Carrageenan (kappa) E407 1 kg

Eight times more powerful than gelatin, carrageenan is a vegetarian and vegan alternative to gelatin in some applications. It is widely used in the food industry for its gelling, thickening, and stabilizing properties. The gel obtained with Kappa carrageenan present several advantages :

- gels are elastic, glossy and transparent.
- gels resist high temperatures up to 149°F, so you can prepare warm jellies, creams and mousses!
- the gel is obtained almost instantly, so you can make original nappages and coatings.
- the gels are thermo-reversible, they can be melted at a temperature higher than 158°F.

Applications : Kappa carrageenan can replace aimal gelatin in many recipes such as jellies, terrines, mousses, chantilly, pannacotta, creams, bavarois, ...etc. As a substitute for eggs, you can make custards and creams. For light preparations, you can mix your jellies of carrageenan to get creams with less fat or sugar.