Carrageenan Gum

There are three varieties of carrageenan gum: kappa, iota, and lambda. They need to be dispersed in a cold liquid and then heated to above 60°C/140°F to fully hydrate them, except for kappa, which needs to come almost to a boil to gel. It is a thermo-reversible gel. Kappa forms a strong, firm, brittle gel, while iota is a more elastic gel. They both set quickly.