Looking for a powerful, plant-based gelling agent? Kappa carrageenan is exactly what you need! Extracted from red seaweed, it’s the perfect vegan alternative to gelatin – completely free of animal products.

With up to eight times the gelling power of gelatin, it creates a firm, brittle gel – ideal for:

• Exotic fruits like pineapple, kiwi, or papaya, which can't be set with gelatin

• Milk-based desserts

• Stabilizing dairy products or cream

Thanks to its thermoreversible properties, it sets when cooled (from approx. 40 °C) and can be remelted if needed (at approx. 70 °C). It’s neutral in taste, colorless and odorless, heat-stable up to 65 °C, and works beautifully with locust bean gum – giving you a perfect texture with minimal syneresis (water separation).