Kappa Carrageenan 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.
Iota Carrageenan is used 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. This iota type is standardized with sucrose. It is cold soluble and gellified at 80 degrees Celcius. Stirring will not cause any gelling formation. However, when the gel is broken, allowing it to rest will restructure the gel. It is usually used in water applications where a weak cohesive and elastic gel is required. Soluble in hot water medium at 140 F. Strongly gels in the presence of calcium ions. Stability in freeze/thaw process.
Lambda Carrageenan for use as a thickening agent in molecular gastronomy. A natural hydrocolloid, carrageenan is a natural extract from specific red seaweed species that are processed. It is used as a suspending and emulsifying stablizer, thickener, and binder. Lambda carrageenan is a cold soluble, typically non-gelling carrageenan that improves mouthfeel in dairy beverages. When heated in milk, 0.2% will form a gel.
