Description
Use carrageenan kappa to create crystal clear gels for topping creme caramel flans and tarte au citrons. This 100% natural powder makes a wonderful vegetarian alternative to gelatine.
Carrageenan kappa also strengthens in the presence of calcium meaning it works especially well alongside milk and dairy-based ingredients, ideal for panna cottas and creamy custard tarts.
Follow the below instructions for using carrageenan kappa:
- Dosage rates: 0.2% – 2.0%.
- Carrageenan forms into a gel with potassium and calcium salts.
- To make the gel, pour the powder into the water/solution.
- Heat up to 70C until completely dissolved while constantly stirring.
- The gel forms as the solution cools.
- For kappa, as little as 0.5% in water and 0.2% in milk is sufficient to form gels.
- Ph solubility: 4.5 – 10
Ingredients: Carrageenan (E407)
Allergy Advice: suitable for vegans and vegetarians, non-GMO, gluten free, halal friendly, kosher friendly.
Storage: Store in dry, cool conditions and not in direct sunlight. Use within 6 months of opening.
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