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The Secret of Kappa Carrageenan and Locust Bean Gum

May 10, 2022Cole Whitney
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Kappa CarrageenanLocust Bean Gum


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WTF Gum Synergies at Work: Kappa Carrageenan & Locust Bean Gum

Kappa Carrageenan is a great gelling agent, and Locust Bean Gum is a fantastic thickening agent. When combined, they synergize to create a beautifully clear, elastic thermo-reversible gel. Scott and Janie showcase how to make the most of your hydrocolloids, and share one of our favorite recipes, a ramen inspired deviled egg… on this week’s episode of WTF.

Product Links:

  • Kappa Carrageenan
  • Locust Bean Gum

Recipe Links:

  • Ramen Inspired Deviled Egg
  • Quick and Rich Miso Ramen Broth
  • Essence of Mushroom Gel Noodle
  • Timeless Tea Egg

References and Other Links you Might Like!

  • WTF – Carrageenan
  • WTF – Locust Bean Gum
  • WTF – Xanthan Gum
  • WTF – Super Agar
  • WTF – Functional Properties of Agar
  • WTF – Fluid Gels

About ‘We Transform Food’

We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.

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Comments (2)

Frank Nelson

May 13, 2022 9:54 am

gelling agents with acids like fruits

Philip R Martin

May 15, 2022 7:05 pm

I have an idea for future segment. When making a reduction using red wine and aromatics then adding it to a brown sauce or the like, thickening the sauce with a cornstarch or other but not using a roux, after awhile, the thckened sauce will break down and lose it’s viscosity. Is this the result of tannins in the wine or heat or a combination of both. Thank you , Phil

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