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Molecular Gastronomy
Carrageenan - Iota - France -
Carrageenan - Iota
Our Carrageenan is obtained by alkaline extraction from red seaweeds of the Gigartinales order (Rhodophyceae), and then purified by filtration processes. Carrageenan is a hydrocolloid extracted from natural products. To adjust to variations from lot to lot it can contain sugar and/or salt to homogenize the performance of different batches.
Carrageenan is food approved in the US as an additive with gelling, stabilizing, and thickening properties.
Carrageenan - Iota produce soft gels. To achieve stronger and firmer gels use the Carrageenan - Kappa
It is also use for freeze/thaw stability. Carrageenan is soluble in hot water (160ºF and should reach melting temperature of 175ºF for best results. Onset temperature depends on salts and purity: typically between 100ºF and 140ºF.
--- Many of our customers are often asking us about
Molecular Gastronomy recipes and blogs.
Following is a non-exhaustive list of blogs and websites where the subject is treated with knowledge, passion, and dedication (in alphabetical order):
A La Cuisine!
-
e Gullet Society
-
foodite
-
Hungry in Hogtown
-
khymos.org
---
L'Epicerie
Carrageenan - Iota - France
L'Epicerie
Re-sealable foil bag 16 oz / 454 gr.
#702518
$ 33.20
Shipping Weight: 2.00 lbs
Quantity Desired:
Carrageenan - Iota - France
L'Epicerie
Re-sealable foil bag 5lbs / 2.3kgs
#702582
$ 135.75
Shipping Weight: 6.00 lbs
Quantity Desired:
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