Carrageenan to Kappa

Iota carrageenan is a hydrocolloid taken from red seaweed Eucheuma dentilculatum. It is one of three varieties of carrageenan and is used mainly as a thickening or gelling agent.

Gels produced from the iota carrageenan are soft and flexible, most specially when used with calcium salts. It produces a clear gel that exhibits little syneresis. Iota is a fast setting gel that is thermoreversible as well as freeze and thaw stable. In modern cuisine it is used to create hot foams as well as custards and jellies with a creamy texture.

Like most other hydrocolloids, iota carrageenan must first be dispersed and hydrated in liquid before use. Unlike lambda carrageenan, it is best dispersed in cold liquid.

A concentration of 5g for 500 ml of milk based liquid is used to make firm elastic jellies. 2.5g iota carrageenan to 500 ml milk based liquid will produce a mildly firm jelly with a creamy mouth feel. For a soft jelly like texture, 1.25g iota to 500 ml of milk based liquid is recommended. When using water, the amount of iota carrageenan should be increased unless using calcium salts.

Once hydrated, the solution must be heated to about 70°C / 158°F with shear to facilitate dissolution. Gelling will begin at about 45°C or 113°F and lower temperatures.

Kappa carrageenan is another type of red seaweed extract taken specifically from Kappaphycus alvarezii. Like other types of carrageenan it is used as a gelling, thickening and stabilizing agent. When mixed with water kappa creates a strong and firm solid gel that may be brittle in texture.

This particular variety of carrageenan blends well with milk and other dairy products. Since it is taken from seaweed it is considered to be vegan and is an alternative to traditional gelling agents such as gelatin.

Kappa carrageenan is used in various cooking preparations including hot and cold gels, jelly toppings, cakes, breads and pastries.

When used in molecular gastronomy preparations and other dishes kappa carrageenan should be dissolved in cold liquid with concentrations ranging from 0.5% for soft gels to 2% for firm gels. The amount used will depend on the desired texture and result.

Once dispersed, the solution must be heated between 40°C / 104°F and 70°C / 158°F. Gelling will begin between 30°C / 86°F and 60°F / 140°F.

Kappa carrageenan is a thermoreversible gel and will stay stable up to 70°C / 158°F. Temperatures beyond this will cause the gel to melt and become liquid once again.

Using both of these extracts of Algae in your kitchen,could avenge your brain and define the word Eureka over and over.