A gelling agent extracted from a type of red algae (mainly from Chondrus and Eucheuma genera).
It is a carrageenan, a name originating from Carragheen, Ireland, where these algae have been used for more than 600 years. In the mid 20th century, this 'Irish moss' started to be produced industrially as a gelling agent. Kappa produces a gel with a firm, brittle texture.

Characteristics: Presented in a refined powder. Mix while cold and bring to a boil. Its rapid gelification allows us to cover an ingredient. Once gelled, it can withstand temperatures of up to about 60 °C. In acidic mediums, it loses part of its gelling capacity. (more info)

A gelling agent extracted from a type of red algae (mainly from Chondrus and Eucheuma genera).
It is a carrageenan, a name originating from Carragheen, Ireland, where these algae have been used for more than 600 years. In the mid 20th century, this 'Irish moss' started to be produced industrially as a gelling agent. Kappa produces a gel with a firm, brittle texture.

Characteristics: Presented in a refined powder. Mix while cold and bring to a boil. Its rapid gelification allows us to cover an ingredient. Once gelled, it can withstand temperatures of up to about 60 °C. In acidic mediums, it loses part of its gelling capacity.

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