Kappa Carrageenan
Our premium Kappa Carrageenan powder can be used as a vegetarian and vegan alternative to gelatine. Carrageenan gels have a high degree of transparency with the gelling action enhanced by the presence of potassium and calcium ions making it a perfect gelling agent for vegetarian milk and dairy food. Carrageenans are extracted from a certain species of red algae (seaweed) of the Rodophyceae class. To extract Carrageenan from the raw seaweed, the seaweed is harvested, dried, and processed
Kappa Carrageenan is used to create the perfect ‘wobble’ in milk-based jellies, in yoghurts to provide a thick and creamy texture or to aid setting in panna cottas.
Yoghurt: Greek yogurt, skyr yogurt, yogurt drinks, Vegan yogurt, Kefir
Milk based Jelly: Panna cotta, coffee panna cotta, vanilla panna cotta
Jelly: Fruit Jelly, Children’s party Jelly, Vegan Jelly, Jelly Shots
Kappa Carrageenan (E407)
Nutritional – Typical values per 100g:
Energy: 189kcal/777kJ
Protein: 0.6g
Carbohydrates: 22.5g of which sugars 0g
Fibre: 47.6g
Fat: <0.5g of which saturates 0g
Salt: 1.4g
Carrageenans are linear sulfated polysacharrides extracted from certain species of red algae (seaweed) of the Rodophyceae class. To extract carrageenan from the raw seaweed, the seaweed is harvested, dried, and processed.
Kappa Carrageenan gels when it reacts with calcium or potassium in food products. In the presence of calcium, Kappa Carrageenan forms stiff and brittle gels, whereas in the presence of potassium salts, Kappa Carrageenan forms very firm, elastic gels.
How to use: We recommend a dose of between 0.2 to 2.0 % with an optimal pH between 4.5 and 10.
N.B: These are guidelines only. For best results follow your recipe quantities and instructions.
Kappa Carrageenan is used to create the perfect ‘wobble’ in milk-based jellies, in yoghurts to provide a thick and creamy texture or to aid setting in panna cottas.
Yoghurt: Greek yogurt, skyr yogurt, yogurt drinks, Vegan yogurt, Kefir
Milk based Jelly: Panna cotta, coffee panna cotta, vanilla panna cotta
Jelly: Fruit Jelly, Children’s party Jelly, Vegan Jelly, Jelly Shots
Kappa Carrageenan (E407)
Nutritional – Typical values per 100g:
Energy: 189kcal/777kJ
Protein: 0.6g
Carbohydrates: 22.5g of which sugars 0g
Fibre: 47.6g
Fat: <0.5g of which saturates 0g
Salt: 1.4g
Carrageenans are linear sulfated polysacharrides extracted from certain species of red algae (seaweed) of the Rodophyceae class. To extract carrageenan from the raw seaweed, the seaweed is harvested, dried, and processed.
Kappa Carrageenan gels when it reacts with calcium or potassium in food products. In the presence of calcium, Kappa Carrageenan forms stiff and brittle gels, whereas in the presence of potassium salts, Kappa Carrageenan forms very firm, elastic gels.
How to use: We recommend a dose of between 0.2 to 2.0 % with an optimal pH between 4.5 and 10.
N.B: These are guidelines only. For best results follow your recipe quantities and instructions.
