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.
At Gusta Supplies, we curate our selection to reflect innovations and trends our customers appreciate. As much as we pride ourselves in providing ingredients and tools for your everyday kitchen needs, we also offer one-of-a-kind items hardly available in the market. We hope you find this as exciting as we do.
Inventory Last Updated: Jun 06, 2026
