Applications

This gelling agent can be used for dairy-based jellies and other dairy desserts. Hot gelatines.

Indicative dosage

- Usual: 2-12 g/L
- Soft gel: 2-7 g/L
- Firm white gel: 7-12 g/L

Recommended conditions of use

In order for iota carrageenan to hydrate properly, it must be above 70 °C. Iota carrageenan does not hydrate well with sugar, so sugar must be added once the hydration process is complete.

Dispersion

Dispersible in cold and totally soluble above 70 ºC.
Insoluble in vegetable and mineral oils and organic solvents.

Dissolution

Pour the powder (previously mixed with the other dry ingredients) over the water, while stirring vigorously until its complete dispersion.
Heat until completely dissolved (70 - 80 ºC). Do not pour the liquid over the powder.
A soft and elastic translucent gel is formed; thermoreversible, reconstitution capacity once broken if allowed to stand.
Gelation takes place when the solution is cooled (36 - 38 ºC). In an acid medium the degradation of gel strength increases with temperature and heating time. It is stable in a neutral medium or medium alkali.

Ingredients

Thickener: carrageenan (E 407) (80 %), dextrose.

Allergens

None.

Nutritional information for 100g of product:

• Energy - 720.2 KJ/175.4 Kcal
• Fats - 0.0 g
  • Saturated - 0,0 g
• Carbohydrate - 18,4, g
  • Sugars - 18.3 g
• Fiber - 50.9 g
• Protein - 0,0 g
• Salt - 0,0 g

Storage conditions:

Shelf life of 2 years under the specified storage conditions. Store in a tightly closed container in a cool, dry place.