> Molecular cooking, molecular gastronomy, colors, textures > TEXTURAS by Albert and Ferran Adria
Kappa (K-carrageenan), Texturas Ferran Adria, E 407 - 400 g - can

Kappa (K-carrageenan), Texturas Ferran Adria, E 407

SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
item number: 17806
400 g can
€ 141,84 *
(€ 354,60 / kg)
PU-purchase 24 x 400 g can to each   € 137,58 *
NOW AVAILABLE
Up to Ø 497 days from date of shipment.  ?

Is a gelling agent that, like the other carrageenans, is derived from a red algae species. Originally, the name Carrageen comes from Ireland, where this alga has been used for more than 600 years. Kappa allows gels with a stable and brittle texture. Properties: Refined powder. When cold, mix with ingredients and bring to a boil. The rapid gelation allows the coating and encasing of ingredients. Once gelled, a preparation with kappa remains heat stable up to 60 ° C. In acidic solutions, Kappa loses some of its gelling ability.

Additional information about the product