Stabilizers & Fibers
Kappa Carrageenan vs Xanthan Gum in gelato
| Parameter | Kappa Carrageenan | Xanthan Gum | Δ |
|---|---|---|---|
| Total Solids | 91% | 100% | +9 |
| Sugars | 0% | 0% | 0 |
| Fat | 0% | 0% | 0 |
| MSNF | 0% | 0% | 0 |
| Protein | 0.6% | 0% | -0.6 |
| POD (sweetening) | 0 | 0 | 0 |
| PAC (anti-freezing) | 0 | 0 | 0 |
Per 100 g of product. Δ = Xanthan Gum minus Kappa Carrageenan. Verified against independent food-science sources on each ingredient page.
The difference that matters
Xanthan Gum is denser in total solids (100% vs 91%), so it thickens body faster and needs less to hit the same dry-matter target.
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