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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 centur y, 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 u s 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.
Albert y Ferran Adria Molecular Gastronomy
Extracted from a type of red algae, carrageenan
Kappa produces a gel with a firm, brittle texture
Imported from Spain
Its rapid gelification allows us to cover an ingredient
Item #: 368813
Our Price: $55.50
  (min 1, max 20)

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