Your Cart

Iota Carrageenan, 200g

Iota Carrageenan, 200g
Iota Carrageenan, 200g

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 perfect 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.

Write a review

Note: HTML is not translated!
Bad Good
  • Availability: In Stock (more info)
  • Product Code: MSK-1179
Ex VAT: £19.99