What You Need to Know
κ-carrageenan undergoes helix formation upon cooling below 60°C, creating a thermoreversible gel stabilized by potassium ions. The sulfate groups interact with casein micelles in milk.
Produces a uniquely smooth, slightly elastic texture distinct from animal gelatin desserts.
Key Parameters
Temperature
75°C
45°C - 85°C
Time
8h
4h - 24h
Equipment
Linen straining clothCopper pudding mold
Steps
- 1.
Carrageenan Blancmange (Connemara): Provides structural integrity without flour
The Science
Primary Reaction
Helix-coil transition of carrageenan