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CARRAGEENAN IOTA Our Carrageenan Iota is premium quality. Can be used to make soft elastic gels which are freeze/thaw stable. Make crystal clear gel and glazes perfect for topping mouses, cakes and flans. Carrageenan Iota gels strengthen in the presence of calcium, making it perfect for use in milk and dairy based recipes. Can be used to make instant crème brules. Applications: Create Soft Elastic Gels. Create Clear Gels and Glazes Create Milk and Based Gels. Ideal for Pannacotta's A vegetarian alternative to gelatine. Encase liquids. How to use: Carrageenan forms into a gel with potassium and calcium salts. Carrageenan must be heated above 60°C until dissolved. The gel forms as the solution cools. Dosage Rates: 0.2% - 2.0% Ph Solubility: 4.5 - 10 CARRAGEENAN KAPPA Our Carrageenan Kappa is premium quality. Can be used to make firm elastic gels which are freeze/thaw stable. Make crystal clear gel and glazes perfect for topping mouses, cakes and flans. An ideal vegan alternative to gelatine. Ideal for room temperature gels and will provide maximum flavour release. The strong gel texture is perfect for encasing liquid centres. Carrageenan Kappa gels strengthen in the presence of calcium, making it perfect for use in milk and dairy based recipes. A dilution of Kappa can be added to yogurt or cheese to prevent separation. Soluble in hot water. Applications: Create Firm Elastic Gels. Create Clear Gels and Glazes Create Milk and Based Gels. Ideal for Pannacottas A vegetarian alternative to gelatine. Encase liquids. How to use: Carrageenan forms into a gel with potassium and calcium salts. Carrageenan must be heated above 60°C until dissolved. The gel forms as the solution cools. For kappa, as little as 0.5 percent in water and 0.2 percent in milk is sufficient to form gels. Dosage Rates: 0.2% - 2.0% Ph Solubility: 4.5 - 10 Storage Conditions: Dark, Dry and Cool Conditions. Shelf life of 2 years.More Info
- Manufacture: SPECIAL INGREDIENTS
- Brand: SPECIAL INGREDIENTS
- Size: 100 g (Pack of 1)