Cassia gum is manufactured from the endosperm of Senna obtusifolia (also called Cassia obtusifolia or Cassia Tora). It is mainly used as a thickener and gelling agent in foods and pet foods. Cassia grows mainly in subtropical regions and is grows mostly wild and occasionally cultivated.

Cassia Gum is comprised of at least 75% polysaccharide consisting primarily of a linear backbone chain of mannose with side galactose units The ratio of Mannose : Galactose is about 5: 1.

Cassia gum is hot water soluble and requires heating to fully solubilise and reach full viscosity in aqueous solutions.

Cassia gum, like LBG can form gels with other colloids like Carrageenan and Xanthan and is therefore used in the manufacture of gels in the food and pet food applications in combination of other colloids.

Cassia Gum is currently approved for use in Europe in pet foods and is approved for use in Japan as a food additive.