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RELATED ITEMS
IotaZoon (Fast Hydrating)
Thickener and gelling agent.
Iotazoon is a type of carrageen which is obtained from red algae.
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IotaZoon
(Fast Hydrating)
220 g Can
$32.99
#66254
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Iotazoon is used to make creamy milk foams, and thicken and gel patés, desserts, confectionery, sauces and beverages. |
Iotazoon is used industrially as a gelling agent and stabiliser,
e.g. in dairy products and for the manufacture of patés, desserts,
confectionery, sauces and beverages.
 Iotazoon gels on the one hand through
heating and cooling to a clear gel, the elasticity of which is dependent
on the dosage. On the other hand, Iotazoon also reacts with calcium ions
and produces very flexible and soft gels which, although they are not
heat-stable, are highly suitable for thawing and freezing.
These gels
have pseudo-plastic properties (similar to those of Gellazoon Low), i.e.
the gel liquefies through shaking, stirring or chewing, and sets again
after a longer period left standing (like ketchup).
The consumer experiences
this as a melting sensation in the mouth.
Due to its high calcium content,
Iotazoon is especially suitable for the processing of dairy products. Through
the combination of both effects (hot gelling and reaction with calcium),
milk foams can be produced which are as creamy as cream itself.
Iotazoon Instructions for the production of a milk foam
1) Stir 3 level measuring spoons of Iotazoon into 200 ml of cold milk until
completely dissolved
2) Slowly bring the solution to the boil
3) After it has cooled, produce a foam from the milk solution using a cream
siphon
We recommend a combination with Xanthazoon which can influence the texture,
elasticity and water-binding capacity of the gels.
TexturePro IotaZoon (Fast Hydrating)
Professional Food Texturizer for Molecular Gastronomy
Imported by Culinary Imports
- Made by Biozoon
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