Carrageenan Kappa

Opis
Description

Carrageenan Kappa: Our Carrageenan Kappa is a premium quality powder of European origin. It can be used to make firm elastic gels that 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. Suitable for Vegans, Vegetarians & Ovo- Lacto Vegetarians, Non-GMO, Gluten-free, Non-Irradiated


  • Create firm elastic Gels and use to encase liquids
  • Create clear Gels and Glazes
  • Create Milk-based Gels, ideal for Panna Cottas
  • A Vegetarian alternative to Gelatine
  • Suitable for Vegans, Non-GMO, Gluten-free, Non-Irradiated


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 gradually (previously mixed with other dry ingredients if possible) into the water or liquid solution while it is quickly stirred. Keep stirring until completely dissolved. Do not pour liquid directly over powder. Heat up to 70�C-80�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: Store in dry, cool conditions and not in direct sunlight.


Ingredients: Carrageenan (E407)


Dietary Information: Suitable for Vegans, Vegetarians & Ovo- Lacto Vegetarians, Non-GMO, Gluten-free, Non-Irradiated.


Nutritional Information: Based on typical content/100g: Energy: 777kj/189kCal, Fat: 0.5g, Of which saturates: 0g, Carbohydrates: 22.5g, Of which sugars: 6.4g, Protein: 0.6g, Salt: 0.54g.


Labelling according to EU & UK Regulations.
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