Use carrageenan kappa to create crystal clear gels for topping creme caramel flans and tarte au citrons. This 100% natural powder makes a wonderful vegetarian alternative to gelatine.

Carrageenan kappa also strengthens in the presence of calcium meaning it works especially well alongside milk and dairy-based ingredients, ideal for panna cottas and creamy custard tarts.

Follow the below instructions for using carrageenan kappa:

• Dosage rates: 0.2% - 2.0%.
• Carrageenan forms into a gel with potassium and calcium salts.
• To make the gel, pour the powder into the water/solution.
• Heat up to 70°C until completely dissolved while constantly stirring.
• The gel forms as the solution cools.
• For kappa, as little as 0.5% in water and 0.2% in milk is sufficient to form gels.
• Ph solubility: 4.5 - 10

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Carrageenan (E407)

Allergy Advice: suitable for vegans and vegetarians, non-GMO, gluten free, halal friendly, kosher friendly.

Storage: Store in dry, cool conditions and not in direct sunlight. Use within 6 months of opening.