Carrageenan Kappa, 100g

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 70°C 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. 

These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website.  While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.  You should note that products and their ingredients are subject to change.