Cassia gum (CAS 51434-18-5) — formula C40H74O31, molecular weight 1051.0; category food additives.
| CAS Number | 51434-18-5 |
|---|---|
| Molecular Formula | C40H74O31 |
| Molecular Weight | 1051.0 |
| Applications | Uses: CIR ingredient: Cassia Gum, Use Classification: Food Additives -> EMULSIFIER, GELLING_AGENT, HUMECTANT, THICKENER -> JECFA Functional Classes |
| Category | Stabilizers & Coagulants|Thickeners |
Documented applications: Uses: CIR ingredient: Cassia Gum, Use Classification: Food Additives -> EMULSIFIER, GELLING_AGENT, HUMECTANT, THICKENER -> JECFA Functional Classes.
Cassia gum is a food-grade compound with CAS registry number 51434-18-5 and molecular formula C40H74O31 (molecular weight 1051.0), belonging to the food additives segment of chemical raw materials.
CAS number: 51434-18-5
Its molecular formula C40H74O31 comprises 40 C, 74 H, 31 O atoms.
Also known as: Cassia gum · 决明胶
Category: chemical / food additives
The CAS registry number of Cassia gum is 51434-18-5.
Molecular formula C40H74O31, molecular weight 1051.0.
It is also registered under: Cassia gum, 决明胶.
Recorded applications: Uses: CIR ingredient: Cassia Gum, Use Classification: Food Additives -> EMULSIFIER, GELLING_AGENT, HUMECTANT, THICKENER -> JECFA Functional Classes.
Category: Stabilizers & Coagulants / Thickeners.
Independent reference data for Cassia gum (CAS 51434-18-5), compiled from public chemistry databases.
| CAS Registry Number | 51434-18-5 |
|---|---|
| PubChem CID | 172642670 |
| Molecular formula | C40H74O31 |
| Molecular Weight | 1051.0 |
|---|---|
| Hydrogen Bond Donor Count | 20 |
| Hydrogen Bond Acceptor Count | 31 |
| Rotatable Bond Count | 14 |
| Exact Mass | 1050.42140556 |
| Monoisotopic Mass | 1050.42140556 |
| Topological Polar Surface Area | 506 |
| Heavy Atom Count | 71 |
51434-18-5; Cassia gum; RefChem:574804; DTXSID001053725; Gum cassia tora; OG157266
| Regulatory & Food Contact | EMULSIFIER; GELLING_AGENT; HUMECTANT; THICKENER: Food Additives Use in foods in general in accordance with good manufacturing practice Scientific procedures At the notifier's request, FDA ceased to evaluate this notice B.F. Goodrich Use as a thickening agent, texturizer, and water retention aid in cheese-creme filling in pastries and other c |
|---|
Cassia gum · CAS 51434-18-5 · C40H74O31.
Source: PubChem / Wikidata; the batch COA governs where values differ.
Supplier: Jinan Shenghe Chemical Co., Ltd.
中文页面: 决明胶