Carrageenan Iota is a gelling & thickening agent extracted from seaweed, it is soluble in cold water & will make a soft gel that can be broken and reformed. Gels made with Carrageenan are soft & elastic but will be much firmer, yet still flexible if made using milk-based products due to the increased presence of calcium. To use, dissolve the carrageenan iota powder in a cold liquid & heat to 80°C, rest & cool to set. If the resulting gel is broken (by stirring or shaking) it will reform when rested again; this characteristic provides a melt in the mouth feel to carrageenan gels. Carrageenan derives its name from the Irish coastal village of Carrageen where traditionally the native seaweed (Irish moss) was gathered & boiled in milk to make a gel pudding. Refined carrageenan iota powder will lightly set a milk pudding with the addition of as little as 0.5%. The soft gel produced may be sweet, savoury & flavoured as required. Acids, salts & sugars alter the setting of these gels & some recipes may require increased concentrations.
