A classic hydrocolloid synergy kit pairing Kappa Carrageenan and Locust Bean Gum (LBG) for firm, elastic gels, dairy applications, and plant-based innovations. Includes 8 oz of each ingredient.

Kit Benefits

• Synergistic Gelling: Stronger, more elastic gels than either gum alone

• Dairy-Friendly: Ideal for milk gels, custards, and cheese analogues

• Convenient 2-Pack: Includes 8 oz Kappa Carrageenan + 8 oz Locust Bean Gum

• Plant-Based: Vegan, gluten-free, non-GMO, Kosher (K)

• Professional Applications: Used in dairy, frozen desserts, and meat analogues

What This Kit Does

• Kappa Carrageenan forms strong, brittle gels in the presence of potassium and calcium ions

• Locust Bean Gum (LBG) adds elasticity, creaminess, and freeze–thaw stability

• Together: They create smooth, elastic, sliceable gels that resist syneresis and hold up well in dairy and plant-based systems

Popular Uses

• Dairy Gels: Panna cotta, custards, flans, and dairy desserts

• Plant-Based Cheeses: Elasticity and firmness for vegan mozzarella or cream cheese

• Frozen Desserts: Improves creaminess and stability in ice creams

• Confectionery: Chewy gel candies with balanced texture

• Meat Analogues: Improves bite and juiciness in vegan meats

How to Use

• General Dosage:

  • Kappa Carrageenan: 0.3%–1.2% by weight

  • Locust Bean Gum: 0.1%–0.5% by weight

• Method:

  1. Blend powders with sugar for dispersion

  2. Add to liquid with mixing

  3. Heat to 85–95 °C for full hydration

  4. Pour and cool to set

Pro Tips

• For firmer gels → increase Kappa Carrageenan

• For elasticity and creaminess → increase Locust Bean Gum

• Works especially well in milk and dairy alternatives

• Adding potassium salts (KCl) enhances gel strength

Storage & Shelf Life

• Store sealed, cool, and dry

• Shelf life: 2 years

Why Cape Crystal Kits?

• Curated hydrocolloid pairs for maximum synergy

• Premium food-grade, vegan, non-GMO, Kosher-certified ingredients

• Trusted by chefs, bakers, and R&D food labs worldwide

Frequently Asked Questions

Q: Why combine Kappa Carrageenan and Locust Bean Gum?
A: They work together to form elastic, stable gels with creamy mouthfeel and reduced brittleness.

Q: What are the best recipes for this kit?
A: Dairy gels, vegan cheeses, custards, panna cotta, ice creams, gel candies, and meat analogues.

Q: How much should I use?
A: Typically 0.3%–1.2% Kappa Carrageenan + 0.1%–0.5% LBG, depending on texture desired.

Q: Do I need heat to activate these gums?
A: Yes — both require heating to 85–95 °C to fully hydrate before gelling.

Q: Are these ingredients vegan and gluten-free?
A: Yes — both are plant-based, vegan, gluten-free, non-GMO, and Kosher certified.

Customer Reviews

⭐️⭐️⭐️⭐️⭐️ “Made vegan cheese with this kit — texture was spot on.”
⭐️⭐️⭐️⭐️⭐️ “Improved creaminess in my panna cotta compared to using carrageenan alone.”

Call to Action

Achieve elastic, creamy gels with the Cape Crystal Brands Kappa Carrageenan + Locust Bean Gum Kit (2 × 8 oz) — a must-have for chefs and food innovators.