Stabilizers & Fibers
Kappa Carrageenan vs Rice Flour in gelato
| Parameter | Kappa Carrageenan | Rice Flour | Δ |
|---|---|---|---|
| Total Solids | 91% | 90% | -1 |
| Sugars | 0% | 0.2% | +0.2 |
| Fat | 0% | 1.4% | +1.4 |
| MSNF | 0% | 0% | 0 |
| Protein | 0.6% | 6.2% | +5.6 |
| POD (sweetening) | 0 | 0.2 | +0.2 |
| PAC (anti-freezing) | 0 | 0.2 | +0.2 |
Per 100 g of product. Δ = Rice Flour minus Kappa Carrageenan. Verified against independent food-science sources on each ingredient page.
The difference that matters
Kappa Carrageenan and Rice Flour sit close on the core balancing numbers, so the choice comes down to flavor, cost and availability rather than a big shift in PAC, POD or solids.
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