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Gomme Carraghénanes Kappa (Acide ) 500 g Royal Command
Carrageenan Kappa is an excellent gelatin source for vegetarians. It's a fine white powder produced from a compound found in red seaweed that is used as a food additive. It forms the firmest gel of all carrageenan used to thicken and stabilize, and as a fat substitute in low fat foods. It is used primarily with dairy products to prevent separation and provide a consistent texture and is typically added to whipped cream to provide a consistent light and airy texture and to low-fat meats to provide tenderness.
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Ingredients
carraghénane, normalisé avec des sucres, chlorure de potassium, chlorure de sodium et gomme de caroube.
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- VEGETARIAN ALTERNATIVE: Gum Carrageenan Kappa is a great substitute for gelatin, catering to the dietary preferences of vegetarians. It is a fine white powder derived from red seaweed, which is used extensively in the food industry.
- TEXTURE ENHANCER: This product is ideal for adding to dairy products to prevent separation and maintain a stable, consistent texture. It works excellently in whipped creams, bringing a consistently light and airy texture.
- LOW-FAT BOOST: Gum Carrageenan Kappa acts as a fat substitute in low-fat foods, helping create a satisfying mouthfeel and texture. It's an excellent addition to low-fat meats, enhancing their tenderness without adding unnecessary fats.
- SUPERIOR STABILITY: Our product forms the firmest gel of all carrageenans, making it a potent thickening and stabilizing agent. It ensures that your food maintains its structure, allowing for more intricate and innovative culinary creations.
- EXPERTLY SOURCED: Texturestar's Gum Carrageenan Kappa is produced with precision, ensuring the highest quality product. Trust in our expertise for your culinary endeavors.
Carrageenan Kappa is an excellent gelatin source for vegetarians. It's a fine white powder produced from a compound found in red seaweed that is used as a food additive. It forms the firmest gel of all carrageenan used to thicken and stabilize, and as a fat substitute in low fat foods. It is used primarily with dairy products to prevent separation and provide a consistent texture and is typically added to whipped cream to provide a consistent light and airy texture and to low-fat meats to provide tenderness.