Cassia gum

E number E427INS 427CAS 51434-18-5

Used as an emulsifier — Codex also lists it as gelling, agent, humectant, stabilizer, thickener.

Cassia gum is a thickener from the seed of a legume, used in dairy products, frozen desserts and meat products, often blended with other gums.

Where it is and isn’t permitted

Status of Cassia gum by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
United StatesFood and Drug AdministrationNot listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted

no numerical limit (good manufacturing practice)

CXS 192-1995 Table Three, INS 427retrieved 2026-09-07

What it is made from

Milled from the endosperm of Cassia tora and Cassia obtusifolia seeds, then purified to remove anthraquinones present in the raw seed.

  • Vegan
  • Vegetarian
CAS registry number
51434-18-5
InChIKey
CXBAVTHBIGINMP-PCLGQWBCSA-N
PubChem
CID 172642670

Every name it appears under

6 recorded names. A label may use any of them.

E number

  • E427

CAS registry number

  • 51434-18-5

Other names

  • Cassia gum
  • Cassia gum (Cassia tora and Cassia obtusifolia)
  • E 427
  • Gum cassia tora

Hazard reference values

No reference value for this substance in the sources we hold.

Evidence and how bodies read it

Studies, and the differing conclusions regulators drew from them, are curated by hand rather than machine-read, and none has been written for this substance yet.

Sources for this page

  • gsfa retrieved 2026-09-07

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable:/api/v1/additives/cassia-gum.json