Made from red seaweed, this naturally derived refined hydrocolloid is the chef’s secret weapon for quickly and easily creating perfect emulsions, stabilizing volatile ingredients, and forming soft, elastic gels. Very popular among modern gastronomists, you can create some truly imaginative edibles with Iota Carrageenan!
Similar to Agar Agar, Carageenan is sourced from algae and is used as a gelling agent and thickener in foods. Carrageenan can be broken down further into three classifications: Kappa, Iota, and Lamda. Each of these varieties is good for different things. Kappa provides a firm, brittle gel similar to animal-derived gelatin. Iota gives a softer, more elastic product, while Lambda provides a creaminess perfect for use with dairy. Each has its own strengths, so learning a little more about Carrageenans can be a helpful step in creating recipes that turn out predictably delicious.