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 than600 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.
Presented in a refined powder
Mix while cold and bring to the boil.
Its rapid gelification allows us to cover an ingredient.
Once gelled, it can withstand temperatures of up to about 60C. In acid mediums, it loses party of its gelling capacity.