Our Carrageenan Iota is a premium quality product. It can be used to make soft elastic gels which are both freeze/thaw stable. It makes crystal clear gels and glazes and is perfect for topping mousses, cakes and flans. Carrageenan Iota gel strengthens in the presence of calcium, making it perfect for use in milk and dairy based recipes, such as instant crème brulee.
CLICK HERE TO SEE VIDEO RECIPE – COCONUT MOUSSE USING CARRAGEENAN
- Create soft elastic gels
- Create clear gels and glazes
- Create milk based gels
- Ideal for pannacotta’s
- A vegetarian alternative to gelatine
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Encase liquids
How to use:
Dosage Rates: 0.2% – 2.0%
Carrageenan forms into a gel with potassium and calcium salts. To make the gel, pour the powder into the water/solution. Heat up to 70°C until completely dissolved while constantly stirring. The gel forms as the solution cools. Ph Solubility: 4.5 – 10.
Storage Conditions: Dark, dry and cool conditions. Shelf life of 2 years.
Ingredients: 100% Pure Carrageenan E407.
Dietary Information: Suitable forVegan’s & Vegetarian’s, Non GMO, Gluten Free, Halal friendly, Kosher friendly.
Typical Nutritional Information:
Based on typical content/100g
| Energy: | 240kCal |
| Sodium: | 0.2g |
| Carbohydrate: | 90% |
| Fat: | 0g |
| Fibre: | 60g |