Carrageenan Kappa PF
Applications : Dairy desserts, jelly
Properties : Firm and brittle gel
Dosage : 3.2 to 3.6 g/kg of total mass
The
product in detail
Description
Kappa carrageenan is highly reactive with milk, reacting strongly with proteinaceous materials and also with salts, while being little influenced by the different types of milk used.
It can be used with other gums to modify the texture. Excellent synergy with carob which gives a more cohesive texture with less syneresis.
Kappa carrageenan is thermoreversible (60°C) and does not regain its structure after mechanical actions (cooling, pumping, filling), the gel network is broken.
Ideal in dessert creams, dairy specialties, milk pudding.
Dosage and application
Dosage: 0.32% to 0.36% or 3.2 to 3.6 g/kg
Pre-disperse the carrageenan in the powders and add to the cold liquid.
Heat to 70°C and let it set while cooling.
It has low viscosity during heat treatment and sufficient viscosity for cold packaging (possibility of multi-layer dessert).
Availability
Kosher
Use
Thermoreversible
Can be used hot
Packaging and storage
Packaging options
- 150g (item code: 10242)
- 1kg (item code: 10240)
- 25kg (item code: 10241)
Protect from moisture and heat in closed packaging. Protect from light.
Do you have any questions about this product?
Louis François tip
Pre-disperse the kappa carrageenan in some of the sugar. You can stabilize the kappa carrageenan when freezing by adding locust bean gum or xanthan gum.
