Description
Seaweed-derived carrageenan forms a delicate gel matrix when combined with dairy.
Technical
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.
Culinary Significance
Produces a uniquely smooth, slightly elastic texture distinct from animal gelatin desserts.
Science
Primary Reaction
Helix-coil transition of carrageenan
Parameters
Temperature
75°C optimal
45°C to 85°C range
Time
8h
4h – 24h
Equipment
Linen straining clothCopper pudding mold
Sensory Profile
Aroma ()