Sosa Kappa Gum (Goma Kappa) is a powerful gelling agent made from carrageenan, a hydrocolloid extracted from red algae. It forms firm, brittle gels and is widely used in modern gastronomy for creating clean-textured, heat-stable gels.
Kappa gum is ideal for use with aqueous liquids and produces gels that are thermally irreversible—meaning they hold their shape when heated. It is insoluble in cold liquids, but dissolves easily in hot water (not in organic solvents or fats).
Combine with other dry ingredients
Disperse into warm liquid and bring to a boil for activation
Allow to cool for gel to set
Clear or flavoured gels
Jellied consommés or broths
Sliced gelled sheets
Layered gelled desserts or savory components
1–10 g per kg, depending on desired gel firmness
Suitable for vegetarians and vegans
Gluten-free and coeliac-safe
Contains no known allergens
Product of Spain
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