Iota Carageenan
2.2 lb - sold by each
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.
Applications
Crème brulée, Pana Cotta, Crèmeux, Flan, etc.
Dosage and usage
0.3% to 1% or 3 to 10 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.
Properties
Soft gel, freeze-resistant, thermoreversible.
Conservation
Protect from moisture and heat in closed packaging. Protect from light.
Certifications
Kosher certified.
Louis François advice
Pre-disperse iota carrageenan in some of the sugar. After gelling, the mixture can be blended to obtain a softer texture.
Need inspiration?
Explore Louis François "Desire Verrine & Chocolate Shortbread" recipe highlighting carageenan IOTA. https://louisfrancois.com/en/verrine-desir-sable-chocolat/
Any technical questions?
Please contact us: https://louisfrancois.com/contact/
