Molecular Gastronomy can be a daunting topic for even the most well versed and experienced chef. Luckily for all of the curious do-it-yourselfers out there, Molecule-R has created a line of products and tools that make all of the most wonderful properties of Kitchen Chemistry completely available to you in your own kitchen. Kappa Carrageenan is an alternative gelatin, used commonly in molecular gastronomy because of the unique texture it produces. The gelatins made with Kappa Carrageenan are firm with a brittle texture, making them perfect for creating layered presentations when sharp lines and clean corners are important, but movement within the dish is not. Besides being popular in molecular gastronomy, it should also be noted that Kappa Carrageenan is produced is extracted from red algae, and does not contain any animal byproducts; making it a suitable vegan substitute for traditional gelatin.