| Kappa is one of the
three Carrageenans extracted from a red seaweed. |
| It has been used to make a traditional
Irish pudding for centuries , |
and is now being used s 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. |
| 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. |
|
| Uses : |
| • Gelling agent for jellies and puddings |
| • Thickening agent for soups and sauces |
| • Stabilising agent for ice creme,
whipped cream and beer froth |
| • 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
( Potassium chloride or Potassium Citrate ).
|
|
Kappa Carrageenan and Potassium Citrate will be send in Vacuum sealed Bag.
|