Iotazoon (carrageenan), Biozoon, E 407

Iotazoon® is a type of carrageenan (E 407) obtained from various types of red algae and is similar to agar-agar. In contrast to agar agar, the gel properties and gel strength of Iotazoon® are strongly influenced by the acid and salt content of the recipe - it may need to be adjusted. However, Iotazoon® offers interesting functional properties and often a better mouthfeel. It can be used as a gelling or thickening agent, for water binding and stabilization, for example in dairy products, for the production of pies, desserts, confectionery, as well as sauces and drinks. Iotazoon® gels in the presence of calcium (Calazoon®) and produces very flexible and soft gels that are not heat-stable but tolerate thawing and freezing very well. These gels have thixotrophic properties, i.e. shaking, stirring or chewing in the mouth liquefies the gel and then solidifies again after standing for a long time. This property gives the eater a melting mouthfeel and can also be used when preparing foams. The mass can also be portioned through the cream siphon when it is gelling, because the gel liquefies again, and still achieves the desired stability after portioning.