Louis François Carrageenan Sodium Iota

Louis François Carrageenan Sodium Iota is a premium professional-grade iota carrageenan — a natural hydrocolloid derived from red seaweed — widely used in professional patisserie, confectionery, and food production. Unlike kappa carrageenan, which produces a firm, brittle gel, iota carrageenan produces a soft, elastic, and cohesive gel that is freeze-thaw stable — making it uniquely suited to applications where a flexible, resilient texture is required.

Iota carrageenan gels in the presence of calcium ions and is particularly valued for its ability to produce smooth, creamy textures in dairy and plant-based desserts, its compatibility with freeze-thaw cycles, and its syneresis-free performance — meaning gels do not weep or release water over time, ensuring a clean, stable result throughout shelf life.

Key uses:

• Soft-set dairy desserts — produces a smooth, elastic, spoonable gel in milk-based products
• Freeze-thaw stable applications — gels remain stable after freezing and thawing
• Plant-based dairy alternatives — stabilises and improves mouthfeel in oat, almond, and soy products
• Sauces and dressings — thickens and stabilises without syneresis
• Meat and fish applications — improves water retention, texture, and slice-ability

Available in a 1kg professional pack. For more professional gelling agents and functional ingredients, explore our full Louis François collection or browse our Sosa Ingredients range.