Carrageenan iota

Seaweed extract for soft gels

Applications : Crème brulée, Pana Cotta, Crèmeux, Flan, etc.

Properties : Soft gel, freeze-resistant, thermoreversible

Dosage : 0.8 to 3 g/kg total mass

The
product in detail

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

0.08% to 0.30% or 0.8 to 3 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

Use

Thermoreversible

Can be used hot

Freeze-resistant

Packaging and storage

Packaging options

  • 150g (item code: 10042)
  • 1kg (item code: 10117)
  • 25kg (item code: 10046)

Protect from moisture and heat in closed packaging. Protect from light.

Applications

Applications on offer

Crème brulée, Pana Cotta, Crémeux, Flan, etc.

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