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Description:
Premium quality Carrageenan Kappa (250g). It can be used to make firm elastic gels which are frozen/thaw stable. It makes crystal clear gels and glazes, perfect for topping mousses, cakes and flans. An ideal vegan alternative to gelatin. Ideal for room temperature gels as it provides maximum flavour release. The strong gel texture is perfect for encasing liquid centres.
Carrageenan Kappa gels strengthen in the presence of calcium, making it perfect for use in milk and dairy based recipes. A dilution of Kappa can be added to yoghurt or cheese to prevent separation. Carrageenan Kappa is also soluble in hot water.
Uses:
Create firm elastic gels.
Create clear gels and glazes.
Create milk and milk-based gels.
Ideal for pannacottas.
How to Use:
Carrageenan forms into a gel with potassium and calcium salts. Carrageenan must be heated above 60C until dissolved. The gel forms as the solution cools. As little as 0.5 percent in water and 0.2 percent in milk is sufficient to form gels.
Dosage Rates:
0.2% - 2.0%.
Ph Solubility: 4.5 - 10.
Storage:
Shelf Life: 2 years.
Please store in dry, cool conditions and not in direct sunlight.
Product Details:
Premium quality Carrageenan Kappa.
Main Uses: Firm elastic gels, clear gels & glazes, milk based gels & glazes.
A natural ingredient.
Vegetarian, Vegan, Halal & Kosher friendly.
Food Additive Information:
This product is a food supplement or additive and is highly concentrated. Should be diluted and not directly consumed in its concentrated form.
About Special Ingredients
Set up by food ingredients experts to focus on the growing demand from chefs for access to ingredients which until very recently had only been used by large food companies. From their factory in Derbyshire they now blend, prepare and produce a huge range of flavours and ingredients which you will now find in many of the top commercial kitchens around the world. In fact, if you saw the recent Bradley Cooper film 'Burnt', you will have noticed a lot of Special Ingredients products used in the kitchens!
Special Ingredients works closely with Westminster Kingsway College where they sponsor the Culinary Science & Kitchen Innovation Laboratory. Feedback from students using their products is used to develop new and exciting blends and innovative products.
Director Dan Booth says:
I like nothing better than developing new products. Working with Dr Rachel Edwards-Stuart has given additional scientific support to innovate and create completely new ingredients that satisfy the increasingly technical demands of todays chefs.
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