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Carrageenan: Recipes, How to Use, and Safety | WTF – Ep. 126

Kappa Carrageenan

  • Refined hydrocolloid sourced from seaweed
  • Preferred plant-based gelling agent for vegan cheese making
  • Acts as a thickener at low levels, prevents weeping in puddings, synergistic with locust bean gum and most starches
  • Forms clear, non-elastic gels
  • Heat to hydrate
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100% Pure Kappa Carrageenan (e407) for use as a gelling agent in molecular gastronomy. A natural hydrocolloid, carrageenan is a natural extract from specific red seaweed species that are farmed and processed. It is used as a suspending and emulsifying stablizer, thickener, binder and gelling agent. These outstanding properties makes it a very versatile ingredient, finding more usage in meat. Typical applications include making plant-based cheeses and usage in place of animal-based gelatin. This refined kappa type is soluble in hot water at temperatures above 180 F. 

Other Details

Dietary Attributes:
Plant-Based, Non-GMO, Gluten-Free, Kosher (OU), Keto-friendly
Ingredient List: