CARRAGHEENAN SODIUM IOTA 1 KG

Carragheenan Sodium Iota
As a food additive, acts as a texturing and gelling agent, creating a stable and versatile gel that is soft, elastic, and thermoreversible. Its low viscosity allows for easy freezing and thawing without compromising its texture, making it ideal for use in various food products. With high solubility in hot water and the ability to react with calcium and milk proteins, this additive is a valuable tool for achieving a thick and consistent texture in your food products. Technical Data Sheet:

Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.

He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.

Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.