Features
Thermo reversible gelling agent. Gels from 50ºC (122ºF). It does not admit freezing and thawing (results show syneresis, more pronounced in the presence of calcium). In products containing potassium, it increases its gelling power, unlike in very acidic media where it is affected.
It produces a transparent gel, although slightly opaquer than Agar. The greater the presence of sugar, the greater the transparency.
Presentation in powder form, neutral in smell and taste.
Applications
Hydrate in a cold liquid and bring to a boil with constant movement.
Gkpa is useful for producing cold gelatins, grated gelatins and thin sheets or coatings.
It is also applied in shiny glazes and in siphon foams from fluid gels.
Gels produced with Gkpa greatly improve in synergy with locust bean gum (Krob), creating more cohesive and creamy textures.
Curiosities
E-407A
Carrageenan. Vegetable gelling agent of the carrageenan family whose origin comes from red algae. Carrageenans are a mixture of polysaccharides found in the cellulose structure of the walls of red algae (such as Irish moss). In Ireland, this seaweed has traditionally been used as a gelling agent by boiling it to produce dairy desserts (curds).
Its use as a gelling agent progressed during World War II, as most of Europe and America stopped having the supply of Agar-agar from Japan.
It is iconic in haute cuisine for the transparent “pasta” that was first made in El Bulli, and it is perfect for the creation of gelatin macaroni with the help of Macarron kit.
Dosage
1 – 10 g / kg according to the flavor of origin and texture to be achieved.
Dissolve at a room temperature and bring to a boil for later gelling.
