Which one is used for marshmallows?

I typically use gelatin for marshmallows but if you want to make them vegan your best bet is agar agar or iota, both are derived from seaweed

I use a liquid coffee creamer that is too runny for my taste. I would like to add something to thicken it up a little. Would this product work?

Iota requires heat to activate. Lambda Carrageenan would be more appropriate.

Where is it manufactured?

This product is made in the US from domestic and/or imported ingredients

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Deliver to Slovakia

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🌟 Unleash Your Culinary Genius!

NATURAL SUSTAINABLE - Crafted from 100% natural seaweed, making it a guilt-free choice for eco-conscious chefs.
UNLOCK YOUR INNER CHEF - Impress your guests with innovative textures and flavors that redefine dining.
VERSATILE GELLING POWER - Ideal for both traditional and modernist cooking, perfect for creating flexible gels.
CERTIFIED QUALITY YOU CAN TRUST - Enjoy peace of mind with our OU Kosher certification, ensuring the highest standards.
ELEVATE YOUR CULINARY CREATIONS - Transform ordinary dishes into extraordinary experiences with our premium gelling agent.

Refined Iota Carrageenan is a 100% food-grade gelling agent derived from natural seaweed, certified OU Kosher. It excels in creating flexible gels, making it an essential ingredient for molecular gastronomy and modernist cooking enthusiasts.