Our kappa carrageenan is a premium-quality powder of European origin. It can be used to make elastic gels that withstand freezing and thawing. An ideal vegan alternative to gelatine, it releases flavour fully and produces crystal-clear gels and glazes, perfect for topping mousses, cakes and flans. It works at room temperature. Its gel strength makes it ideal for enclosing liquid centres. Kappa carrageenan gel becomes stronger in the presence of calcium, making it perfect for milk and dairy recipes. Its many uses include adding a diluted kappa solution to yoghurt or cheese to prevent separation. Soluble in hot water. Suitable for vegans, vegetarians and ovo-lacto vegetarians; non-GMO, gluten-free and non-irradiated.
- Creates firm, elastic gels for enclosing liquids.
- Creates clear gels and glazes.
- Creates milk-based gels, ideal for panna cotta.
- A vegetarian alternative to gelatine.
- Suitable for vegans; non-GMO, gluten-free and non-irradiated.
How to use: Dosage: 0.2–2.0%. Carrageenan forms a gel with potassium and calcium salts. To make the gel, gradually pour the powder into water or another liquid while stirring rapidly; if possible, premix it with other dry ingredients. Continue stirring until fully dissolved. Do not pour liquid directly onto the powder. Heat to 70–80°C, stirring continuously until completely dissolved. The gel forms as the solution cools. For kappa, just 0.5% in water or 0.2% in milk is sufficient to form gels. Solubility pH range: 4.5–10.
Storage: Store in a cool, dry place away from direct sunlight. Use within 6 months of opening.
Ingredients: Carrageenan (E407).
Dietary information: Suitable for vegans, vegetarians and ovo-lacto vegetarians; non-GMO, gluten-free and non-irradiated.
Nutritional information: Typical values per 100 g: Energy: 777 kJ/189 kcal; Fat: 0.5 g; of which saturates: 0 g; Carbohydrate: 22.5 g; of which sugars: 6.4 g; Protein: 0.6 g; Salt: 0.54 g.
Labelling in accordance with EU and UK regulations.
