Kappa Carrageenan is a vegetarian gelling agent made from algae that gels as it reacts with calcium or potassium salts. In the presence of calcium, Kappa Carrageenan forms stiff and brittle gels. But in the presence of potassium salts, Kappa Carrageenan forms very firm and elastic gels.
- Kappa Carrageenan forms a strong, rigid gel in conjunction with potassium salts.
- Kappa Carrageenan forms a brittle gel in conjunction with calcium salts, as listed above.
- Kappa Carrageenan does not dissolve in cold water and needs to be heated to over 60 C (140 F) to dissolve and it gels as it cools.
- Its rapid gelification allows you to cover an ingredient.
- Kappa Carrageenan gels are thermo-reversible
- Resulting gel with Kappa Carrageenan is slightly opaque.
- Once gelled, it can withstand temperatures up to 60 °C.
Experiment the most popular molecular gastronomy techniques created by famous chefs like Ferran Adrian and Heston Blumenthal. Unleash your creativity and surprise your diners with amazing dishes.