In order to improve these two points, a special iota type carrageenan was developed with outstanding characteristics, providing the gummy with a strong texture and a favorable and special elasticity. Figure 2 demonstrates a regular iota carrageenan compared to this new special iota extract when measured in a texture analyser. The new Iota also has a satisfactory setting temperature within the range that is possible for carrageenan. In manufacturing the standardized commercial Ceambloom 3243, including the benefits of the new iota extract, one other important aspect has to be taken