KAPPA GUM

Formato 600g
Código 40394
Código estándar 38690
Embalaje 6u
Código 40394
Código estándar 38690
Embalaje 6u

Carrageenan powder.

Modo de uso

Pour the powdered product (previously mixed with other dry ingredients) over water while vigorously stirring until complete dispersion. Heat to 90ºC for complete dissolution. Never pour the liquid over the powder.

Dosificación
1 - 10g/kg
thickener: carrageenan (e407)
It is a texture modifying agent: gelling, thickening, stabilizing, suspending agent. Insoluble in cold water; insoluble in organic solvents or vegetable oils. It tends to gel at temperatures below 60ºC and forms transparent and elastic gels. It presents reactivity with proteins. It has tendency to syneresis. It is thermo-reversible. It is not freezable.
PIDE INFORMACIÓN
Características
Propiedades
Elaboraciones
Features
Texturizer with vegetable origin: extraction of red seaweeds

Kappa Gum is a texture modifying agent, acting as a gelling, thickening, stabilizing and suspending agent. Its insoluble nature in cold water, as well as in organic solvents or vegetable oils, makes it a specialized ingredient for specific applications. This product begins to gel at temperatures below 60ºC, creating transparent and elastic gels that are ideal for a variety of preparations requiring a refined texture and attractive aesthetics. Its reactivity with proteins makes it particularly useful in recipes. Its tendency to syneresis should be taken into account during formulation.

Resistance to freezing

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Hydration

Hot

Temperature resistance

Thermo-reversible

Application medium

Liquids

Elaborations
Possible
Elaborations

You can use this product for the preparation of firm and rigid gels (such as pastes, cold jellies or jams). In addition to gelled foams.

SEE MORE RECIPES
Texturizing

Strawberry, Lemon, and Basil Tartlet
Texturizing

Hukambi & Cherry
Texturizing

Passion Fruit Lentils
SEE MORE RECIPES

Frequently Asked Questions

What do I do if my gel made with Kappa Gum has syneresis?
Syneresis is a natural characteristic of some gels, especially when Kappa Gum is used. To reduce this effect, adjust the dosage or combine with other ingredients that improve water retention.
Can I use Kappa Gum in acidic recipes?
Yes, although the acidity could influence the firmness of the gel. It is advisable to adjust the dosage according to the pH of the liquid you are gelling.
Can I use Kappa Gum in cold liquids?
No, Kappa Gum is insoluble in cold water. It needs to be heated to 90°C to dissolve and begins to gel at temperatures below 60°C.
Is Kappa rubber suitable for oily media or oils?
No, Kappa Gum is insoluble in vegetable oils or organic solvents, so it is not suitable for formulations in fatty media.

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