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Iota Carrageenan

What is Iota Carrageenan?

Iota carrageenan is a hydrocolloid taken from red seaweed Eucheuma dentilculatum. It is one of three varieties of carrageenan and is used mainly as a thickening or gelling agent.

Gels produced from the iota carrageenan are soft and flexible, most specially when used with calcium salts. It produces a clear gel that exhibits little syneresis. Iota is a fast setting gel that is thermoreversible as well as freeze and thaw stable. In modern cuisine it is used to create hot foams as well as custards and jellies with a creamy texture.

Like most other hydrocolloids, iota carrageenan must first be dispersed and hydrated in liquid before use. Unlike lambda carrageenan, it is best dispersed in cold liquid.

A concentration of 5g for 500 ml of milk based liquid is used to make firm elastic jellies. 2.5g iota carrageenan to 500 ml milk based liquid will produce a mildly firm jelly with a creamy mouth feel. For a soft jelly like texture, 1.25g iota to 500 ml of milk based liquid is recommended. When using water, the amount of iota carrageenan should be increased unless using calcium salts.

Once hydrated, the solution must be heated to about 70°C / 158°F with shear to facilitate dissolution. Gelling will begin at about 45°C or 113°F and lower temperatures.



Related Iota Carrageenan Articles

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Iota Carrageenan

Iota carrageenan poblano custard 2 Iota carrageenan can be used to thicken liquids and stabilize emulsions or foams. It's also very adept at creating gels. Iota carrageenan works best with dairy products but can be used with a variety of liquids.
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