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Ka Kappa Carrageenan is one of the
three Carrageenans extracted from a red seaweed.
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It has been used to
make a traditional Irish pudding for centuries,
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and is now being used as an alternative
to traditional gelling agents such as gelatine and pectin.
It is vegetarian and vegan friendly.
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Our Kappa Carrageenan
,made in Europe, is non degraded.
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Kappa produces strong
and brittle gels in the presence of potassium and calcium. Our Kappa Carrageenan has a high gelstrength : 1800g at 10°C
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It can also form very
creamy textures when used with dairy products
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(milk, cream)
in concentrations as low as 0.15%.
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Carrageenan can form
multiple gels in a wide range of textures,
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from very soft to
very firm, and from elastic to brittle.
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Uses :
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• Gelling agent for
jellies and puddings
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• Thickening agent
for soups and sauces
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• Stabilising agent
for ice cream, whipped cream and beer froth
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• Texturizing agent
for vegan cheese
• Emulsifier for milk products and cocoa-drinks
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Kappa-carrageenan
and locust bean gum (LBG) are known to form thermoreversible
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and synergistic gels when mixed ;
A gelatin-like texture can be produced by
combining LBG or Guar with Kappa Carrageenan.
For non dairy gels, use 0.5 to 0.9% Kappa Carrageenan and 0.1 % to 0.2
% potassium salts as Potassium
chloride or Potassium Citrate .
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Sold a Vacuum sealed Bag, with zipper.
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