Carraghénane Iota is a natural hydrocolloid extracted from red seaweed (Eucheuma spinosum), prized in professional pastry-making, culinary arts, and food production for its ability to produce soft, elastic, and thixotropic gels.
Unlike Kappa carrageenan — which sets into a firm, brittle gel — Iota carrageenan forms a flexible, cohesive gel that holds its shape while remaining smooth and creamy in texture. It is particularly valued for preparations that require a silky mouthfeel combined with a stable structure. Its gels are also thermoreversible and syneresis-resistant, meaning they do not weep or release liquid over time.
Iota carrageenan works synergistically with calcium ions, making it ideal for dairy-based applications such as creams, flans, and panna cottas. The 1 kg box format is designed for professional and semi-professional use.
• Origin: red algae (Eucheuma spinosum) — 100% natural• Gel texture: soft, elastic, and thixotropic (self-healing after agitation)• Thermoreversible: melts and resets repeatedly without quality loss• Syneresis-resistant: no liquid separation over time• Activates optimally in the presence of calcium ions• Recommended dosage: 2–10 g per litre depending on desired firmness• Applications: dairy creams, flans, mousses, chocolate gels, savoury preparations, molecular cuisine• Format: 1 kg resealable professional box — ref. 10117• Suitable for: vegan, vegetarian, and halal preparations
