Kappa Carrageenan is a gelling, thickening and stabilizing agent made from red seaweed. It is a vegetarian and vegan alternative to gelatin in some applications, as it can be used to replace the animal product in a variety of gelled foods. Kappa Carrageenan powder is great for use in both vegan cheese and dairy cheese recipes.
Offwhite to white flowing powder
min. 90% pass 120 mesh
Water gel strength
Loss on Drying
Provides gel shape, reduces syneresis ·Provides a pleasant mouthfeel ·High transparency, good gel confensation
Blend with some sugar, dissolve in cold cold water and stand for at least 10 minutes.
Heat to 100℃, add Potassium sorbate and filter with a net, add water to expected volume and cool down to 75℃; add Sodium citrate, Malic acid, Citric acid, then add other flavors and colours.
Put to cans and seal, pasteurize at 80-85℃ for 10-15 minutes in water. 4. Cool and dry.