 | Additional product information Molecular Gastronomy Kappa Carrageenan , Artistre, 1 x 1LB Features
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Product Description
Kappa Carrageenanis used in molecular gastronomy to form a gel that can be used for enrobing. It is used in desserts, ice cream, sauces and other liquids to increase viscosity. It can also be used to change the mouth-feel of a liquid. see details
Molecular Gastronomy Kappa Carrageenan , Artistre, 1 x 1LB Artistre.
Features
- Molecular Gastronomy - comparable to Kappa
- Gelifying Agent - Gelification
- 1 year shelf life
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