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Carrageenan: Recipes, How to Use, and Safety | WTF – Ep. 126

Iota Carrageenan

  • Refined hydrocolloid sourced from seaweed
  • Forms soft, elastic gels 
  • Widely used as a gelling agent, emulsifier and stabilizer
  • Provides suspension in low usage levels 
  • Heat to hydrate
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Iota Carrageenan is used as a gelling agent in molecular gastronomy. A natural hydrocolloid, carrageenan is a natural extract from specific red seaweed species that are farmed and processed. It is used as a suspending and emulsifying stablizer, thickener, binder and gelling agent. This iota type is standardized with sucrose. It is cold soluble and gellified at 80 degrees Celcius. Stirring will not cause any gelling formation. However, when the gel is broken, allowing it to rest will restructure the gel. It is usually used in water applications where a weak cohesive and elastic gel is required. Soluble in hot water medium at 140 F. Strongly gels in the presence of calcium ions. Stability in freeze/thaw process.

Other Details

Dietary Attributes:
Plant-Based, Gluten-Free, Kosher (OU), Keto-friendly
Ingredient List:
Carrageenan, Maltodextrin, Dextrose