Kappa-Carrageenan are refined hydrocolloid extracted from specific red seaweed (algae). Used as a suspending and emulsifying stabilizer, thickener, binder and gelling agent in molecular gastronomy.
Preferred plant-based gelling agent for vegan cheese making. Kappa forms a strong, rigid (non-elastic) gel with potassium salts and a brittle gel with calcium salts. Kappa tends to be clear when used w/ a sugar or syrup base.
Kappa forms a gel with as little as .5% dosage in water, and as little as .2% w/ milk, or other calcium target rich environment.
