Kappa is a naturally occurring gelling agent extracted from red
seaweed (Chondrus species, Euchema) used in the Irish locality of
Carragheen for several hundred years. It allows the development
of gels with a firm texture and a transparent appearance. Its rapid
jellification allows a product to be coated in a homogeneous,
smooth and very thin manner. Once jellified, Kappa has a certain
resistance to heating up to about 65°C, allowing the production
of hot jellies or foams.
Properties: gelling agent, stabilizer
Recommended dosage:
0.5 - 3%.
Recommended for use:
• Disperse the Kappa in the cold or hot liquid preparation using a
whisk or mixer
• Bring to a boil to ensure complete hydration and activation of
the gelling properties of Kappa
• Use the hot preparation or pour into the desired container
• Allow to cool so that the gel forms
Examples of typical applications: firm, smooth and shiny toppings
for desserts, lasagne made from fruit or vegetable puree, stabiliser
for milk preparations (e.g. keeping a cocoa powder or fruit puree
in suspension in a drink)
Comment / Limitations : As Kappa is not sensitive to protease
enzymes, it can be used to gel preparations based on certain
specific fruits where this is not possible with gelatin (pineapple,
mango, ginger, etc.). The setting temperature and texture of the
gel are quite variable and influenced by the composition of the
preparation, in particular by the Kappa dosage, the dry matter
content or the cation concentration. It is therefore possible to
adapt the texture as desired by modulating these factors. Kappa
interacts with dairy caseins, which gives it a particular stabilizing
property in very low-dose dairy drinks.