Apparently contains carrageenan and potassium chloride. From further research it seems to be irish moss and used as food addictive. The science sorta goes over my head but wikipedia does state that "it is a family of linear sulfated polysaccharides" and that "There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three."
Anyone used this before, is it ok or would it be better to shelf it and get agar? It sets up almost as clear as water, tastes a little sweet. What ratios if it is ok?
Edited by PolarDBN, 23 August 2018 - 05:02 PM.