Kappa is used for Gelification w/ the following properties: Kappa forms a strong, rigid gel in conjunction w/potassium salts and a brittle gel in conjunction w/calcium salts. Kappa tends to be clear when used w/ a sugar or syrup base. Kappa forms a gel with as little as .5% dosage in water, and as little as .2% w/ milk, or other calcium target rich environments.
