Natural thickener from brown algae, gelling agent, stabiliser. Forms a strong and brittle gel/coating.
Because carrageenan works well with proteins, it is often used in various dairy products.

Uses: fish products, cheeses, desserts, ice cream, cottage cheese, jams, marmalades, jams, sweets, etc.

Properties: refined powder; mix in cold and then boil; loses some of its gelling power in acidic environments; for use with food - limited use.

Ingredients: carrageenan (E407), potassium chloride (E508).

Store in a dry and cool place, protected from light.