Louis Francois Carragheenan Sodium Kappa PF 1kg

Highly reactive with milk : reacts strongly with milk proteins and with various salts, whatever the origins of the milks are. Gelilfying agent for puddings (gives a smooth and soft texture), creams. Recommended for industrial dairy desserts, specialities and fillings used hot. Effect of acidity: puddings reach their optimal quality at pH values between 6,60 and 6,70. 

This natural and vegetal gelling agent provides a quick setting and allows to for solid jellies. It reacts strongly to protein materials and calcium.