Carrageenan Kappa is a gelling agent derived from red algae.
This carrageenan forms a soft, brittle gels, or, with the presence of potassium salts, forms stiff brittle gels.
Forms a firm textured gel versus the “melt in your mouth” feel of Iota Carrageenan.
Kappa is unstable after freezing.
General usage: Soluble in hot water (140°-175°F) or in cold water with an emersion blender.
-Net Wt. 100g / 3.5oz
Storage: Cool and dark shelf
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