A seaweed-derived hydrocolloid that produces firm, brittle gels — perfect for dairy systems, terrines, and modernist plating.

Key Benefits

• Forms firm, brittle gels that cut cleanly

• Excellent in dairy systems; potassium ions (K) strengthen gels

• Synergy with Locust Bean Gum (LBG) to reduce brittleness

• Plant-based, vegan, gluten-free, non-GMO, Kosher (K)

• Sizes: 2-oz, 8-oz, 16-oz

Properties

• Dietary: Gluten-Free, Vegan, Non-GMO, Kosher (K)

• Ingredient: 100% Pure Kappa Carrageenan (from red seaweed)

• Allergens: None

• Documentation: COA | SDS | SPECs | Certificates

What It Does

Kappa Carrageenan produces firm, sliceable gels and binds well with dairy proteins. Potassium ions and proteins promote strong, brittle gels—great for layered terrines, panna cotta–style gels, and confections. Blending a little LBG softens brittleness and improves elasticity.

Popular Uses

• Dairy Gels & Panna Cotta: Clean, sliceable set

• Modernist Terrines & Gel Layers: Holds shape on the plate

• Confections: Heat-stable gel textures

• Plant-Based: Adds structure to alt-dairy systems

How to Use (At-a-Glance)

• Dosage: 0.5%–1.5% by weight (system dependent)

• Hydration: Disperse, then heat to ~70–80 C to activate; gels on cooling

• Synergy: Add LBG 0.1%–0.3% to reduce brittleness and improve elasticity

Example: Firm Dairy Gel

1. Premix kappa with sugar to prevent clumps; disperse into milk/cream.

2. Heat to 75–80 C while mixing until fully hydrated.

3. Pour into molds, cool to set; chill for clean slicing.

Pro Tips

• A small amount of KCl (or potassium-rich ingredients) strengthens gels.

• Avoid heavy shear after hydration for clearer gels.

• Blend with Iota Carrageenan for softer, elastic textures.

Pair With (Cross-Sell)

• Locust Bean Gum — reduces brittleness, improves body

• Iota Carrageenan — adds elasticity in blends

• Agar / Gellan — layered, heat-stable gel structures

Storage & Shelf Life

• Store sealed, cool, and dry.

• Shelf life: up to 2 years.

Why Cape Crystal

• Consistent gel strength and purity

• Trusted by chefs and R&D kitchens

• Backed by full documentation and support

FAQs (visible on page)

Q: What is Kappa Carrageenan used for?
A: Firm, sliceable gels in dairy systems, terrines, confections, and modernist plating.

Q: Typical usage level?
A: 0.5%–1.5% by weight depending on desired firmness.

Q: Does it need heat?
A: Yes—hydrate around 70–80 C, then cool to set.

Q: How do I reduce brittleness?
A: Add Locust Bean Gum (0.1%–0.3%) for elasticity.

Q: Is it vegan and gluten-free?
A: Yes—plant-based, gluten-free, non-GMO, Kosher (K).

Call to Action

Create professional, sliceable gel structures with Cape Crystal Brands Kappa Carrageenan—choose your size and start crafting.

To Make a Gel

1. Combine Kappa Carrageenan Powder - Thickener, Stabilizer, Gelling, with the particular liquid you would like to gel.
2. Add a pinch of calcium such as calcium chloride (a salt) if not already present.
3. Heat to least to 70°C / 158°F but can be as high as a boil.
4. Pour the mixture into gel molds.
5. It will start to set once cooled to 35-60°C / 95-140°F, depending on how much calcium chloride was added to the liquid.
6. Allow cooling to room temperature then refrigerate.
7. It will take a few more hours to set while in the refrigerator.

Non-Food Uses

In the art of paper marbling, the finest and most detailed artistic marbling is done using Kappa Carrageenan Powder - Thickener, Stabilizer, Gelling size. Recipe:

1. Add 1 tablespoon and 1 teaspoon of carrageen to an empty blender.
2. Fill blender with water (avoid hard water or simply use bottled water).
3. Mix and let the size stand it in the refrigerator overnight.

Yield: One-half gallon of paper marbling size.

This product is certified Kosher (Pareve) by OK Kosher

Cape Crystal Kappa Carrageenan is available in sizes 2-Oz / 8-Oz / 14-Oz.

Read More:

Carrageenan (Kappa, Lambda, Iota) for Foods and Beverages – Cape Crystal Brands