Texturas Kappa, Gain Gelling.
Kappa is a gelling agent extracted from a type of red algae. It produces a gel with a firm, brittle texture which can be used to coat ingredients.
- Ideal for cooked cured ham, cooked poultry, turkey breasts.
- Kappa is sold as a refined powder which is mixed whilst cold and brought to the boil for rapid gelification.
- It is a direct replacement for Aspic Jelly and is even recommended over Aspic Jelly.
Suitable for vegetarians, vegans and coeliacs.
Gelificant: carrageenan 80% (E-407) and support: potassium chloride 20% (E-508).
Allergens highlighted in BOLD.