1 Kg  of Food Grade Pure Kappa Carrageenan  E407  High Gelstrength

 Gelling  , Thickening , texturizing agent

 VEGAN   VEGETARIAN  GLUTEN FREE 
 Vegetarian Substitute for Gelatin

          

           Kappa Carrageenan is one of the three Carrageenan’s extracted from a red seaweed.

 

It has been used to make a traditional Irish pudding for centuries,

and is now being used  as an alternative to traditional gelling agents such as gelatine and pectin. 
It is vegetarian and vegan friendly.

Our Kappa Carrageenan ,made in Europe, is  non degraded.

Kappa produces strong and brittle gels in the presence of potassium and calcium. 

It can also form very creamy textures when used  with dairy products 

(milk, cream) in  concentrations as low as  0.15%.

Carrageenan can form multiple gels in a wide range of textures, 

from very soft to very firm, and from elastic to brittle.

Our Kappa Carrageenan has a high gelstrength : 

at 10°C , 1% kappa carrageenan gel has a  KCl gelstrength  > 1800gr 

Uses :

• Gelling agent for jellies and puddings

• Thickening agent for soups and sauces

• Stabilising agent for ice cream, whipped cream and beer froth

• Texturizing agent for vegan cheese
• Emulsifier for milk products and cocoa-drinks

 

Kappa-carrageenan and locust bean gum (LBG) are known to form thermoreversible

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 .

Sold  in a Vacuum sealed Bag, with zipper.