Would any of these carrageenans work to stabilize whipped? Thank you for all you are doing! I first discovered your world when I made some American style cheese from gourmet cheeses!
Both but pectin gummies will not have the texture of a traditional gummy. Vegan gelatin is a proprietary blend of carrageenans, if you just try to use a single type of carrageenan it also will not have the proper texture: blog.modernistpantry.com/recipes/yummy-vegan-gummy/, blog.modernistpantry.com/advice/pectin-candies/
Can you clarify why, in your vegan marshmallows, the vegan gelatin (carrageenan) is not heated but instead added directly to the whipped mixture without heating up ?
Here is the full recipe so you can see how it works: blog.modernistpantry.com/recipes/very-marvelous-vegan-marshmallow/ When the heated sugar mixture is mixed into the whipped meringue it will activate the Vegan Gelatin enough for this recipe.
Hi, I understand that lambda carrageenan is commonly used in chocolate milk drinks. But is it possible to use kappa-2 carrageenan in milk-based drinks as well? If so, why would companies choose kappa-2 over lambda, and what are the main differences between the two? I’ve heard that kappa-2 is a hybrid between kappa and lambda, but it needs tweaking in terms of ratio for different effects. Can you explain what ratios might be used and how this impacts the final product? Would love to know more about this! Thanks!
We haven't personally experimented with Kappa2 so can't really comment on how it compares to other types of carrageenan. Without extensive it's testing it's not possible to answer these questions in a meaningful way unfortunately.
I'm making a hair gel using carrageenan. Lol it's suppose to be a good film forming humectant and that is ideal for keeping afro textured hair hydrated. Wish me luck 🤞
You would want Lambda, in a starting ratio of 0.1% by weight and adjust from there. Lambda does not need to be heated. modernistpantry.com/products/lambda-carrageenan.html
So lambda carageenan will dissolve right away in tap water? Does it feel sticky on the skin, Im looking for thickener that can be used on body serums. And does lambda also works on acid at alkalines? Without adding anything?
Thank u for your content. Its very helpful. For chocolate milk drinks that are fairly low in fat and high in protein, would it not make sense to use Kappa-2 (a hybrid between kappa and Lambda). Please let me know if that would work and what would be the result/comparison to if i were just to use Lambda. Thank you
Great comparison of seemingly similar products and a good clarification of 'food grade' vs. 'industrial grade' versions of a single substance. Having watched videos of several of your hydrocolloid products, I am starting to get confused about which one to use for what. A comparison video on that subject might be helpful. Or maybe I just need to review the videos you already have on each one.
We are trying to make charts for everything, and there are definitely multiple ingredients that can perform similar functions. That's usually the fun experimentation part :)
@@Modernist_Pantry Good News! As an example, I purchase your product, shown on RUclips as being perfect for lower-fat cocoa mix...and then I cannot remember what else it is used for...or should I use soy lecithin powder? I do remember to use that in baking applications. The chart should help.
Hi! I live near Santa Fe, and I was wondering if there are any issues with using carrageenan at high altitude? Will the carrageenan raise the boiling temp so that 185 is a sure thing even if there's weather? Or will boiling it longer help to get to that temp? Thanks!
I am wanting to make mozzarella and when I put the blended mixture with kappa carrageenan on the stove to cook, the oil separate from the cheese. I'm not sure what I'm doing wrong
We've never experienced that issue. The only advice without having any specifics is to be sure to mix the mixture well during the cooking process. It will also depend on whose recipe you're using.
Used some y'all's kappa carageenan to make some very good vegan mozzarella, but it didn't quite come out as smooth and firm as I had hoped. The recipe seems to have called for a lot more kappa (1.5 TBSP per 50g of cashews + oils and seasonings) than I have seen be used elsewhere, could that be the issue? I see on the cheat sheet on your site, its recommended "usage ratio" is 0.2-2%, I assume that's by weight relative to all the other ingredients?
Yes the usage ratio is based on weight of all ingredients. I'm not sure about this recipe you're talking about if it's all nuts and oils the kappa actually doesn't activate since it's a hydrocolloid which means that it requires water to activate. We've seen a lot of vegan cheese recipes that toss Kappa in but they don't all correctly use kappa.
