Kappa forms a strong, rigid gel in conjunction with potassium salts. Kappa forms a brittle gel in conjunction with calcium salts, as listed above. Though kappa can be partly cloudy with a chance of meatballs, it tends to be clear when used with a sugar or syrup base. Similar to George Harrison’s contribution to The White Album, Kappa gels can gently weep. Kappa is found in red seaweeds, and their concentration varies according to species of seaweed used. Carrageenan is extracted from the seaweed into a watery medium, the seaweed is filtered out, and like a ship formerly lost at sea, the Carrageenan is recovered. Willpowder will spare you the details of the extraction process, but the Willpowder A-team will gladly point you towards an informative link, should you require further education. Usage notes:Kappa form gels with potassium and calcium salts, but they have preferred partners. Kappa in solution must be heated above 60 degrees Centigrade. Kappa forms a gel with as little as .5% dosage in water, and as little as .2% with milk, or alternative calcium target rich environments. Kappa provides the strongest gel of in all the Carrageenan world, stronger yet with potassium, but as noted above, strong gels also cry. Kappa can be super charged while flirting with a locust bean gum, which allows the kappa amount to be reduced to 1/3 of the concentration otherwise required, providing a resilient gel which does not bleed, weep, or undergo syneresis.