Carrageenan Kappa

Carrageenan Kappa, What is it?

Our Carrageenan Kappa is a very high quality powder of European origin. Carrageenan is a hydrocolloid of natural origin and is extracted from red algae of the Rhodophyceae family. It is a light beige colored powder. It has no smell and taste. There are many varieties of carrageenan, usually for food use, the most used are: kappa and iota. It is mainly used to create elastic and solid gels, stable when freezing/thawing. It is a superior quality vegan alternative to gelatin. It produces gels and crystalline icings, it is perfect for creating mousses, frosting cakes and flans. It is also widely used in ice cream making due to its ability to react to the calcium naturally present in ice cream. It becomes solid at room temperature. It is also used in spherification to harden the film created by sodium alginate. The gels produced with Kappa Carrageenan are enhanced in the presence of calcium, making it ideal in milk and cream-based recipes. To strengthen the gel produced you can also add our Calcium Lactate to the liquid to thicken. It is often added to dairy products such as cottage cheese and yogurt to prevent the separation of liquids and fats. It dissolves in hot water. Suitable for vegans, vegetarians and ovo-lacto-vegetarians, GMO-free, gluten-free, non-irradiated.

Carrageenan Kappa. Differences between carrageenans?

Kappa Carrageenan produces different types of seconds of the substances it comes into contact with:

     It produces a stiff and elastic gel if it comes into contact with potassium
     Produces a brittle, stiff gel in a rich calcium solution.

In both cases the gel produced is opaque, which makes it perfect for glazes and coverings. And it is different from Carrageenan Iota

Carrageenan Kappa, How is it used?

Carrageenan is one of the most important ingredients in molecular cuisine, like many other types of gelatin it must be heated to have an effect, unless used in calcium-rich solutions. In this case heating is not necessary. Carrageenan is soluble in water at temperatures above 70°C, but is insoluble in oils and fats. It is perfect for creating products with the addition of sugars, puddings, mousses, icings and milkshakes, but it is also widely used in the dairy industry and for the production of vegan cheeses. Specifically, Kappa Carrageenan must be brought to 95°C, after which it comes into action during cooling, thickening at 55°C. This makes it ideal to also be served in hot dishes, where it will maintain its characteristics.
It is used extensively in molecular cuisine for the technique known as kappatura in which a frozen product is immersed in a solution of liquid and kappa carrageenan at around 55 degrees. In this way a homogeneous film of carrageenan forms on the frozen product. On our YouTube channel you can find a video with explanations on how to make it.
Kappa carrageenan in molecular cuisine?

In molecular cuisine it is widely used, also in combination with other hydrocolloids such as agar agar to create the most diverse textures. This allows chefs to give maximum vent to their creativity.

Kappa Carrageenan, where to buy it?