Carrageenan Iota - 500g

Origins of carrageenan

Iota Carrageenan is a natural gelling agent mostly obtained from cultivated red seaweed, dried, sorted, washed and made into a gel. The gel is set and pressed and dried then cut into slices and ground to powder. This powerful ingredient is widely used by manufacturers world wide but also small bakers chefs, and home cooks.

How can I use it?

Iota Carrageenan is a useful ingredient for home use as a cooking aid: for rich and elastic jellies that can be heated up without melting. Iota gels replace animal gelatin and egg based recipes in custards and other renowned desserts. Iota soft jellies are ideal for preparing jelly cocktails

Carrageenan’s plus

• Natural gelling agent
• Easy to use
• Pleasant soft elastic mouth feel

How do I use it?

Use 2 g (1 sachet) iota carrageenan for 200 to 800 ml preparation depending on the required result. The higher the concentration (for instance 2 g for 200 ml) the tougher the gel. Iota carrageenan improves many dairy recipes. In many cases, when broken it rebuilds a cohesive gel after resting a little.

Carrageenan must be heated to dissolve (melt) and become active.

• disperse carrageenan by sprinkling over the solution while mixing.
• mix using a long neck blender or food processor to remove lumps.
• bring to parboil and hold at boiling point for 1 to 2 minutes while stirring.
• allow to rest in a cool place or at room temperature and cool down to set (around 45°C).

Notes

• Add a little sugar to help disperse your carrageenan powder (mix them together first)
• Always allow for some available free water: avoid high dry solid contents syrups, strong spirits and emulsions.
• If your jelly set too fast you can reheat and melt it down again. Just bring the gel above melting temperature (around 70°C) and use again while hot and still runny.
• Seeking to reduce egg consumption or cut them out from your diet? Use carrageenan to make egg-free flan. Iota carrageenan works ideally well in milk based gels.