Carrageenan iota

Carrageenan iota is a gelling agent that reacts with calcium and dairy proteins to create soft, elastic, reversible gels

Description
Carrageenan iota is used as a texturizing agent. It acts as a gelling agent requiring the presence of calcium and, ideally, dairy proteins to react effectively.

Also works with vegetable proteins by increasing its dosage.

Produces an elastic gel capable of regaining its viscosity after mixing.

It is also thermoreversible and freeze-stable.

Dosage and application
0.3% to 1% or 3 to 10 g/kg
Soluble in hot water.

Gelling takes place during cooling.

A thick texture is obtained by filling at a lower temperature: the structure sets in at the same time as solubilization (50-70°C).

Can be used in aqueous, dairy or fruit-based media, provided a minimum amount of calcium is present.

Availability
Kosher; Halal