Louis François Carragheenan Sodium Kappa Pf

Louis François Carrageenan Sodium Kappa PF is a premium professional-grade kappa carrageenan — a natural hydrocolloid derived from red seaweed — widely used in professional patisserie, confectionery, and food production as a gelling, thickening, and stabilising agent. Kappa carrageenan produces a firm, brittle gel in the presence of potassium ions, and a softer, more elastic gel in the presence of sodium ions — making the sodium form (Kappa PF) particularly well-suited to applications requiring a smoother, more flexible texture.

Carrageenan is valued for its ability to gel dairy and plant-based milk systems, making it an essential ingredient in professional dairy desserts, plant-based alternatives, and chocolate milk stabilisation. It is also used in meat and fish applications, sauces, and dressings as a thickener and stabiliser.

Key uses:

• Dairy desserts — panna cottas, milk jellies, and set creams with a smooth, elastic texture
• Plant-based milk and dairy alternatives — stabilises and improves mouthfeel
• Chocolate milk and flavoured milk drinks — prevents cocoa sedimentation
• Sauces and dressings — thickens and stabilises emulsions
• Meat and fish applications — improves water retention and texture

Available in a 1kg professional pack. For more professional gelling agents and functional ingredients, explore our full Louis François collection or browse our Sosa Ingredients range.