Description
A purified single-fraction iota-carrageenan-iota-high-purity" class="underline" style="color: var(--sage-deep); text-decoration-color: var(--sage-deep);">carrageenan produced by alcohol-precipitation refining of red-seaweed extract. Forms soft elastic gels with calcium ions; the dominant fraction in dairy desserts and premium confectionery requiring smooth elastic mouthfeel rather than brittle gel character.
White to pale yellow free-flowing powder. Hydrates on heating to produce clear viscous solutions that set on cooling to soft thermo-reversible gels exhibiting unique thixotropic recovery on shear.
We supply food-grade Iota-Carrageenan Refined from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include Standard Dairy Grade (the principal format for panna cotta and dairy desserts), Confectionery Grade for premium soft jellies and gummies, and Pharmaceutical Grade meeting USP and EP specifications.
Bulk and reduced-MOQ shipments. Batch-level COA covering gel strength, viscosity, sulphate content, acid-insoluble matter, heavy metals, and microbiology.
Introduction
Iota-Carrageenan is the soft-elastic-gelling fraction of the carrageenan family, distinguished from Kappa by an additional sulphate group on every disaccharide repeat and by gel formation mediated by calcium rather than potassium ions.
Industrial production proceeds by alkaline hot-water extraction of dried Eucheuma denticulatum (formerly Eucheuma spinosum) seaweed, filtration, alcohol or salt precipitation, washing, drying, and milling. The selective extraction of denticulatum seaweed yields material with greater than 90 percent iota fraction. Refined grades are produced through full alcohol precipitation.
Regulated as E407 in the EU, classified as Generally Recognized as Safe by the U.S. FDA for finished foods, and approved by JECFA with an Acceptable Daily Intake group of 75 mg per kg body weight.
The molecule has two sulphate groups per disaccharide repeat (compared with one in Kappa, three in Lambda). Calcium-mediated helical association produces a more flexible, elastic gel network that gives Iota its distinctive smooth, custard-like mouthfeel and the unusual thixotropic recovery on stirring.
Strategic positioning targets premium dessert and dairy applications where the elastic texture and freeze-thaw stability define market leadership. Iota also serves as a key fraction in custom blends with Kappa where formulators want to tune texture between firm and elastic to match specific consumer expectations.
Where it is used
- Dairy desserts: panna cotta, custards, and elastic milk gels; the dominant gelling agent in this category
- Soft confectionery: gummies, jellies, and dessert gels requiring elastic rather than brittle texture
- Plant-based dairy alternatives: yogurt-style products, dessert puddings, and elastic milk-substitute gels
- Processed cheese spreads and creamy cheese products; smooth spreadability
- Ice cream and frozen desserts: in synergy with locust bean gum for premium texture
- Sauces and gravies: clear elastic thickening with cold-process freeze-thaw stability
- Cosmetic gel masks and elastic-skin formulations
- Pharmaceutical oral suspensions and topical gels
Technical data
| Item | Specification |
|---|---|
| Appearance | White to pale yellow free-flowing powder |
| Gel strength (1.5% in 0.2% CaCl₂) | 200 to 500 g/cm² |
| Viscosity (1.5% at 75 °C) | 50 to 150 cP |
| Sulphate content | 28% to 35% |
| Acid-insoluble matter | ≤ 2.0% |
| Loss on drying | ≤ 12.0% |
| Ash | 15.0% to 30.0% |
| Heavy metals (as Pb) | ≤ 5 mg/kg |
| Arsenic | ≤ 3 mg/kg |
| Particle size | ≥ 95% through 80 mesh |
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