A gelling agent
extracted from a type of red algae (mainly from
Chondrus and Eucheuma genera).
It is a carrageenan, a name originating from Carragheen,
Ireland, where these algae have been used for more
than 600 years. In the mid 20th century, this “Irish
moss” started to be produced industrially
as a gelling agent. Kappa produces a gel with a
firm, brittle texture.
Characteristics: Presented
in a refined powder. Mix while cold and bring
to a boil. Its rapid gelification allows
us to cover an ingredient. Once gelled, it
can withstand temperatures of up to about
60 °C. In acidic mediums, it loses part
of its gelling capacity.
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