👋 Hi. How do you use carrageenan for fried chicken? Would you use kappa or iota. Do you heat before you marinate, could you inject to chicken before breading? Many thanks
@@Modernist_Pantry Hi , injecting chicken with a mixture of soy protein concentrate, chicken broth and carrageenan plays a role in making the chicken juicy when fried. I know that soy protein concentrate is used for water retention in meat, now carrageenan apparently plays another role in how the juces are released when you bite into the chicken so therfore releasing the broth brine that is held inside when bit. I been working on kfc herbs and spices which I managed to emulate it on the chicken strips as the same breading is used for both the original and crispy stripes. Now I want to do the original recipe and use these ingredients. I just wanted to how do we prepare carrageenan and mix with soy protein concentrate and chicken broth brine? Many thanks
@@cooking_innovations We haven't done any research around injectable brines yet, so can't really advise on how much to use or what type. To incorporate the carrageenan is pretty straightforward, just add it to your brine mix heated to 180F with even dispersion.
Hi, Thanks a ton for such a great video. I have had disasters in using Carrageenan. Could you help me a request: a. Point me to a video that shows how to use Kapps or iota in panna cotta? I am interested in a) avoiding lumps when carrageenan is soaked in water, b) before adding it to milk+cream combination, should it be first soaked in water, if yes, what shld be the temp of water, c) since I am preping tea panna cotta, the tea flavors will have to be infused in milk+cream for prolonged time, is it ok for carrageenan to be on heat for this prolonged time?
You'll need a high shear blender for dispersing carrageenan and also sprinkle it into the blender slowly instead of dumping it in all at once, that is the key to avoiding lumps. Carrageenan is fine to stay heated. Kappa and Iota need to be heated to 180F to activate.
@@Modernist_Pantry thank you. So, instead of adding it to warm water and then the mixture to panna cotta, I can directly add it to milk+cream? Also, in your chart, you mention, that carrageenan should be added after hydration - why is that? I usually use Kappa. I was planning to add milk+cream+kappa+sugar together and heat it.
One more Q: Would you have a no-bake cold cheesecake recipe that uses carrageenan? I have mango no-bake cheesecake recipe with gelatin that doesn't heat the filling (cream cheese+heavy cream+white choco+mango puree) at all, hence, I don't think I can just substitute it with carrageenan without modifying the steps of the recipe. Can you advice?
Are you trying to avoid using gelatin? Instagel is really the best product for this recipe - it is a cold setting gelatin. The only carrageenan that doesn't require heating is Lambda (modernistpantry.com/products/lambda-carrageenan.html) and you can certainly experiment with trying to substitute it in your recipe, but lambda doesn't gel cold. The ratios will also definitely not be the same so you'll need to do R&D to try to find your desired result.
@@Modernist_Pantry Yes. I am a vegetarian and hence, prefer carrageenan over gelatin. Is there any exclusive recipe for cheesecake (no-bake) using kappa carageenan?
Hi Guys, nice vlog...doing some work on analogue cream using kapa caragenan...the problem is the milk quickly thickens when its going through the plate heat exchanger...would you suggest to replace it with lamda? Thanks...do you have a recipe for that..would love to try that out
Hey guys thanks for an informative video on carrageenan's. I am just wondering if you have any other suggested vegan hydrocolloids to gel vegan milks (preferably soft gels) apart from carrageenan's. Thanks
I have a really important question how does lambda compare to Xanthan and other thickeners for dairy and nut milk I like to add lecithin and I’ve considered mono diglycerides
Lambda will help with the mouthfeel, and we don't recommend xanthan for dairy and nut milks it doesn't have quite the right texture. Mono & Diglycerides require heating so unless you're going to be boiling your milk it won't work.
You would have to R&D this... since there's no perfect plant-based egg replacement. We do have our Eggz Essential, but it does not contain any carrageenan. modernistpantry.com/products/vegan-eggz-essential.html
Can I use any of those to thicken vegan dulce de leche? Trying to achieve a pretty thick consistency, creamy but dense. Thank you so much for the video!
@@Modernist_Pantry is it be possible to make aloe Vera gel from aloe Vera liquid? I’d like to make holistic cosmetics -facial cream with it. Which one would be a good choice please? All your help is greatly appreciated. 💕🙏🏻
I’m using carrageenan or like products in my holistic cosmetics. You salved my problem today that I’ve been working on, for 2 years. THANK YOU💕💕💕
Thanks for sharing!!
THANK YOU FOR SHARING YOUR KNOWLEDGE.
أنت حقا ممتع ومدهش متابعك من المخيمات في ادلب من سوريا
Would any of these carrageenans work to stabilize whipped? Thank you for all you are doing! I first discovered your world when I made some American style cheese from gourmet cheeses!
Check out our episode all about whipped cream stabilizers: blog.modernistpantry.com/wtf/the-secret-of-whipped-cream-stabilizers/
Carrageenan vs pectin for gummieS?
