Carragenina Iota

Carrageenan Iota, what is it?

Our Carrageenan Iota is a premium 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 has no discernible odor or taste. Although both Carrageenan Kappa and Iota are commonly used in food applications, they have distinct characteristics. Carrageenan Iota is particularly valued for its ability to form soft, pliable gels that remain stable even when subjected to freezing and thawing processes. This makes it a favorite 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 glazes, making it ideal for applications such as mousse, cake frosting, and flans.

In addition to its use in desserts, Carrageenan Iota is widely used in ice cream production due to its interaction with the natural calcium found in dairy products. It solidifies at room temperature and is also used in spherification techniques to improve the structure of sodium alginate films. Additionally, gels formed with Carrageenan Iota are further strengthened in the presence of calcium, making it suitable for use in recipes containing milk or cream. To increase the strength of the gel, calcium lactate can be added to the liquid mixture. Carrageenan Iota is also used in dairy products such as ricotta and yogurt to prevent the separation of liquid and fat. It dissolves easily in hot water and is suitable for vegans, vegetarians and ovo-lacto-vegetarians.

Carrageenan Iota. Differences between carrageenans?

Iota carrageenan exhibits distinct gel properties depending on the substances it interacts with:

It produces a soft, flexible gel on contact with potassium.
It forms a brittle, solid gel in the presence of calcium-rich solutions.
Regardless of the interaction, the resulting gel is opaque, making it perfect for glazes and coatings. In particular, these properties distinguish Carrageenan Iota from Carrageenan Kappa.

Carrageenan Iota, how to use it?

Carrageenan, including the Iota variant, is a key ingredient in molecular gastronomy. It becomes active when heated, although it can be used without heating in calcium-rich solutions. Soluble in water above 70°C, Carrageenan Iota does not dissolve in oils or fats. It is suitable for making a variety of products, including desserts, puddings, mousses, icings and milkshakes. Widely used in the dairy industry and in vegan cheese production, Carrageenan Iota must be heated to around 95°C to activate, thickening after cooling to 55°C. This characteristic allows it to be used in hot dishes while maintaining the desired properties.

Widely used in molecular gastronomy, Carrageenan Iota is often employed in techniques where a frozen product is immersed in a solution of liquid and Carrageenan Iota at around 55 degrees Celsius, resulting in the formation of a homogeneous film of carrageenan. 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, often combined with other hydrocolloids such as agar agar to create different textures, allowing chefs to explore new realms of culinary creativity.

Carrageenan Iota, where to buy it?

Our Iota Carrageenan is available in various convenient formats:

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