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.