A natural hydrocolloid, carrageenan is a natural extract from specific red seaweed species that are farmed and processed. It is used as a suspending and emulsifying stablizer, thickener, binder and gelling agent. These outstanding properties makes it a very versatile ingredient, finding more usage in meat. Typical applications include cooked cured ham, poultry roll, and turkey breast. This refined kappa type is soluble in hot water at temperatures above 140 F. It is soluble in cold water medium when mixed with sodium salt. The same is true for both conditions when the medium is milk. The usage level is 0.3-0.6%. Net weight: 23 oz.