Three types of Carrageenans, Kappa, Lambda and Iota. They are the number one vegan and kosher alternative to bovine gelatin
Naturally produced from edible red seaweed, kappa carrageenan is a food grade organic natural thickener, stabilizer & gelling agent commonly used by both amateur cooks and professional chefs. Being the number one vegan and kosher alternative to bovine gelatin, kappa carrageenan is a staple in molecular gastronomy, modernist cooking, and also the dairy and meat product industry. It's frequently use as a firming and gelling agent in milk, cheese, yogurts, and other dairy products, as well as milk- and soy-based beverages, beer, processed meat products, ice cream, and a thousand other things!
Lambda Carrageenan, acts as a non-gelling thickener which provides liquid solutions a rich and velvety texture without flavor loss