Kappa gum powder is a natural thickening agent derived from the seaweed known as Kappa carrageenan. It is commonly used in food products such as sauces, dairy products, and desserts to provide a smooth and creamy texture. When added to liquid, kappa gum powder forms a gel-like substance that helps to stabilize and thicken the food. It is also known for its ability to improve the shelf life of products and enhance their flavour and appearance. Overall, kappa gum powder is a versatile ingredient that is commonly used in the food industry to improve texture and quality of various food products.
Origin : Red seaweed.
Function : Almost instantaneous gelling agent to obtain very thin glazes and coatings.
Perfect for grated jollifications and vegetable layers. Stable jellification.
Use : Cold dissolution in the product you want to jellify, then bring to a boil.
- 2g per kg to get a smooth gel
- 15g per kg to get a firm gel
Technical input : Jellification starts from 48ºC.
When combined with products with high level of potassium, its jellifying power increases.
If the product contains high level of calcium, its power decreases.
Does not allow deep-freezing.
Recommended dosage:
7 g to 15 g per L
Ingredient
Gelling agent: Carrageenan E407and potassium salt.
