A natural gelling agent derived from red algae.
Gellification is one of the key effects of molecular gastronomy. Iota is a gelling agent made from dried red algue that grows naturally in the North Atlantic ocean, as well as in the seas around the Philippines and Indonesia.
Lota can be used to create softly elastic gells and jellies. Iota should be dissolved in cold liquid before being heated to 80°C, at which temperature it will gellify.
Ingredients: carrageenan, potassium chloride.