SODIUM CARRAGEENAN

Liquidation – short date 12/2025

Sodium carrageenan (Kappa) is a gelling and thickening agent that is particularly reactive to the proteins and salts present in milk. It interacts strongly with these components, yet has little influence on them.

Sodium carrageenan is used as a gelling agent in preparations such as custards, which provide a smooth, creamy consistency, as well as in powdered creams and milk puddings.

It is ideal for making blanks.

Dosage 1.6 to 1.8gr for half a liter of milk.

Ingredients: Carrageenan E407 (gelling agent), sugar, sodium orthophosphate E339

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