Kappa-Carrageen, 500g

Typically used for: forms strong, brittle gels in the presence of potassium or milk proteins.

Origin: Polysaccharide obtained from red seaweed.

Characteristics/Application: Sets at 30-60°C. Best mixed with locust bean gum to increase elasticity. Melts at 40°- 75°C

pH tolerance 4-10.

Usage: 1.5%