Mandarin Iota gel

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Description

Carrageenan Iota is a natural plant-based gelling agent extracted from red algae that creates firm yet supple gels.

Because the amount of sugar in the solution does not impact much on the gel’s texture, you can use it to make very low-sugar recipes.

Suggested uses

  • Plated desserts
  • Desserts, tarts and mini gateaux
  • Dessert glasses

Overall composition

Fruit purée
80.5%
Glucose Powder DE 33
10%
Sugar
9%
Carrageenan Iota
0.5%
Overall composition
100%
Fruit purée
Glucose Powder DE 33
Sugar
Carrageenan Iota

Fruit purée used

Mandarine Ciaculli

Tasting temperature

Chilled

Ways of consuming

On site ,
Takeaway

Strenghts

Fruit intensity ,
Easy-to-customize proportions ,
Plant-based recipe

Composition
1000 g
100%
Sugar
90 g
9%
Glucose Powder DE 33
100 g
10%
Carrageenan Iota
5 g
0.5%
Mandarin purée
805 g
80.5%

Technique

Mix together the sugar, the glucose powder and Carrageenan Iota, then sprinkle them onto the mandarin purée (40°F or 4°C).

Homogenize with a mixer, then heat to 185°F (85°C), stirring all the while.

Pour immediately.

Trick

Tailor the amount of sugar to suit your other ingredients.

You can increase or decrease the amount of sugar you use without any major implications for texture, which means you can tailor your product’s general flavor to your preferences.

Favoris

Mandarin Iota gel

Plant-based

80.5%
Fruit purée
19%
Added sugar
Ingredients
Mandarin purée, Glucose Powder DE 33, Sugar, Carrageenan Iota
Snowflake
Freezable

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