🌊 Kappa Carrageenan (E407) - Packaged in Italy

Structure, functionality, and food safety

SaporePuro's Kappa Carrageenan is a technical ingredient of plant origin, extracted from red algae (Kappaphycus alvarezii), offered as a refined food-grade powder. It is designed for applications requiring firm gels, stable textures, and sensory improvement, while maintaining a clean, allergen-free composition.

Kappa carrageenan stands out for its versatility in food applications: it is used in ice cream, pastry, savory preparations, plant-based products, sauces, and creams. Its gelling and stabilizing properties enable precise results in every system, even in the presence of heat or mineral salts.

🎯 What It Is Used For

The main function of this ingredient is to form stable, sliceable gels, especially in the presence of potassium ions. Kappa carrageenan is perfect for:

• Inserts in semifreddos or modern cakes
• Puddings and spoon desserts
• Translucent glazes with structure
• Firm jellies for decorations

At the same time, it acts as a stabilizer, keeping particles and ingredients suspended in aqueous solutions. It is ideal for plant-based milk, yogurt, pourable sauces, and creams, where it prevents separation between the liquid and solid phases. It also improves consistency, providing a full, velvety mouthfeel even in formulations free from fats or sugars.

✅ Advantages and Benefits

• Plant-Based Origin: extracted from natural red algae
• Powerful Gelling: firm, sliceable gels
• Effective Stabilizer: prevents separation
• Heat-Stable: withstands heat and mineral salts
• Vegan and Clean Label: allergen-free
• Packaged in Italy: quality and traceability

🍰 Professional Applications

Ice Cream and Desserts:

• Vegan ice creams: stability and creaminess
• Sorbets: firm texture
• Puddings: perfect spoonable consistency
• Mousses: stable structure

Modern Pastry:

• Cake inserts: decorative gels
• Clear glazes: mirror effect
• Structured creams: innovative consistency

Savory Products:

• Fluid sauces: long-term stability
• Plant-based milk: creamy texture
• Plant-based yogurt: natural consistency

🍓 Recipe: Sugar-Free Fruit Jelly

One of the most versatile applications is natural fruit jelly made with fresh fruit:

1. Bring a mixture of water and fruit to a boil
2. Add Kappa Carrageenan in precise quantities (0.5–1%)
3. Stir vigorously for 2–3 minutes
4. Pour into molds and chill

Result: A compact, sugar-free vegan dessert, perfect for direct consumption or as a base for further creations.

🔬 Technical Specifications

• Origin: Red algae Kappaphycus alvarezii
• Food code: E407
• Type: Kappa Carrageenan
• Solubility: Thermal activation at 70–80°C
• Dosage: 0.5–2% of the total weight
• Optimal pH: 6-9

💡 Practical Tips

Dispersion: Always disperse in hot water to prevent lumps

Potassium: The presence of K+ ions improves gelation

Storage: Store in a cool, dry place away from moisture

Compatibility: Excellent with guar gum and locust bean flour