Kappa Gluten Free Texturizing Powder
Gluten free It guarantees that the gluten content of the final product is equal to or less than 20 mg / kg
Dayaplet Gluten Free Texturizing Powder Kappa is a complex polysaccharide of natural extraction, catalytically purified from red algae, from which food fibers called carrageenans are obtained.
The most important properties of Dayelet Kappa are two, interact with food proteins (especially with milk caseins) in a way that builds an internal mesh or lattice in food that stabilizes all its components, including water (dose 0.5 % in water and 0.2% in milk); and work interchangeably with sugar and salt.
It is recommended to dissolve cold gadually together with other solids, with rapid agitation to avoid juices, and then gel it by preheating to (80ºC), with a first boil or microwave at maximum temperature for 2 minutes.
It is also used to increase the viscosity of sauces and to restructure textures from pre-ground ingredients, for processed meats, jellies, jams, creams, puddings, curds, creams, mouses, ice creams and all kinds of dairy desserts.
Catalytically purified red algae.