Louis Francois Carrageenan Iota is a seaweed-derived gelling and texturizing agent used to create soft, elastic, thermoreversible gels. It is especially effective in dairy-based systems, where it reacts with calcium and ideally milk proteins to build a creamy, supple texture. It also remains stable in low-viscosity freeze-thaw applications, making it useful in frozen desserts.
Use
Carrageenan Iota is soluble in hot water and sets as it cools. It is usually pre-mixed with sugar before being added to the liquid phase, then heated until fully dispersed. It can be used in aqueous, dairy, or fruit-based systems.
Recommended Dosage
Typical use is 0.08% to 0.30%, depending on the texture you want. Within this range, it produces a gelled texture with a thick and creamy mouthfeel.
Applications / Practical Uses
Carrageenan Iota is particularly suitable for cold-filled milk desserts, flans, multi-layer desserts, instant preparations, water gels, confectionery, and ice cream. Practical examples include coconut coulis, fruit jellies, creamy caramel, and crème brûlée-style desserts. It is a good choice when you want a gel that feels more supple and creamy than rigid.
Observations
Carrageenan Iota is a white to cream powder with no smell or taste. It is extracted from red seaweed, contains carrageenan and dextrose, and forms a soft, elastic, thixotropic, thermoreversible gel. Its pH is 8–11 in 1% solution. It is suitable for Halal, Kosher, Vegetarian, and Vegan use.
Origin
Carrageenan Iota is extracted from red seaweed of the Rhodophyceae type by aqueous extraction.
