LOUIS FRANCOIS "PF" Kappa Carrageenan E 407 1Kg

Highly reactive with milk: strongly reacts with milk protein and with various salts. The milk type doesn’t have much influence on its reactivity. Effect of pH: puddings reach their optimal quality at pH values between 6.6 and 6.7. Anti-foaming agent and suspension aid. May be used with other gums to modify the texture. Excellent synergy with locust bean gum, giving a more cohesive texture with less syneresis. Good dispersion in cold milk improves the liberation of flavors. Strong and brittle gel. Mechanical actions (cooling, pumping, filling) break the gel network during its formation.