Carrageenan Iota

Carrageenan Iota, What is it?

Our Carrageenan Iota is a premium-quality powder sourced from Europe. Carrageenan is a natural hydrocolloid extracted from red algae of the Rhodophyceae family. Unlike Carrageenan Kappa, our Iota variant appears as a light ivory colored powder. It possesses no discernible odor or taste. While both Kappa and Iota carrageenans are commonly used in food applications, they exhibit distinct characteristics. Carrageenan Iota is particularly prized for its ability to form soft, flexible gels that remain stable even when subjected to freezing and thawing processes. This makes it a preferred choice for creating delicate textures in various culinary applications. As a superior vegan alternative to gelatin, Carrageenan Iota is renowned for producing smooth gels and creamy icings, making it ideal for applications such as mousse, cake frosting, and flans.

In addition to its use in desserts, Carrageenan Iota is extensively utilized in ice cream production due to its interaction with naturally occurring calcium in dairy products. It solidifies at room temperature and is also employed in spherification techniques to enhance the texture of sodium alginate films. Moreover, gels formed with Carrageenan Iota are further reinforced in the presence of calcium, making it well-suited for use in recipes containing milk or cream. To enhance gel strength, calcium lactate can be added to the liquid mixture. Carrageenan Iota also finds application in dairy products like cottage cheese and yogurt to prevent the separation of liquids and fats. It readily dissolves in hot water and is suitable for vegans, vegetarians, and ovo-lacto-vegetarians. 

Carrageenan Iota. Differences between carrageenans?

Carrageenan Iota exhibits distinct gel properties based on the substances it interacts with:

Produces a soft and flexible gel when in contact with potassium.
Forms a brittle, firm gel in the presence of rich calcium solutions.
Regardless of the interaction, the resulting gel is opaque, making it perfect for glazes and coatings. Notably, these properties distinguish Carrageenan Iota from Carrageenan Kappa.

Carrageenan Iota, How is it used?

Carrageenan, including the Iota variant, is a fundamental ingredient in molecular gastronomy. When heated, it becomes active, although it can be utilized without heating in calcium-rich solutions. Soluble in water above 70°C, Carrageenan Iota does not dissolve in oils or fats. It is well-suited for preparing a variety of products, including desserts, puddings, mousses, icings, and milkshakes. Widely employed in the dairy industry and vegan cheese production, Carrageenan Iota must be heated to approximately 95°C to activate, thickening upon cooling to 55°C. This characteristic enables its use in hot dishes while maintaining desired properties.

Extensively utilized in molecular gastronomy, Carrageenan Iota is often employed in techniques where a frozen product is immersed in a solution of liquid and Carrageenan Iota around 55 degrees Celsius, resulting in a homogeneous carrageenan film formation. Detailed instructions for this technique can be found on our YouTube channel.

Carrageenan Iota in molecular gastronomy?

In molecular gastronomy, Carrageenan Iota is a staple ingredient, frequently combined with other hydrocolloids like agar agar to create diverse textures, allowing chefs to explore new realms of culinary creativity.

Carrageenan Iota, where to buy it?

Our Carrageenan Iota is available in various convenient formats:

• Carrageenan Iota 100g
• Carrageenan Iota 250g
• Carrageenan Iota 500g
• Carrageenan Iota 5kg