Iota carrageenan is used to obtain jellies with a soft and elastic consistency, which can be reheated. This "vegetable gelatin" can be used to replace animal gelatin in recipes such as eggless cream desserts, jelly cocktails, etc.
Iota carrageenan is generally used at 2g for 200 to 800 ml of final preparation, depending on the desired texture. The higher its concentration (e.g.: 2g for 200ml), the more elastic your jelly will be. It can be used to improve the texture of many recipes, especially those based on dairy products.
If the jelly breaks, it will reform after a moment of rest!
Texture : Elastic
Appearance : Clear