Kappa Gum - 600 g
Carrageenan E407 for firm, rigid gels, to be worked exclusively while hot.
Sosa Kappa Gum is a powerful plant-based gelling agent derived from seaweed extracts (carrageenan E407). It produces firm, rigid gels suitable for fruit pastes, glazes, gelled mousses, and inclusions. Gelling is rapid and thermoreversible, but the preparation must not be frozen.
Technical specifications
Recommended applications
- Homemade fruit pastes
- Glossy glazes and gelled mousses
- Confectionery inclusions
- Jellies, jams, and panna cottas
Please note: mix while hot with the chosen liquid (water, fruit purée, infusion). Gelling occurs quickly as it cools, and the gel can be remelted with heat, but it must not be frozen.
Complete technical data sheet
| Brand | Sosa |
| Format | Resealable 600 g jar |
| Composition | Carrageenan (E407) |
| Allergens | No direct allergens. May contain traces of tree nuts, milk, soy, eggs, sulfites, sesame, mustard, celery, and peanuts |
| Storage | In a dry place, protected from light and moisture |
Frequently asked questions
Why does this gum produce a more rigid gel than gellan gum?
Kappa carrageenan forms a more brittle and rigid network than gellan gum, resulting in clean-cut textures, particularly sought after in fruit paste or confectionery inclusions.
Should Kappa Gum be worked with hot or cold?
Exclusively hot: the gelling agent must be dissolved in a heated liquid to activate properly, with setting then occurring as it cools.
Can the gel withstand freezing?
No, unlike gellan gum, Kappa Gum is not recommended for preparations intended to be frozen.
Further information
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free












