Gum Carrageenan Kappa 50 g Texturestar

SKU: 152270 | Texturestar

Carrageenan Kappa is an excellent gelatin source for vegetarians. It's a fine white powder produced from a compound found in red seaweed that is used as a food additive. It forms the firmest gel of all carrageenan used to thicken and stabilize, and as a fat substitute in low fat foods. It is used primarily with dairy products to prevent separation and provide a consistent texture and is typically added to whipped cream to provide a consistent light and airy texture and to low-fat meats to provide tenderness.

Origin: Italy Italy
More than 50 Years of Specialty Food Sourcing Experience  
MSRP:

US$ 18.72

    Quantity:
    Your price:

    US$ 16.14 16.14 USW

    21.90 CA$

    • In Stock

    This combination does not exist.

    Nutrition Facts
    Serving Size (g/mL)
    Serving Size Consumer Friendly 2 tsp (7g)
    Amount % Daily Value*
    Calories 17
    Fat Total 0g
    Fat Total Daily Percentage 0%
    Cholesterol 0mg
    Cholesterol Daily Value Percent 0%
    Sodium 16mg
    Sodium Daily Percentage 1%
    Carbohydrate 4g
    Carbohydrate Daily Value Percent 1%
    Dietary Fibre 4g
    Dietary Fibre Daily Value Percent 16%
    Sugar 0g
    Protein 0g
    Calcium 1%

    Ingredients

    carrageenan, standardized with sugars, potassium chloride, sodium chloride and locust bean gum.

    Shipping

    Course

    • 1 x 50 g tub (1.8 oz) of Pure Kappa Carrageenan Powder
    • The powdered form of Kappa Carrageenan - a substance extracted from red algae (seaweed)
    • Used extensively as a thickener, gelling agent or stabilizer, especially with dairy based solutions
    • When used to set liquids into gel or jelly, note that Kappa creates a firm brittle gel
    • Essential for producing non-dairy cheeses that mimic dairy cheeses in texture and melt-ability


    Carrageenan Kappa is an excellent gelatin source for vegetarians. It's a fine white powder produced from a compound found in red seaweed that is used as a food additive. It forms the firmest gel of all carrageenan used to thicken and stabilize, and as a fat substitute in low fat foods. It is used primarily with dairy products to prevent separation and provide a consistent texture and is typically added to whipped cream to provide a consistent light and airy texture and to low-fat meats to provide tenderness.

    Once the user has seen at least one product this snippet will be visible.