What You Need to Know
Kappa carrageenan forms helical structures that crosslink via calcium ions, creating a heat-reversible gel. In foams, it stabilizes air bubbles by increasing interfacial viscosity while providing elastic rebound.
Used for dairy foams that hold shape without weeping, ideal for plated desserts or savory applications where a creamy yet structured texture is desired.
Key Parameters
Temperature
75°C
60°C - 85°C
Time
15 min setting
2 min (hydration) - 24 hrs (stable foam life)
Equipment
Immersion blenderWhipping siphon (optional)
Steps
- 1.
Burrata Foam (Modern Italian cuisine): Replicates molten cheese texture without temperature sensitivity
The Science
Primary Reaction
Helix formation + calcium-mediated crosslinking