Vegetable gelatin
11114-20-8
Water
Room Temperature
Kappa carrageenan binds water to form strong, rigid gels in the presence of potassium salts. As the level of potassium is increased, the gel structure becomes tightly aggregated and may result in syneresis (moisture on the gel surface).
0.1 lbs
Research or further manufacturing use only, not for food or drug use.