Carrageenan iota
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 heated
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.
Do you have any questions about this product?
Louis François tip
Pre-disperse iota carrageenan in some of the sugar. After gelling, the mixture can be blended to obtain a softer texture.
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