Texturas gellification Kappa - 400g
A gelling agent extracted from a type of red algae (mainly from Chondrus and Eucheuma genera).
It is a carrageenan, a name originating from Carragheen, Ireland, where these algae have been used for more than 600 years. In the mid 20th century, this “Irish moss” started to be produced industrially as a gelling agent. Kappa produces a gel with a firm, brittle texture.
Characteristics: Presented in a refined powder. Mix while cold and bring to a boil. Its rapid gelification allows us to cover an ingredient. Once gelled, it can withstand temperatures of up to about 60 °C. In acidic mediums, it loses part of its gelling capacity.
|Specification||Gelatins are one of the most characteristic preparations in classical cuisine, and they have undergone greater evolution in modern cooking. Until a few years ago, they were made mainly with gelatin sheets; starting in 1997, Agar, a product of algae, was introduced and is now commonly used. The carrageenans Kappa and Iota are also obtained from algae and have particular properties of elasticity and firmness that give them their own identities. To complete the line, we present Gellan, that allows us to make a rigid, firm gel and Metil, a gelifier extracted from vegetable cellulose.|