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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
This recipe turns a popular spinach-garlic dip into a foam for dipping. It can be served with roasted pita squares or even just vegetables and chips. This dip also works great as a sauce to perk up the flavors of steak or chicken.
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For a modern twist on this clam chowder with smoked clams recipe I gel the chowder, cube it, and serve it on a crunchy sourdough crouton with a smoked clam on top. A tasty and talked about party treat!
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This recipe infuses milk with the great flavor of maple and pecan then turns it into a tender panna cotta dessert. The common modernist gelling ingredients of iota carrageean and kappa carrageenan are used to make the panna cotta portion; an immersion blender and a whipping siphon are both modernist equipment used to make this delicate ending to your meal.
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This great party snack use a crispy bacon base topped with a creamy corn custard and a spicy poblano chile fluid gel to make a rich and complex one-bite snack.
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I love peanut butter, whether its by itself, baked in something, or on veggies. This modernist recipe turns the peanut butter into a creamy custard gel. It is bound by a combination of iota carrageenan and kappa carrageenan and contains a little bit of sugar and some vanilla for flavoring.
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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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This creamy iota carrageenan custard is full of poblano flavor and great as an addition to many different dishes. You can serve it alongside pork chops or pork belly, or even as a side with fish.
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