Creative Cuisine Kappa, gelling agent
Kappa is a natural gelling agent derived from certain types of red algae. It can be used to make jellies with a firm texture and a brittle surface (e.g., jelly pearls and drops). Stir kappa into cold liquids and bring to a boil. Once gelled, preparations containing kappa can withstand temperatures up to 60°C. Kappa partially loses its gelling ability in acidic environments.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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