Carrageenan K is a food additive extracted from red seaweed, known for its gelling and stabilizing properties. It occurs as a fine, whitish powder and is mainly used in the food industry to improve the texture and consistency of various products. Carrageenan K is a versatile ingredient that can be used in a wide range of culinary applications.
What it's for:
Carrageenan K is used for:
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Gelling: Carrageenan K is able to form stable gels in the presence of salts, making it possible to create gels of different consistencies, from soft to solid. This characteristic makes it ideal for products such as jellies, puddings and gelled desserts.
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Stabilization: This additive helps prevent the separation of suspended ingredients, keeping the mixture uniform. It is often used in dairy products such as yogurt and vegetable milk.
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Texture: Carrageenan K can be used to improve texture and creaminess in products such as creams, sauces and foods for the cosmetics industry.
How to Use:
Carrageenan K must be dispersed thoroughly in hot liquids (70-80°C) to activate its gelling properties. It is important to follow the manufacturer's instructions for best results. After dispersion, the compound can be cooled and molded into the desired shape. It can be used alone or in combination with other additives to achieve the desired consistency.
Dosages:
Carrageenan K dosages may vary depending on the specific application and product. Typically, recommended amounts are between 0.5 and 1.5 percent of the total weight of the compound in which it is used. However, it is important to consult the manufacturer's guidelines and conduct trials to determine the ideal dosage for your recipe.
Recipe Using Carrageenan K: Sugar-Free Fruit Jelly
Ingredients:
- 500 g mixed fruit (strawberries, blueberries, raspberries, etc.).
- 500 ml of water
- 3 g Carrageenan K
- Lemon juice (to taste, to balance the flavor)
Instructions:
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Clean and cut the fruit into small pieces.
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In a pot, bring water to a boil and add Carrageenan K. Stir well until the Carrageenan K has completely dispersed.
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Add the cut fruit and lemon juice, if desired. Continue stirring for about 5 minutes over medium heat.
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Remove from heat and pour mixture into molds or containers of your choice.
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Let cool to room temperature and then refrigerate for at least 2-3 hours or until the gelatin has solidified.
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Once solidified, you can unmold the jelly and serve it as a fresh and healthy dessert.
Carrageenan K in this recipe acts as a natural gelling agent, allowing for a delicious fruit jelly without the use of added sugar.
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