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Comprehensive Profile: Iota Carrageenan
Product Overview
Iota carrageenan is a refined, sulfated polysaccharide extracted from specific species of red algae, primarily within the Chondrusand Eucheumagenera. It is distinguished within the carrageenan family by its ability to form soft, elastic, and highly cohesive thermo-reversible gels, particularly in the presence of calcium ions. It is classified under the food additive code E-407.
Source: A natural hydrocolloid obtained through aqueous extraction from cultivated red seaweed.
Chemical Nature: A linear galactan polymer composed of alternating 3-linked β-D-galactose and 4-linked α-D-galactose residues. The key functional difference lies in its high degree of sulfation, containing approximately 30% ester sulfate by weight, predominantly in the form of 4-sulfate and 2-sulfate groups on the α-D-galactose unit. This high charge density is responsible for its unique ionic sensitivity and gelling behavior.
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Property |
Description |
|---|---|
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Gel Texture |
Forms exceptionally soft, elastic, and flexible gels. The gel exhibits high cohesiveness and can be bent or deformed without brittle fracture. It provides a mouthfeel reminiscent of gelatin but from a plant-based source. |
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Ion Dependency |
Calcium-dependent gelling. Its optimal gelation requires the presence of divalent cations, primarily calcium ions (Ca²⁺). Calcium acts as a cross-linking agent between the negatively charged sulfate groups on adjacent helices, promoting the formation of a stable, elastic network. It does not gel with potassium ions. |
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Thermal Behavior |
Thermo-reversible. It dissolves in hot water (>75°C) and forms a gel upon cooling, typically setting between 30-45°C. The gel remelts upon reheating to approximately 40-70°C, depending on calcium concentration and the presence of co-solutes like sugars. |
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Syneresis |
Exceptionally low. The gels demonstrate outstanding water-holding capacity and show minimal to no syneresis (water separation) over time, even under refrigeration. |
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Clarity |
Produces gels with high clarity and transparency. |
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Freeze-Thaw Stability |
Offers good stability to freeze-thaw cycles compared to other gelling agents, though repeated cycles can eventually degrade texture. Its synergy with locust bean gum significantly enhances this stability. |
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Synergy |
Exhibits a powerful synergistic effect with Locust Bean Gum (LBG). Blending iota carrageenan with LBG results in a dramatic increase in gel strength, elasticity, melting point, and freeze-thaw stability, while further reducing syneresis. This combination is considered a premier textural system for demanding applications. |
Dispersion: Readily disperses in cold water or milk under agitation to prevent lumping.
Hydration & Solution: Requires heating to a minimum of 75-80°C with continuous agitation to achieve complete molecular hydration and dissolution, forming a viscous solution.
Gel Formation: Upon cooling of the hot solution and in the presence of sufficient calcium ions, the polymer chains undergo a conformational shift from random coils to double helices. These helices aggregate at junction zones stabilized by calcium bridges, forming a three-dimensional elastic network that entraps the aqueous phase. The gel does not form under agitation; it sets during the quiescent cooling phase.
Iota carrageenan is selected for applications where a tender, elastic, and moist gel texture is paramount.
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Application Category |
Specific Uses |
Functional Role |
|---|---|---|
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Dairy Products |
Dairy desserts (panna cotta, custards, flan), processed cheese spreads, cream cheeses, yogurt gels. |
Provides a smooth, soft-set texture, excellent mouth-coating properties, and prevents syneresis. In cheese, it improves spreadability and sliceability. |
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Confectionery |
Gummy candies (esp. softer, fruit-based types), fruit jellies, marshmallows, dessert gels. |
Creates elastic, non-sticky textures. Its ability to set at room temperature and its clarity are advantageous. |
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Meat & Seafood |
Injection brines for poultry and ham, binding in restructured products, surimi/seafood analogs. |
Acts as a powerful water binder and texture modifier, imparting juiciness and a tender bite. |
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Personal Care |
Air-care gels, transparent toothpastes, water-based personal lubricants, facial cleansing gels. |
Provides a clear, stable, and easily pumpable/ spreadable gel base with a pleasant, non-tacky feel. |
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Culinary & Molecular Gastronomy |
Spherification (for larger, softer spheres), hot jellies, fluid gels, texture innovation. |
Its elasticity and thermal reversibility allow for creative textural effects, such as gels that are solid cold but become fluid when warmed in the mouth. |
Presentation: Off-white to tan refined powder.
Mesh Size: Typically 80-100 mesh for standard food-grade material.
Solubility: Soluble in hot water (>75°C); forms colloidal dispersions in cold water.
Gel Reconstitution: A unique property of iota carrageenan gels is that if mechanically broken (e.g., by shearing), the gel structure can often reconstitute upon standing as the molecular chains realign, restoring elasticity.
Summary:
Iota carrageenan is the hydrocolloid of choice for engineering soft, elastic, and highly hydrated gel textures. Its mandatory synergy with calcium ions and its exceptional performance when blended with locust bean gum make it a versatile and powerful tool for product developers in the food, personal care, and culinary sectors seeking plant-based, reproducible, and premium textural outcomes
CAG Hydrocolloids offer high quality iota Carrageenan products, please be feel free to contact us for more details.
Email: info@cagcolloids.com
Tel: 0086-19884908291 / 0086-573- 88067623
Website: www.cagcolloids.com
Address: No. 399, East Tongfu Road, Tongxiang City, Zhejiang Province. China.
