It is traditionally used in the elaboration of margarines, ice creams and chewing gum. It s also widely used in gastronomy to solidify vegetable oils (olive, soy, almond, sunflower, etc.).
It emulsifies and stabilises oil-in-water mixtures. It incorporates air in all recipes containing eggs; therefore, the amount eggs can be reduced in several recipes, for example, in ice creams and cakes.
It is a perfect ingredient for fats and oils; although it must first be
dissolved at a high temperature (65 ºC) and then slowly added to the liquid emulsion. Create thick creams and textures.
Its addition levels are approximately 30 g per litre, if employed as an emulsifier, and 60 g per litre, if employed as a thickener agent.
540 kcal/100g. Carbohydrates: 0% (0% of them are polyols). Other hydrates: 0%. Nutritional fibres: 0%. Fat: 60% (Saturated fat: 59%). Protein: 0%. Sodium: 0%.
DAYELET AERATION does not contain carbohydrates or animal fat, and it is metabolized as other common fats without affecting the glucose levels in blood.
For this reason, it is suitable for people with diabetes and coeliac disease, as well as for vegans and for people following low-carbohydrate diets. Its glycemic index is zero.
It is perfect for incorporating air into desserts and ice creams, making them softer and reducing the total amount of ingested calories.