The largest application for Cassia Gum is in wet canned pet food. It is used along with Carrageenan to enhance the appearance, improve texture and stabilize the product through gelling functionality. For thickening, moisture management and stability, Cassia Gum is added to bakery fillings, gelled desserts, soup mixes, oil free salad dressings, meat and poultry products (sausages, deli-meats, etc.). Additional non-food applications include textiles, mining, air freshener gels, cosmetics, paper production and water treatment. Like other hydrocolloids from legumes, Cassia Gum is synergistic with other hydrocolloids for enhanced thickening or gelling functionality (Guar Gum, Xanthan Gum, Carrageenan).