Kappa Gum - Red Algae Gelling & Thickening Agent 600g - Sosa
Kappa Gum - Red Algae Gelling & Thickening Agent 600g - Sosa
Kappa Gum - Red Algae Gelling & Thickening Agent 600g - Sosa
Kappa Gum - Red Algae Gelling & Thickening Agent 600g - Sosa
Kappa Gum - Red Algae Gelling & Thickening Agent 600g - Sosa
Kappa Gum - Red Algae Gelling & Thickening Agent 600g - Sosa
Kappa Gum coconut jelly — clarity and perfect set
Fruit pearls made with Kappa Gum
Kappa Gum - Red Algae Gelling Agent - Sosa
Soft chocolate cream textured with Kappa Gum

Kappa Gum - Red Algae Gelling & Thickening Agent 600g - Sosa

40394
36.70 € excl. VAT
38.72 € incl. VAT
Delivery: 24/48h
Delivery: 24/48h

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Kappa Gum - Red Algae Gelling & Thickening Agent - Sosa
Format: 600g tub

Kappa Gum is a pure carrageenan powder (E407) extracted from red algae (Chondrus and Eucheuma), used as a texture-modifying agent: gelling agent, thickener, stabiliser, and suspending agent. It forms clear and elastic gels below 60°C, thermoreversible, and particularly suited to refined cold preparations.

  • Use: Cold jellies, gelled foams, fruit pearls, mirror glazes, textured creams.
  • Dosage: 1 to 10 g/kg — dissolve at 90°C.
  • Dietary: Vegan, Vegetarian, Halal Certified, Kosher Compatible, Gluten-Free.

The carrageenan gelling agent for clear, elastic gels

Sosa Kappa Gum is a pure carrageenan (E407) extracted from red algae of plant origin, produced in Spain. A versatile texture-modifying agent — gelling agent, thickener, stabiliser, suspending agent — it forms transparent, elastic, firm-set gels below 60°C. Thermoreversible, it can be remelted and reworked as needed. It has a tendency to syneresis that should be factored into formulation, is not suitable for freezing, and shows reactivity with proteins that reinforces gel structure in dairy-based preparations. Its natural transparency enhances the colour of preparations and delivers a refined visual finish, a key asset in restaurant pastry and creative cuisine.

How to use

Blend Kappa Gum with other dry ingredients. Pour the mixture onto the liquid with vigorous stirring until fully dispersed. Heat to 90°C for complete dissolution. Never pour the liquid onto the powder. Pour into the desired vessel and allow to cool — gelling occurs naturally below 60°C.

Watch Kappa Gum in action — soft chocolate cream:

Technical Specifications

Specification Details
Ingredient Carrageenan (E407)
Recommended dosage 1 to 10 g/kg
Dissolution Heat to 90°C — never pour the liquid onto the powder
Gelling temperature Below 60°C
Syneresis Tendency present — factor into formulation
Thermoreversible Yes
Freezable No
Applications Cold jellies · Gelled foams · Fruit pearls · Textured creams · Mirror glazes
Best before 24 months from production date
Certifications & dietary Vegan · Vegetarian · Gluten-Free · Non-GMO · Halal Certified · Kosher Compatible

Allergens: May contain traces of: celery, peanuts, tree nuts, egg, milk, mustard, sesame, soya, sulphites.

Delivery times mentioned on each product only concern shipments in France:

  • 24/48h delivery: This product is currently in stock and will be shipped within 24 hours.  This delivery time is valid only for shipments in Metropolitan France.  The estimated delivery time for Corsica is of 3 to 5 working days.
  • Delivery from 3 to 10 working days: This product requires restocking.  It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
  • Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).

Foreign countries: 

  • European countries: Estimated delivery time between 5 and 10 working days.
  • Switzerland: Estimated delivery time between 5 and 10 working days.

For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.

  • Amber of porcini mushrooms
  1. 5 fresh porcini mushrooms
  2. 200g porcini mushroom broth / 3g Kappa
  3. Cut the porcini mushrooms into 0.3 cm thick strips. Mix the broth with the Kappa and bring to a boil until completely dissolved. Add a slice of porcini mushroom to the mixture, then place on a flat container. Repeat with remaining slices.
  • Gelatinized Flowering Cucumbers
  1. 20 flowering cucumbers
  2. 100g pickle water in vinegar / 0.75g Kappa
  3. Clean the flowering cucumbers, then refrigerate. Add 100g pickle water and Kappa to a pan.
  4. Bring to a boil.
  5. Soak the cucumbers twice in the warm mixture before refrigerating.

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