The carrageenan is extracted from the red algae obtaining a powder with a neutral taste and odor. Although it is mostly used in the elaboration of vegan cheeses as texturizer and thickener it can also be used in the elaboration of dairy cheeses. In addition to its gelling and texturizing function it has the property of stabilizing the components of the liquid and it works without distinction with salt or sugar. The dose is 0.5% in water or 0.2% in milk or 1 to 10 grams per kilo of vegan cheese. To obtain maximum hardness in the cheese 1.5% is used. You can buy Kappa carrageenan in 90 gram or 300 gram bags.
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Kappa carragentate is also used in a variety of desserts to obtain high hardness, low viscosity and smooth cut textures such as gelatins or gels.
Does not contain: gluten, lactose, egg, soy, fructose, cholesterol or nuts.
1.2 Kcal per gram
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