Our Carrageenan Kappa is a premium quality product, it can be used to make firm elastic gels which are freeze/thaw stable. An ideal Vegan alternative to Gelatine. It releases maximum flavour, makes crystal clear gels and glazes which are perfect for topping mousses, cakes and flans and works at room temperature. Due to the strength of the gel it is ideal for encasing liquid centres. Carrageenan Kappa gel strengthens in the presence of calcium, making it perfect for use in milk and dairy based recipes. Its many uses include adding a dilution of Kappa to yoghurt or cheese to prevent separation. Soluble in hot water.
CLICK HERE TO SEE VIDEO RECIPE – COCONUT MOUSSE USING CARRAGEENAN
- Create Firm Elastic Gels
- Create Clear Gels and Glazes
- Create Milk and Based Gels
- Ideal for Panna Cottas
- A Vegetarian alternative to Gelatine
- Encase liquids
How to use:
Dosage Rates: 0.2% – 2.0%
Carrageenan forms into a gel with potassium and calcium salts. To make the gel, pour the powder into the water /solution. Heat up to 70°C until completely dissolved while constantly stirring. The gel forms as the solution cools. For Kappa, as little as 0.5 percent in water and 0.2 percent in milk is sufficient to form gels. Ph solubility: 4.5 – 10
Storage Conditions: Dark, dry and cool Conditions. Shelf life of 2 years.
Ingredients: 100% Pure Carrageenan E407
Dietary Information: Suitable for Vegan’s & Vegetarian’s, Non GMO, Gluten Free, Halal friendly.
Typical Nutritional Information:
Based on typical content/100g
| Energy: | 240kCal |
| Sodium: | 0.2g |
| Carbohydrate: | 90% |
| Fat: | 0g |
| Fibre: | 60g |