Freeze-stability Kappa/iota diary gel

I'm looking for ways to freeze gel layers for cakes that do not suffer from syneresis (like gelatin based gels). I read that kappa carrageenan suffers from this as well but iota not, however, I usually make diary gels using a combination of both and I was wondering if such a gel will be stable due to the iota present or not? I can't find any information on this on the web.