Irish moss

Chondrus crispus

Texturing agentCarrageenan

Irish moss or carrageen, is a small alga that contains gelling and texturing molecules, carrageenan, which make it an ideal natural texturing agent for milk preparations in particular.

Available in ORGANIC

Suitable for:

  • Milk products
  • Meat products
  • Clarifying beer
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Description

Chondrus crispus, commonly known as Irish moss, is a red alga of the Gigartinaceae family that can grow up to 10 to 20 cm long. It is harvested by hand at low tide.
The Irish moss contains gelling and texturing molecules: carrageenan. These heat-soluble fibres will assemble in the form of helices, “imprisoning” the liquid and thus giving it a gelled appearance.
This functionality is recognised in milk preparations, meat products (water retention), sauces and in the brewing sector (clarifying agent).

FORM: flakes
DOSAGE: 1 to 2 % of dehydrated alga

Nutritional intake

Soluble fibres
Iodine

Uses

Irish moss is used to:
• Clarifying beer.
• Texturising alternatives to dairy products and milk preparations.
• Binding water (e.g. in meat products).
• Thickening sauces.

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