Both but pectin gummies will not have the texture of a traditional gummy. Vegan gelatin is a proprietary blend of carrageenans, if you just try to use a single type of carrageenan it also will not have the proper texture: blog.modernistpantry.com/recipes/yummy-vegan-gummy/, blog.modernistpantry.com/advice/pectin-candies/
Can you clarify why, in your vegan marshmallows, the vegan gelatin (carrageenan) is not heated but instead added directly to the whipped mixture without heating up ?
Here is the full recipe so you can see how it works:
blog.modernistpantry.com/recipes/very-marvelous-vegan-marshmallow/
When the heated sugar mixture is mixed into the whipped meringue it will activate the Vegan Gelatin enough for this recipe.
Thank you for thorough detailed video, which type must I use for iced coffee and tea?
Depends on what you're trying to do. if you're just emulsifying milk into it then lambda
Beautiful. Thank you.❤️🙏🏻👍🌍☮️
You are so welcome!
Hi, I understand that lambda carrageenan is commonly used in chocolate milk drinks. But is it possible to use kappa-2 carrageenan in milk-based drinks as well? If so, why would companies choose kappa-2 over lambda, and what are the main differences between the two? I’ve heard that kappa-2 is a hybrid between kappa and lambda, but it needs tweaking in terms of ratio for different effects. Can you explain what ratios might be used and how this impacts the final product? Would love to know more about this! Thanks!
We haven't personally experimented with Kappa2 so can't really comment on how it compares to other types of carrageenan. Without extensive it's testing it's not possible to answer these questions in a meaningful way unfortunately.
Is the refined lambda Carrageenan absolutely tasteless? I bought lambda from another seller and it stinks like old fish.
sounds like it wasn't refined. Our carrageenan is refined and should not have any effect on taste.
@@Modernist_Pantry So when you dissolve it in water, the solution is clear and not cloudy?
Hi!
If I want to make sausage/meatball, what should I do with carrageenan? Can I just mix that powder directly into the other ingredients?
She would you put carrageenan in a sausage or meatball?
looks fantastic, does iota carageenan allows freezeing? i want ot make panna cotta without animal gelatin ... thanks
Yes, iota carrageenan s thermoreversible
I cannot wait to try this recipe!
Hope you like it!
I'm making a hair gel using carrageenan. Lol it's suppose to be a good film forming humectant and that is ideal for keeping afro textured hair hydrated. Wish me luck 🤞
Good luck! We have no idea how to do that but sounds very interesting
How did it go?
How could I use carrageenan to thicken chocolate milk? What would be the ratio for 8 fl oz and would I have to cook it? Thanks!
You would want Lambda, in a starting ratio of 0.1% by weight and adjust from there. Lambda does not need to be heated.
modernistpantry.com/products/lambda-carrageenan.html
Can I use lambda to stabilize milkshakes?
Yes, it would help
So lambda carageenan will dissolve right away in tap water? Does it feel sticky on the skin, Im looking for thickener that can be used on body serums. And does lambda also works on acid at alkalines? Without adding anything?
hydrocolloids do not dissolve in water without high shear. We don't work with body serums
@@Modernist_Pantry does lambda solution feels sticky on the skin?
Thank u for your content. Its very helpful. For chocolate milk drinks that are fairly low in fat and high in protein, would it not make sense to use Kappa-2 (a hybrid between kappa and Lambda). Please let me know if that would work and what would be the result/comparison to if i were just to use Lambda. Thank you
If I am going to make a Jam what type of carregeenan should I use? Kindly advise please
You can't use carrageenan to make jams. You need pectin. blog.modernistpantry.com/advice/picking-the-right-pectin/
Great comparison of seemingly similar products and a good clarification of 'food grade' vs. 'industrial grade' versions of a single substance. Having watched videos of several of your hydrocolloid products, I am starting to get confused about which one to use for what. A comparison video on that subject might be helpful. Or maybe I just need to review the videos you already have on each one.
We are trying to make charts for everything, and there are definitely multiple ingredients that can perform similar functions. That's usually the fun experimentation part :)
@@Modernist_Pantry Good News! As an example, I purchase your product, shown on RUclips as being perfect for lower-fat cocoa mix...and then I cannot remember what else it is used for...or should I use soy lecithin powder? I do remember to use that in baking applications. The chart should help.
