🧪 Iota Carrageenan E407 – Elastic Gels and Controlled Structure

🧪 What it is and why it works so well

Iota carrageenan (E407) is a technical ingredient with a high gelling and water-retention capacity. Its main feature? It forms soft, elastic gels — perfect when you want structure without the result becoming hard or rubbery.

Thanks to its standardized nature, it guarantees consistent, repeatable results, both in a professional laboratory and at home.

🍦 Where to use it

It works exceptionally well in all aqueous systems:

• Ice cream making — smoother, more stable mixtures with an impeccable structure
• Pastry making — creams, mousses, and inserts with a soft yet well-defined consistency
• Cooking — binds and structures savory and plant-based preparations without making them stiff

⚙️ How it behaves

It acts as a gelling and thickening agent, forming elastic structures that effectively retain water. The finished product is stable, with a uniform texture and excellent performance over time.

It disperses easily when cold and activates when heated — making it simple to incorporate at any stage of preparation.

🔬 Dosage

It is generally used at between 0.25% and 0.7% of the total weight, depending on the structure you want to achieve. Once hydrated, it creates a flexible, stable network — ideal for those seeking a balance between creaminess and stability.

IMAGES ARE FOR ILLUSTRATIVE PURPOSES ONLY AND MAY DIFFER FROM THE FINAL PRODUCT