Special Ingredients Ltd.
Carrageenan Iota 50g & Carrageenan Kappa 50g
Ex. VAT
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Carrageenan Iota 50g & Carrageenan Kappa 50g Pack
Contents:
- Carrageenan Iota 50g (E407)
- Carrageenan Kappa 50g (E407)
Our Carrageenan Iota is a premium quality powder of European origin. It can be used to make soft elastic gels that are both freeze/thaw stable. It makes crystal clear gels and glazes and is perfect for topping mousses, cakes and flans.
Carrageenan Iota gel strengthens in the presence of calcium, making it perfect for use in milk and dairy-based recipes, such as instant Crème Brulee. Suitable for Vegans, Vegetarians & Ovo-Lacto Vegetarians, Non-GMO, Gluten Free, Non-Irradiated.
- Create soft elastic gels.
- Create clear gels and glazes and encase liquids.
- Create milk-based gels such as Pannacottas.
- A vegetarian alternative to Gelatine.
- Suitable for Vegans, Non-GMO, Gluten Free, Non-Irradiated.
How to use: Dosage Rates: 0.2% - 2.0%. Carrageenan forms into a gel with potassium and calcium salts. To make the gel, pour the powder into the water/solution. Heat up to 70°C until completely dissolved while constantly stirring. The gel forms as the solution cools. Ph Solubility: 4.5 – 10.
Ingredients: Carrageenan Iota (E407).
Nutritional Information: Based on typical content/100g: Energy: 794.3kj/192.4kcal, Fat: 0.1g, Of which saturates: 0g, Carbohydrate: 24.8g, Of which sugars: 24.7g, Salt: 0.8g, Fibre: 46.5g.
Our Carrageenan Kappa is a premium quality powder of European origin. It can be used to make firm elastic gels that are freeze/thaw stable. An ideal Vegan alternative to Gelatine. It releases maximum flavour, makes crystal clear gels and glazes, which are perfect for topping mousses, cakes and flans and works at room temperature.
Due to the strength of the gel it is ideal for encasing liquid centres. Carrageenan Kappa gel strengthens in the presence of Calcium, making it perfect for use in milk and dairy-based recipes. Its many uses include adding a dilution of Kappa to yoghurt or cheese to prevent separation. Soluble in hot water. Suitable for Vegans, Vegetarians & Ovo- Lacto Vegetarians, Non-GMO, Gluten-free, Non-Irradiated
- Create firm elastic Gels and use to encase liquids
- Create clear Gels and Glazes
- Create Milk-based Gels, ideal for Panna Cottas
- A Vegetarian alternative to Gelatine
- Suitable for Vegans, Non-GMO, Gluten-free, Non-Irradiated
How to use: Dosage Rates: 0.2% - 2.0% Carrageenan forms into a gel with potassium and calcium salts. To make the gel, pour the powder gradually (previously mixed with other dry ingredients if possible) into the water or liquid solution while it is quickly stirred. Keep stirring until completely dissolved. Do not pour liquid directly over powder. Heat up to 70°C-80°C until completely dissolved while constantly stirring. 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. Ph solubility: 4.5 - 10
Ingredients: Carrageenan (E407)
Nutritional Information: Based on typical content/100g: Energy: 777kj/189kCal, Fat: 0.5g, Of which saturates: 0g, Carbohydrates: 22.5g, Of which sugars: 6.4g, Protein: 0.6g, Salt: 0.54g.
Dietary Information: Suitable for Vegans, Vegetarians & Ovo-Lacto Vegetarians, Non-GMO, Gluten Free, Non-Irradiated.
Storage Conditions: Store in dry, cool conditions and not in direct sunlight. Use within 6 months of opening.