@Em Jay Not yet on the everything chart, most WTFs that feature multiple ingredients will have their own chart
Hi! I live near Santa Fe, and I was wondering if there are any issues with using carrageenan at high altitude? Will the carrageenan raise the boiling temp so that 185 is a sure thing even if there's weather? Or will boiling it longer help to get to that temp? Thanks!
there shouldn't be any issues. If you're at boil you're way beyond 185
I am wanting to make mozzarella and when I put the blended mixture with kappa carrageenan on the stove to cook, the oil separate from the cheese. I'm not sure what I'm doing wrong
We've never experienced that issue. The only advice without having any specifics is to be sure to mix the mixture well during the cooking process. It will also depend on whose recipe you're using.
Used some y'all's kappa carageenan to make some very good vegan mozzarella, but it didn't quite come out as smooth and firm as I had hoped. The recipe seems to have called for a lot more kappa (1.5 TBSP per 50g of cashews + oils and seasonings) than I have seen be used elsewhere, could that be the issue?
I see on the cheat sheet on your site, its recommended "usage ratio" is 0.2-2%, I assume that's by weight relative to all the other ingredients?
Yes the usage ratio is based on weight of all ingredients. I'm not sure about this recipe you're talking about if it's all nuts and oils the kappa actually doesn't activate since it's a hydrocolloid which means that it requires water to activate. We've seen a lot of vegan cheese recipes that toss Kappa in but they don't all correctly use kappa.
👋 Hi. How do you use carrageenan for fried chicken? Would you use kappa or iota. Do you heat before you marinate, could you inject to chicken before breading? Many thanks
What do you hope to gain with the carrageenan?
@@Modernist_Pantry Hi , injecting chicken with a mixture of soy protein concentrate, chicken broth and carrageenan plays a role in making the chicken juicy when fried. I know that soy protein concentrate is used for water retention in meat, now carrageenan apparently plays another role in how the juces are released when you bite into the chicken so therfore releasing the broth brine that is held inside when bit. I been working on kfc herbs and spices which I managed to emulate it on the chicken strips as the same breading is used for both the original and crispy stripes. Now I want to do the original recipe and use these ingredients. I just wanted to how do we prepare carrageenan and mix with soy protein concentrate and chicken broth brine? Many thanks
@@cooking_innovations We haven't done any research around injectable brines yet, so can't really advise on how much to use or what type. To incorporate the carrageenan is pretty straightforward, just add it to your brine mix heated to 180F with even dispersion.
Thanks. Thats great 👍
Hi, Thanks a ton for such a great video. I have had disasters in using Carrageenan. Could you help me a request: a. Point me to a video that shows how to use Kapps or iota in panna cotta? I am interested in a) avoiding lumps when carrageenan is soaked in water, b) before adding it to milk+cream combination, should it be first soaked in water, if yes, what shld be the temp of water, c) since I am preping tea panna cotta, the tea flavors will have to be infused in milk+cream for prolonged time, is it ok for carrageenan to be on heat for this prolonged time?
You'll need a high shear blender for dispersing carrageenan and also sprinkle it into the blender slowly instead of dumping it in all at once, that is the key to avoiding lumps. Carrageenan is fine to stay heated. Kappa and Iota need to be heated to 180F to activate.
@@Modernist_Pantry thank you. So, instead of adding it to warm water and then the mixture to panna cotta, I can directly add it to milk+cream? Also, in your chart, you mention, that carrageenan should be added after hydration - why is that? I usually use Kappa. I was planning to add milk+cream+kappa+sugar together and heat it.
@@Dancingdoll27 it's the sugar that should be added after hydration to prevent it from messing with the hydration.
Can i use any of this to make keto bread /rolls 🍞..I do not like using xanthan gum
Not really
One more Q: Would you have a no-bake cold cheesecake recipe that uses carrageenan? I have mango no-bake cheesecake recipe with gelatin that doesn't heat the filling (cream cheese+heavy cream+white choco+mango puree) at all, hence, I don't think I can just substitute it with carrageenan without modifying the steps of the recipe. Can you advice?
Are you trying to avoid using gelatin? Instagel is really the best product for this recipe - it is a cold setting gelatin. The only carrageenan that doesn't require heating is Lambda (modernistpantry.com/products/lambda-carrageenan.html) and you can certainly experiment with trying to substitute it in your recipe, but lambda doesn't gel cold. The ratios will also definitely not be the same so you'll need to do R&D to try to find your desired result.
@@Modernist_Pantry Yes. I am a vegetarian and hence, prefer carrageenan over gelatin. Is there any exclusive recipe for cheesecake (no-bake) using kappa carageenan?
say If we want to make Entremet cake and desserts or the mirror glaze can we use the kappa / iota carrageenan to get the same result as gold gelatin ?
