The perfect pairing of Konjac Gum and Kappa Carrageenan for firm, elastic gels, plant-based meats, and modernist textures. This 2-pack kit includes 8 oz of each hydrocolloid.

• Powerful Synergy: Konjac + Kappa Carrageenan form firm, elastic gels with high water-holding capacity

• Plant-Based Innovation: Ideal for vegan meats, dairy-free cheeses, and structured gels

• Convenient 2-Pack: Includes 8 oz Konjac Gum + 8 oz Kappa Carrageenan

• Professional Quality: Non-GMO, vegan, gluten-free, Kosher (K)

• Versatile Use: From molecular gastronomy to food manufacturing

What This Kit Does

Konjac Gum and Kappa Carrageenan are widely known to have synergistic gelling properties:

• Konjac Gum provides high viscosity, elasticity, and water retention

• Kappa Carrageenan contributes strength and clean, firm gel structure

• Together: They form strong, elastic gels that resist syneresis and slice cleanly, even at low concentrations

This makes the pair especially valuable for vegan meat analogues, dairy gels, and modernist plating techniques.

Popular Uses

• Plant-Based Meats: Firm, sliceable textures with juiciness retention

• Vegan Cheeses: Elasticity and body for dairy alternatives

• Dairy & Non-Dairy Gels: Structured panna cotta, terrines, custards

• Confectionery: Firm, clean gel candies with low syneresis

• Molecular Gastronomy: Advanced textures for plating and gel systems

How to Use

• General Dosage: Konjac (0.2%–1.0%) + Kappa Carrageenan (0.3%–1.5%), depending on firmness desired

• Hydration:

  1. Premix powders with sugar for dispersion

  2. Add to liquid base while mixing

  3. Heat to 75–85 °C to activate carrageenan

  4. Cool to set gel

• Pro Tip: Adjust Konjac/Kappa ratio for desired elasticity vs. firmness

Pro Tips

• Use more Konjac for elastic, chewy textures (meat analogues, gummies)

• Use more Kappa for firmer, clean-cut gels (terrines, dairy gels)

• Adding potassium salts (KCl) enhances gel strength

• Blend with flavors before heating for clean dispersion

Storage & Shelf Life

• Store sealed, cool, and dry

• Shelf life: 2 years

Why Cape Crystal Kits?

• Pre-measured, paired ingredients for culinary innovation

• Premium food-grade hydrocolloids, chef-trusted worldwide

• Perfect for both professional kitchens and R&D food labs

• Documentation and recipe guides available

Frequently Asked Questions

Q: Why combine Konjac and Kappa Carrageenan?
A: Together they form strong, elastic gels that neither gum achieves alone. The synergy improves firmness, elasticity, and water-holding capacity.

Q: What are the best applications for this kit?
A: Plant-based meats, vegan cheeses, dairy and non-dairy gels, structured desserts, and confectionery.

Q: How much of each gum should I use?
A: Typical ratio: Konjac 0.2%–1.0% + Kappa 0.3%–1.5% by weight, depending on texture desired.

Q: Do I need heat to activate this blend?
A: Yes. Heat to 75–85 °C to activate carrageenan before cooling to set the gel.

Q: Are these ingredients vegan and gluten-free?
A: Yes — both Konjac and Kappa Carrageenan are plant-based, vegan, gluten-free, non-GMO, and Kosher certified.

Customer Reviews

⭐️⭐️⭐️⭐️⭐️ “Perfect kit for testing vegan meat recipes — textures came out amazing.”
⭐️⭐️⭐️⭐️⭐️ “So convenient to get both gums together in one pack!”

Call to Action

Unlock the power of hydrocolloid synergy with the Cape Crystal Brands Konjac + Kappa Carrageenan Kit (2 × 8 oz) — designed for chefs, bakers, and innovators.