Carrageenan is obtained by extracting a kind of seaweed. It is also known as Irish moss with the E407 code. The type used in cheese making is in powder form. Kappa, iota and lambda. Of these, kappa has a hard gel form and is often used instead of agar for vegan cheese making. It is also common to use as a binder agent in toothpaste.
May 02, 2013· Agar is produced from various red seaweeds which have been freeze dried then formed into bars called kanten. The kanten bars are sometimes broken up into flakes or ground into a powder. I find you have to be careful with using agar powder because it can make the gel tough.
Sep 23, 2014· You may need to play around depending on your recipe. 1. Agar, Agar-Agar, or Kanten. . 1 teaspoon agar powder = 1 tablespoon agar flakes = 1/2 agar bar (Image credit: Only Fabrizio) 2. Carrageenan, Carrageen, or Irish Moss . melts in the mouth. Use iota carrageenan for soft gels and puddings and kappa carrageenan in harder gel products.
Carrageenan has strong stability and its dry powder does not readily degrade in long-term placement. It is also very stable in neutral and alkaline solution, it will not be hydrolyzed even when heated. But in acidic solution (especially the pH value ≤ 4.0), Carrageenan is prone to acid hydrolysis with the gel strength and the viscosity decreased.
On the other hand, if it's meant to simulate a hard cheese (which is likely if the recipe calls for kappa as opposed to iota carrageenan) then agar-agar is probably a better choice; you'd use about 1/3 of the amount of carrageenan (or less) and, again, it's a different process, you'd basically need to boil it for a few minutes to get decent .
Carrageenan vs Agar. Carrageenan makes a better quality melting cheese. It is also better for aged hard cheese as it can be added directly to the recipe while agar needs to be dissolved first, thereby introducing more liquid which will negatively affect the texture and aging process, and could encourage mould. Replacing Carrageenan With Agar
Iota carrageenan foams are made from iota carrageenan fluid gels that are dispensed from a whipping siphon. These foams are thick, fine foams that are very dense. For iota carrageenan foams, the more iota carrageenan you use the denser the resulting foam will be. The foams will range from light foams starting around 0.2% up to denser foams at 1.0%.