Iota Carrageenan Powder for Yogurt | Dairy Stabilizer Anti-Whey Separation Yizhi Konjac

Meta Title: Iota Carrageenan for Yogurt, Food Grade Dairy Stabilizer Anti Syneresis | Yizhi Konjac

Meta Description: Yizhi Konjac food grade Iota carrageenan E407 specially for set yogurt, stirred yogurt & plant yogurt. Reduce whey separation, deliver creamy smooth texture, stabilize dairy protein. Halal Kosher ISO certified, factory bulk supply & free samples.

Our Iota Carrageenan Powder (E407) is tailor-made stabilizer for fermented yogurt, extracted from natural marine red algae. As a professional hydrocolloid manufacturer, Yizhi Konjac provides dairy-grade Iota carrageenan optimized for acidic milk protein systems.

It interacts gently with casein micelles to build a soft elastic network, effectively suppress whey separation (syneresis) during cold storage and shelf life. It delivers creamy, silky mouthfeel without tough gel or grainy texture, perfect for set yogurt, stirred yogurt, drinking yogurt and plant-based yogurt. This seaweed stabilizer helps dairy manufacturers reduce product waste and keep consistent texture throughout shelf life.

Besides yogurt, it also works for pudding, ice cream and dairy desserts. We can customize viscosity and rheology according to your yogurt formulation (full fat / low fat / plant yogurt).

• Anti-Syneresis / Anti Whey Separation: Prevent clear whey water bleeding on yogurt surface during refrigeration and shelf storage, greatly improve visual appearance.
• Creamy & Silky Mouthfeel: Forms soft elastic gel, no hard brittle texture; keeps smooth body for low-fat yogurt without adding extra fat.
• Stabilize Milk Protein: Protect casein protein under acidic fermented environment, avoid protein precipitation and texture collapse.
• Wide Formulation Compatibility: Works well with milk protein, gelatin, pectin, konjac gum and CMC; flexible for full fat, low fat, non-dairy plant yogurt.
• Low Dosage: Effective at low addition rate, no off-flavor, clean label seaweed source.
• Consistent Batch Performance: Stable rheology between batches, easy for continuous industrial yogurt production.

Primary Application: Set Yogurt, Stirred Yogurt, Drinking Yogurt, Plant-Based Yogurt, Fermented Dairy Dessert

Other applications: Pudding, ice cream, cream cheese, flavored milk.

Recommended Dosage for Yogurt: 0.05% ~ 0.2% based on total formula (adjust by fat content and packaging shelf requirement).

Yizhi Konjac is a professional factory of konjac gum and natural hydrocolloids. We specially tune Iota carrageenan for acidic dairy systems with strict batch testing.

• Factory direct supply, stable bulk delivery
• Custom rheology & viscosity for yogurt recipes
• Free samples for lab formulation test
• Professional dairy technical support & formulation guidance
• Full set certificates for import customs clearance
• Flexible MOQ for trial & mass production orders

A: Iota carrageenan forms soft, flexible gel, it can bind milk casein under acidic yogurt environment, minimize whey separation, without creating tough gel that ruins yogurt spoonable texture.

A: Pre-blend carrageenan powder with sugar or milk powder to avoid lump, then add into milk base before pasteurization. We provide detailed processing guide.

A: Yes. Our Iota carrageenan works well in plant protein yogurt to improve viscosity and reduce water separation.

A: Yes, COA, HALAL, KOSHER, ISO and other supporting documents can be provided for customs clearance.

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