Iota

Iota Chef Lab is a natural carrageenan (E-407) extracted from red seaweed, specially designed as a technical ingredient for modern cuisine and professional pastry making.

It acts as a high-performance gelling agent, forming soft, elastic, and creamy gels, ideal for preparations such as panna cotta, custards, and gelled creams. It stands out for its excellent freeze-thaw stability, maintaining a smooth, homogeneous texture without syneresis.

FORMAT: 300 g

INGREDIENTS:

Iota carrageenan (E-407). Natural extract obtained from red seaweed.

DOSAGE AND USE: Use as a gelling agent in food preparations.

Recommended dosages:
Dairy desserts and panna cotta: 2–6 g/kg
Creams and gelled sauces: 1–5 g/kg
Frozen applications: 3–7 g/kg

Disperse in cold liquid and bring to a boil to activate its gelling properties. It gels as it cools, creating flexible and creamy textures. It can be combined with other hydrocolloids to modify the final texture.

APPLICATIONS:

Panna cotta and dairy desserts

Custards and gelled creams

Textured sauces

Frozen and thawed preparations

Modern cuisine and advanced gelling techniques