Carrageenan Kappa (E407) - The Kitchen Lab
1429-12650
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Carrageenan Kappa (E407) Carrageenan Kappa can be used, among other things, as a vegetarian alternative to gelatin. It forms stable jellies that can be frozen and thawed without losing consistency. The powder generally gives strong and durable jellies and especially in contact with calcium. It is therefore excellent when making, for example, panna cotta or in other recipes that contain milk. Usage: Carrageenan forms gels in cash with calcium or calcium salt. The powder must be heated to at least 70 degrees to dissolve – the mixture thickens when cooking so stir constantly. As little as 0.5 percent carrageenan in water and 0.2 percent in milk is enough to form jelly. The gel forms when the mixture cools. Recommended dosage: 0.2 to 2 percent, depending on the liquid. Examples of use: Preparation of firm, elastic jellies. Production of clear jellies and glazes. Perfect for milk-based mixes. Content: Carrageenan coat, E407. Store in a dry, cool and dark place. Should not be consumed in its pure form. The powder is both vegetarian and vegan, as well as kosher and halal friendly.
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