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Texturas gellification Lota - 500g

__ AED 220.50 __

A gelling agent extracted from a type of red algae (mainly from Chondrus and Eucheuma genera), like other carrageenans. They are found on the coasts of the north Atlantic, as well as in the Philippine and Indonesian seas. Iota has very specific characteristics and produces a soft, elastic gel. It can also be used to make hot gelatins Characteristics: Presented in a refined powder. It dissolves while cold and is heated to about 80 °C for gelification. A soft gel that does not form while the mixture is stirred. If the gel breaks, it will reform if allowed to rest.

Gelatins are one of the most characteristic preparations in classical cuisine, and they have undergone greater evolution in modern cooking. Until a few years ago, they were made mainly with gelatin sheets; starting in 1997, Agar, a product of algae, was introduced and is now commonly used. The carrageenans Kappa and Iota are also obtained from algae and have particular properties of elasticity and firmness that give them their own identities. To complete the line, we present Gellan, that allows us to make a rigid, firm gel and Metil, a gelifier extracted from vegetable cellulose.