Iota is a naturally occurring gelling agent extracted from red
seaweed (Chondrus species, Euchema) used in the Irish locality of
Carragheen for several hundred years. It allows the production of
gels with a soft and elastic texture and a translucent appearance.
Properties: gelling agent
Recommended dosage:
0.1 - 1%.
Recommended use:
• Disperse the Iota in the cold liquid preparation using a whisk or
mixer
• Bring to a boil to ensure complete hydration and activation of
Iota’s gelling properties.
• Use the hot preparation or pour into the desired container
• Allow to cool so that the gel forms
Examples of typical applications: milk or cream-based
preparations (pana cotta, crème brûlée, whipped cream), egg or
gelatine replacement in applications without dairy base but with
minimal calcium content.
Comments / Limitations: Iota requires the presence of calcium to
gel. If necessary, you can adjust the available calcium concentration
using Calcium LA. The setting temperature and texture of the
gel are quite variable and influenced by the composition of the
preparation, such as Iota dosage, dry matter content or calcium
concentration. It is therefore possible to adapt the texture as
desired by modulating these different parameters. Iota is not
resistant to cooking but resists to deep-freezing/freezing