For gelling
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for gelling
For gelling(10)
A gelling agent is a texturizing agent that stabilizes water in a preparation, forming a gel. It can be extracted from animals or plant-based (plant extracts - pectins, alginates, carrageenans, agar-agar).
Textures
For pastry chefs
Not very sensitive to milk types, it works well with other gums, especially carob, to limit syneresis.
It is thermoreversible at 60°C, but does not recover its structure after mechanical action.
Carrageenan Kappa PF
Kappa carrageenan reacts strongly with proteins and salts, especially in dairy products.Not very sensitive to milk types, it works well with other gums, especially carob, to limit syneresis.
It is thermoreversible at 60°C, but does not recover its structure after mechanical action.
Textures
For pastry chefs 
