Kappa carrageenan can be used to create firm, brittle gels and is especially effective at gelling dairy-based liquids. To gel, the liquid must contain either calcium or potassium that is free to bind with the kappa carrageenan. If the base ingredient lacks calcium it can be added in the form of calcium salts like calcium lactate or calcium chloride or potassium salts like potassium citrate or potassium phosphate.
Kappa carrageenan can also be combined with locust bean gum to strengthen the gels and make them less elastic.
You can find out more about kappa carrageenan from my how to use kappa carrageenan guide or any of the kappa carrageenan articles and recipes below.