Stabilizers & Fibers
Substitutes for Kappa Carrageenan in gelato
Kappa carrageenan (E407) is a sulfated galactan polysaccharide extracted from red seaweed. In gelato it acts as a secondary (auxiliary) stabilizer, reacting with milk casein to prevent wheying-off and controlling ice-crystal growth for a smoother body. If you're out of kappa carrageenan or need a different profile, these are the closest functional swaps — ranked by how similar they are on the balancing numbers, with the impact of each swap.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Swap ~1:1, then expect only minor balance shifts.
Test the swap before you make it
Free balancer · no signup wall · see exactly how the substitution shifts PAC, POD and Total Solids.
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