Kappagel 400g

Kappagel is vegetable gelling agent.

It's a carrgeenan, confering elasticity to gel. You can serve cold or hot jellies.

The amount used is usually 0,2 to 1,5g kappagel per 100g of final preparation.

It allows:

  • to gel food preparations served cold or hot
  • to increase the satbility of whipped cream
  • to coat products with a thin jelly

22,00 € tax excl.

55,00 € per kg


Directions for use:

  • Add kappagel (1g to 200g preparation on average) to  the preparation you want to gel.
  • Bring to a boil 1 minutes to disperse and dissolve the kappagel.
  • Pour the mixture into the container service and let cool 1 hour to form a gel.