Kappa carrageenan (8 ounces) kappa carrageenan is from the family of linear sulfated polysaccharides that are extracted from red seaweeds. It is widely used in the food industry, for its gelling, thickening and stabilizing properties. Its main application is in dairy and meat products, due to its strong binding to food proteins. Kappa carrageenan is a vegetarian and vegan alternative to gelatin in some applications. Kappa carrageenan forms strong, rigid gels in the presence of potassium ions; it reacts with dairy proteins. Food and other domestic uses: desserts, ice cream, cream, milkshakes, salad dressings, sweetened condensed milks, and sauces: gel to increase viscosity beer: clarifier to remove haze-causing proteins p‰tŽs and processed meats (ham, e.g.): substitute for fat, increase water retention and increase volume, or improve sliceability toothpaste: stabilizer to prevent constituents separating fruit gushers: ingredient in the encapsulated gel fire fighting foam: thickener to cause foam to become sticky shampoo and cosmetic creams: thickener air freshener gels marbling: the ancient art of paper and fabric marbling uses a carrageenan mixture on which to float paints or inks; the paper or fabric is then laid on it, absorbing the colors shoe polish: gel to increase viscosity biotechnology: gel to immobilize cells/enzymes pharmaceuticals: used as an inactive excipient in pills/tablets soy milk and other plant milks: used to thicken, in an attempt to emulate the consistency of whole milk diet sodas: to enhance texture and suspend flavors pet food personal lubricants animal models of inflammation used to test analgesics (dilute lambda carrageenan solution (1-2%) injected subcutaneously causes swelling and pain) veggie dogs
A**R
Thickens water for marbling. Comes with instructions too.
I was using this to do water marbling. It comes with instructions on the amount to mix with water and does the job of thickening the water. It did turn into jelly after several hours which I am not sure if it's suppose to do? I was working on a 15-inch baking tray with 1 inch depth of water and I think I could produce 7 trays of thickened water with 2 ounces of this stuff. I was struggling with other stuff like the inks so my marbling didn't turn out well but I don't think it's the carrageenan's fault. Also if you're starting out with marbling or is just trying to have some fun with it I suggest just buying marbling ink, you don't need to thicken the water or coat your papers with alum. That's the easiest way. Only do it the proper Turkish method if you're serious about creating professional looking marbled-paper. I spent a small fortune on all the materials and weeks trying to figure it out but failed horribly.
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