SODIUM KAPPA CARRAGEENAN 1 KG

Kappa carrageenan is highly reactive with milk; it reacts strongly with proteinaceous materials and also with salts, while being little affected by the different types of milk used.

It can be used with other gums to modify texture. Excellent synergy with locust bean gum, which gives a more cohesive texture with less syneresis.

Kappa carrageenan is thermoreversible (60°C) and does not regain its structure after mechanical actions (cooling, pumping, filling), the gel network is broken.

Ideal for desserts, dairy specialties, milk pudding.

Kappa carrageenan is highly reactive with milk, it reacts strongly to protein matter and also with salts, while being little affected by the different types of milk used.

It can be used with other gums to modify texture. Excellent synergy with locust bean gum which gives a more cohesive texture with less syneresis.

Kappa carrageenan is thermoreversible (60°C) and does not reform its structure after mechanical actions (cooling, pumping, filling), the gel network is broken.

Ideal in dessert creams, dairy specialties, milk puddings.