As with many of the other gelling agents within our range Carrageenan is a derivative of red algae. We offer Carrageenan in two forms Iota Carrageenan and Kappa Carrageenan. Carrageenan was discovered in Ireland and has long been used to create creamy textures and in pudding and baby formula.

Similar to to Agar Agar, Carrageenan is a hydrocolloid and as such requires hydration before it becomes active. Carageenan hydrates at temperatures around 70°C and sets at between 40°C-70°C in the case of Iota Carrageenan and between 30°C-60°C in the case of Kappa Carrageenan. Both are thermoreversable, but have very different textures when set.

Iota Carrageenan has a creamy mouth feel and is flexible in the presence of calcium and soft in the absence of calcium.

Kappa Carrageenan is firm when highly concentrated and soft when the concentration is low. In the presents of potassium, the gel is brittle and firm in the absence of potassium.

This adjustability through the addition or subtraction of calcium or potassium makes carrageenan a great stabilizer and can be used to make more consistent textures in food products that contain those ingredients.

Carrageenan is often used in Ice cream, cottage cheese and other dairy products to bring about consistency. In chocolate milk it can be used to suspend the cocoa particles. It is often used in sauces, salad dressings and deserts as it increases viscosity and it can even be used in cured meats to trap moisture and create a juicier texture.

These Canisters are the perfect size and are designed to accompany many of the recipes found in the Molecule-R Cookbook.