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4051
$325.00 HKD
| /
Seaweed extract for firm gels
Kappa carrageenan is highly reactive with milk, reacting strongly with proteinaceous materials and also with salts, while being little influenced by the different types of milk used.
It can be used with other gums to modify the texture. Excellent synergy with carob which gives a more cohesive texture with less syneresis.
Kappa carrageenan is thermoreversible (60°C) and does not regain its structure after mechanical actions (cooling, pumping, filling), the gel network is broken.
Ideal in dessert creams, dairy specialties, milk pudding.
Dosage: 0.32% to 0.36% or 3.2 to 3.6 g/kg
Pre-disperse the carrageenan in the powders and add to the cold liquid.
Heat to 70°C and let it set while cooling.
It has low viscosity during heat treatment and sufficient viscosity for cold packaging (possibility of multi-layer dessert).
Ingredients: Carrageenan E407, dextrose.
