between Guar and LBG; partially soluble in cold water; creates a smooth, short texture. | Less slimy texture than Guar Gum; provides a creamy mouthfeel without requiring full heat like LBG. | More expensive than Guar Gum; less common and has weaker gelling synergy than LBG. | Frozen desserts, dairy products, sauces, and baked goods where a smoother texture than Guar is needed. | As a functional and textural upgrade from Guar Gum without the high cost and processing needs of LBG. |
| Xanthan Gum | Microbial Polysaccharide | Fermentation product; extremely stable over wide pH and temperature ranges; high viscosity at low shear rates. | Unmatched stability in acidic, salty, and heated conditions; superior at suspending particles; strong synergy with galactomannans. | Not a natural seed gum; can have a slippery mouthfeel; derived from microbial fermentation. | Salad dressings, beverages, sauces, gluten-free baking. Excellent for stabilizing emulsions and suspensions. | For applications requiring extreme process stability (pH, salt, heat) or for suspending solids like spices. |
Technical Documents
Safety Data Sheet (SDS)
India
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications