The gel melts when reheated therefore it is not resistant to heat. Kappa carrageenan gels are slightly opaque but become clear with sugar.
Kappa Carrageenan is soluble in hot water, induces the formation of a durable, but brittle gel with the addition of potassium ions, increases the gelling and melting temperatures with more potassium ions, however releases water (syneresis) when strong gel is formed. There are three types of carrageenan kappa, iota and lambda. Carrageenan is extracted from red seaweed.
