Made from red seaweed, Kappa is used in the food industry to gel, thicken and stabilise. Kappa forms a firm and brittle gel with potassium.
Disperse in cold solution before heating to 70c to activate. Kappa will begin setting at 60c and can be remelted by bringing it to above 75c. When combined with locust bean gum it results in a firm and elastic gel.
Usage: Basic Gelling - 1.5-2%. Elastic Gel - 0.4% Locust bean gum with 0.2% Kappa.
Also known as E407. 100% from plant sources, suitable for vegans and gluten free.