Kappa carrageenan is a sea weed plant tissue product. There are different forms of gelling substances formed from seaweed plants and kappa is one of them. Kappa carrageenan contains pure gelling property for which it is found to be a versatile ingredient in food production. It is a compatible gelling agent and can efficiently work when applied in hot or cold industrial production methods. It is a good stabilizing ingredient and it can control water molecule structures. In the preparation of pudding kappa carrrageenan gum powder is added as a prime component in places like Hawaii.
Carrageenan extracts obtained from different seaweeds like hypaneaceae, girgartinaceae, etc contains natural gelling, viscous and stabilizing characteristics and these are applied for commercial applications.
The gum powder production from seaweeds is a bit long process, firstly the seaweeds are dried and washed and then sent for separation of natural ingredient through alkaline extraction process.
Kappa Carrageenan is obtained or extracted from red algae named as kappaphycus alvarzeii which belongs to Carrageenan algae family. This sea weed is dissolved in aqueous solution to obtain pure kappa.
- It can be combined or blended with other gum powders for obtaining gelling effect.
- It is applied to get breakable gels which are then applied in dairy based fluid products.
- The gel obtained by adding carrageenan can be transformed into fragile texture by adding calcium and potassium salts.
- When blended with locust bean gum kappa carrageenan gum powder shows improved gelling property and obtains elasticity.
- It is used in the place of eggs to form eggless food products.
- It is an excellent stabilizer and provides smooth touch for milk based food products like ice cream, cheese, etc.
- When combined with clarified locust bean gum it can obtain gelatine texture and the same is applied as an alternative to traditional gelatine.
- Contains excellent solubility property for which it is applied in wide range of food products.
- Soluble in both cold and hot milk.
- Stays a good gelling agent when combined with potassium salts and changes to a brittle gel.