Kappa
Gelling agent
150g / 400g
Kappa is a purely vegetable gelling agent derived from red algae. It produces gels with a firm consistency and a brittle surface.
Features & instructions for use
-
Finely ground powder
-
Neutral in taste
-
Vegan, gluten-free
-
Depending on the desired consistency, stir 5-10 g Kappa per litre into cold liquid, bring to the boil briefly, fill into moulds and leave to cool to gel
-
Once gelled, Kappa tolerates temperatures up to 60°C
-
It partially loses its gelling effect in acidic media
Kappa
150g
CHF 22.90
152.67 CHF / kg
Kappa
400g
CHF 58.90
147.95 CHF / kg
Recipe suggestion
More gelling agents
With the vegan gelling agents from Creative Cuisine, all kinds of jellies and creams can be made easily and quickly. The only important thing is to know which gelling agent to use for which purpose. Iota, for example, is the ideal partner for dairy products, Gellan is suitable for cut-resistant gels and a mixture of Agar and Iota is the right choice for the best creams. And with Agar and Algin you can conjure up wonderful jams à la minute. On all product pages you will find suitable basic recipes that you can vary as you like.
Agar
For hot and cold jellies. Vegetarian / Vegan Gelatine substitute. Obtained from red algae.
Iota
For soft and elastic jellies, crèmes, panna cotta. Ideal gelling agent for high-fat foods. Obtained from red algae.
Meticell
For vegetarian and vegan hot jellies. Particularly suitable for the production of vegetable dumplings or breadcrumbs without egg and flour. Made from vegetable cellulose.
Gellan
For firm vegetarian and vegan jellies. Excellent for making cold and warm jellies.
Vegane Gelatine
The alternative to animal products.
With CreativeCuisine's Vegan Gelatine there is now a real alternative to previous products.