In combination with corregeen, cassia tora powder forms a firm and thermoplastic gel. The strength of the gel increases in direct proportion with increase in the quantity of cassia gum in the solution. This gel is usually very stable due to the rejoining stability of the cassia gum.
It is important to note that cassia on itself cannot form a gel; gelling occurs when combined with substances such as xanthan gum or carrageen forming cohesive and elastic gels. Compared with other galactomannans, cassia is better at this gel formation and enables the eventual hydrocolloid levels to be lower in the final formulation. This is due to the unique formation of polysaccharide chains in its chemical structure.