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 cooked cured ham, poultry roll, and turkey breast. This refined kappa type is soluble in hot water at temperatures above 140 F. It is soluble in cold water medium when mixed with sodium salt. The same is true for both conditions when the medium is milk. Kappa carrageenan is quite effective at solidifying milk proteins in very low concentrations and is widely used in dairy applications.The usage level is 0.3-0.6%.
This product is equivalent to Texturas Kappa.
Modern food scientists have derived three types of carrageenan: Iota, Kappa, and Lambda. Each of these types have different properties, such as how firmly (or weather) it sets to a gel, its freeze-thaw stability, and its syneresis activity. For more information on carrageenan see "The Uses of Carrageenan" in volume 4 of Modernist Cuisine, page 128.
This product is certified Kosher (Pareve) by the Orthodox Union