Iota - Carrageenan

Iota carrageenan is a natural gelling agent derived from red seaweed, known for creating soft, elastic gels with a smooth mouthfeel. Unlike its cousin kappa carrageenan, which forms firmer, more brittle gels, iota is ideal when you want a more delicate texture—think creamy panna cotta, fluid gels, or softly set custards. It dissolves well in warm liquids and forms gels in the presence of calcium, which makes it especially compatible with dairy products. It's a go-to ingredient for chefs working with molecular gastronomy or simply looking to refine the texture of sauces and desserts.

In the kitchen, iota carrageenan is great for thickening and stabilizing creamy dressings, foams, and yogurt-based dips. It can also be used to make elegant plated components like stabilized fruit purées or gelled sauces that hold their shape but still melt on the tongue. Because it remains stable under heat and doesn’t weep over time, it’s also handy in make-ahead recipes or dishes that require reheating. Whether you're modernizing classic recipes or playing with texture in new ways, iota carrageenan adds finesse without fuss.