Carrageenan, Kappa

Kappa carrageenan binds water to form strong, rigid gels in the presence of potassium salts. As the level of potassium is increased, the gel structure becomes tightly aggregated and may result in syneresis (moisture on the gel surface).

Gelatin combined with flavored liquids and used for enrobing.
Gelling agent extracted from a type of red seaweed that grows off the Irish coast.
Used to make a traditional Irish pudding.

Appearance: Solid
RTECS Number: FI0704000

Molecular Weight: 788.647
Molecular Formula: C24H36O25S2
Storage: 2-8°C
Solubility: H2O, hot: 5 mg/mL
Appearance Form: Powder
HTS Code: 13023900
EC No.: 234-350-2
Brand Name: bioPLUS™