Iota Carrageenan is a great thickening and gelling agent mostly used with fruits and dairy to form a heat-reversible and flexible soft gel. It is vegetarian and a great alternative to gelatin. It is primarily used for gelling fruits and dairy to form a heat-reversible and flexible soft gel.
Usually a percent of 0.75% to 1.5% iota carrageenan is used for gels. But, the firmness of an iota carrageenan gel is determined by the amount it used to create it. The more iota carrageenan used, the firmer the gel will become. The shear thinning property of iota carrageenan gives a certain "melt-in-mouth" feeling.
Iota carrageenan is a hydrocolloid taken from red seaweed Eucheuma dentilculatum. The iota class of carrageenans produces the softest type of gel when mixed with water, and tends to gel more easily when combined with calcium. It Not typically used in home cooking although those who make homemade ice cream like to add it to the custard for a smoother product.