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Home / Iota Carageenan Value Pack
Iota Carageenan Value Pack
Iota Carageenan Value Pack

Iota Carageenan Value Pack

(1kg)

Product Code: MSK-3854
Availability: In Stock
Categories: Soft/Elastic Jellies

Iota Carrageenan – make soft, elastic vegetarian gels, an ideal alternative to gelatine.

£41.99 ex VAT


The term carrageenan originated from a coastal town in Southern Ireland, called Carrageen.  In that town, many years ago, housewives simply boiled the seaweeds - Irish moss - to make jellies and puddings.

Today, carrageenan, a natural hydrocolloid, is a powder extracted from various species of red algae that are farmed and processed.

  • Makes soft, elastic gels which are freeze/thaw stable and unlike gelatine gels can be used as a glaze for semi fredo and parfaits.
  • Make crystal clear gels, perfect for topping mousses or flans.
  • Iota gels strengthen in the presence of calcium, making them prefect for use in milk based recipes.

Applications: Soft ambient gels.  Milk based gels.  Suspensions.  Ice cream stabiliser.

Rate of hydration:  Rapid

Comments:  Clear gels with no bleeding of liquids. Gel is freeze/thaw stable. Gel is not heat stable.  Forms gels most strongly with calcium salts, followed by potassium salts.  (The reverse reactivities to Kappa Carrageenan).

Gel Strength:  Soft, elastic gels

Colour:  Cream powder

Solubility:  Hot

Ph Solubility:  4.5 - 10

Doseage Rates:  0.2% - 2.0%

High melting temperature

Gelatine jellies have long been favoured because they melt at body temperature, giving a smooth mouth feel and easy release of flavours. However, if they are stored for a day or two, they toughen and are less pleasant to eat. Gels made from iota carrageenan have a high melting temperature, so they do not melt on hot days and do not require refrigeration to make them set, so these are advantages in hot weather or kitchens, and a further advantage is that they do not toughen on storage.





  • Vegetarian jellies and pannacotta
  • Instant crème brulles
  • Hot water soluble
  • Elastic gels formed with calcium salts
  • Clear gel with no bleeding of liquids (no synaeresis)
  • Gel is freeze/thaw stable
  • Typical use levels- 0.02 to 2.0%

Both kappa and iota carrageenan form gels with potassium and calcium salts. Aqueous solutions of both carrageenans must be heated above 60°C for the carrageenan to dissolve, and after addition of the salt, the gel forms as the solution cools.

Iota forms gels most strongly with calcium salts, followed by potassium salts - the reverse of kappa reactivities. Calcium gels are soft and resilient and are virtually free of bleeding. They can be frozen and thawed without destroying the gel. They show an unusual property for a gel: thixotropic flow; this means the gel can be stirred and it will flow like a thick liquid, but if left to stand it will gradually reform a gel.

Gelatine jellies have long been favoured because they melt at body temperature, giving a smooth mouth feel and easy release of flavours. However, if they are stored for a day or two, they toughen and are less pleasant to eat. Gels made from iota carrageenan have a high melting temperature, so they do not melt on hot days and do not require refrigeration to make them set, so these are advantages in hot weather or kitchens, and a further advantage is that they do not toughen on storage.

Carrageenan gels should not be made using double cream as the high fat content  can prevent the gel from forming.

Carrageenan gels should not be agitated during the setting process as this may break down the gel.

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