We haven't done a vegan version of mirror glaze so can't comment on that, it could work but it will take some experimentation to get the ratios right.
You can use NH pectin. On youtube you can search for neutral glaze by bavette-gastronomia. He is a pastry chef with many informative recipe videos.
Does Carrageenan have calories ? Or is it calorie free ? I’m wanting to use it for healthier deserts .
Carrageenan has some calories from fiber but realistically in any application you're using so little that the per serving caloric impact is tiny.
Which one should I use for marshmallows, the vegan gelatin? Not the kappa?
Here is our marshmallow recipe - blog.modernistpantry.com/recipes/very-marvelous-vegan-marshmallow/
@@Modernist_Pantry shoot! It has sugar in it! ☹️
What’s a good buffer is using carrageenan with pH sub 4? Sodium citrate?
Sodium citrate in a ratio of 0.8% of the total weight of the recipe.
Is there (or was there) a beta carrageenan? I kind of remember seeing it on some food labels.
We are not aware of this. There is beta carotene which is a popular supplement. But it has no relation to carrageenan.
Tôi có thể mua gelatin thuần chay ở đâu?
On our website: modernistpantry.com/products/druids-grove-vegan-gelatin.html
Hi Guys, nice vlog...doing some work on analogue cream using kapa caragenan...the problem is the milk quickly thickens when its going through the plate heat exchanger...would you suggest to replace it with lamda? Thanks...do you have a recipe for that..would love to try that out
Check out this episode: blog.modernistpantry.com/wtf/the-secret-of-plant-based-coffee-creamer/
Hey guys thanks for an informative video on carrageenan's. I am just wondering if you have any other suggested vegan hydrocolloids to gel vegan milks (preferably soft gels) apart from carrageenan's. Thanks
Check out Gellan Gum LT100: modernistpantry.com/products/gellan-gum-lt100-high-acyl-gellan-gum.html
I have a really important question how does lambda compare to Xanthan and other thickeners for dairy and nut milk I like to add lecithin and I’ve considered mono diglycerides
Lambda will help with the mouthfeel, and we don't recommend xanthan for dairy and nut milks it doesn't have quite the right texture. Mono & Diglycerides require heating so unless you're going to be boiling your milk it won't work.
Great thank you 🙂
What carrageenan is used for ice cream?
Try Lambda
So helpful, thank you!!!
You're so welcome!
is lamda safe? many say it is cancerous
It is not. It is FDA-approved as safe. There is a lot of misinformation on the internet.
@@Modernist_Pantry ty
I am making a vegan egg omelette...what carrageenan should I use?
You would have to R&D this... since there's no perfect plant-based egg replacement. We do have our Eggz Essential, but it does not contain any carrageenan.
modernistpantry.com/products/vegan-eggz-essential.html
Video says soluble at 180°. But (your)website says 140°.
Not sure which is right..
Kappa at 180, Iota at 140, Lambda is cold water soluble.
Can I use any of those to thicken vegan dulce de leche? Trying to achieve a pretty thick consistency, creamy but dense. Thank you so much for the video!
Try a small amount of iota carrageenan for dulce de leche with a usage ratio of 0.1-0.2%.
Hi! What is the purpose of the gellan gum here?
Not sure what you mean? These are all carrageenans.
@@Modernist_Pantry Woops! Sorry, meant to comment that on the Versawhip video, don't know how I ended up commenting it here
@@YaamFel the meringue? The gellan gum adds stability
@@Modernist_Pantry Gotcha, thanks!
Would Lambda work well in Sorbet?
It will definitely help, we do prefer Perfect Sorbet though for that application: modernistpantry.com/products/perfect-sorbet.html
lambda + cmc + guar are synergistic in sorbet and neither requires heating
Actually I spoke too soon. I was expecting you to explain how to use kappa in vegan cheese. I still have no idea.
Here's a recipe that walks through steps to make a vegan cheese: blog.modernistpantry.com/recipes/chef-skyes-vegan-muenster/
@@Modernist_Pantry is it be possible to make aloe Vera gel from aloe Vera liquid? I’d like to make holistic cosmetics -facial cream with it. Which one would be a good choice please? All your help is greatly appreciated. 💕🙏🏻
@@Erica-yr3gf We have no experience with cosmetics. We deal only with food applications.
Who came up with your symbol? Very creative;)
Do you guys have a cheat-sheet chart for carrageenans, like you do for pectins and HPMC?
We sure do: blog.modernistpantry.com/cheat-sheets/carrageenan-cheat-sheet/
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