acc. to FAO/WHO, EEC, FCC, highly pure
Strongly gelling Carrageenan of kappa type. Forms gels of high gel strength. For gelling of watery liquids like e.g. culture media for plants or animals. Manufactured from cultured and controlled sea weeds.
Carrageenans are agar-related hydrocolloids consisting of esters of galactose and anhydrogalactose polysaccarides. Kappa Carrageenan is obtained by alkaline extraction from red algae (Rhodophyceae) of the order Gigartinales, purified by filtration and recovered by KCl precipitation. In ionic solutions, heat-solubilized kappa Carrageenan self-assembles into helical structures and gels during cooling, the gel parameters depending on the ions present: Potassium ions form rigid gels, calcium gels are strong but more flexibel.
Being an extract from natural products, the properties (e.g. gelling behaviour, salt content) may vary from lot to lot.