Carrageenan is an extracted product from plant tissue and there are different types of gelling agent formed with it and kappa is one among them. Kappa Carrageenan has pure gelling property that is found to be greatly suitable for food production industry. Kappa is a compatible gelling agent that can work out efficiently on boiling and cold industrial productions. It is also agood stabilizing agent that can control the structure of water molecules. It was used as a prime component used in pudding preparation since the time it had been in use in places like Hawaii.
Carrageenan extracts from red such as girgartinaceae, hypaneaceae, etc have been identified to produce gelling,stabilizing and viscous properties. They are used for commercial purpose for their properties. The extraction of gum from these is a long process. The are dried first and washed perfectly and then sent to alkaline extraction process to separate the natural ingredient from the extract. Kappa Carrageenan is a specific extract from a red algae calledkappaphycus alvarezii wherein, it belongs to the carrageenan algae family and also a commercial source. This particular sea is dissolved into an aqueous liquid and pure kappa is obtained by filtering the other materials stick to it.
Kappa Carrageenan when combined with clarified locust bean gum can work out as a good gel and gets the appearance of gelatine. This property helps to used kappa gum as an alternative to gelatine. There are several tests done to further study the properties of kappa gum in combination with other gum products.