Its gelling properties are 10 times stronger than those of animal origin.
It is highly efficient when mixed with other gelling agents (synergic effect).
Its addition levels vary between 2 and 4 g per litre for soft gels, and between 5 and 10 g per litre for more solid gels.
DAYELET AGAR is not soluble in cold water, partially soluble in hot water, and completely soluble in water at 90ºC. When it cools down under 60/50ºC, it forms a clean-cut, soft translucent gel which is slightly elastic. In order to melt it again, it can be heated up to 60/90ºC. It can actually be
heated as many times as necessary.
It can be used for making innovative desserts, and provides endless possibilities in puddings, compotes, crème caramel with no eggs, jams, sugar-free laminated fruit, sweets, ice creams, gel stocks, ravioli doughs, etc.
None of DAYELET formulas contain fast-absorption carbohydrates, such as sucrose, glucose or fructose; and they are all GLUTEN-FREE.
190 kcal/800 kJ per 100g. Fat: 0%. Carbohydrates: 5% (0% of them are polyols). Sugars: 5%. Starchs: 0%. Nutritional fibres: 83%. Proteins: 0%. Salt: 0,75.
Our DAYELET AGAR texture is metabolized in a similar way as dietary fibre, without altering the blood glucose levels due to its low addition levels.
It also provides a pleasant filling sensation and benefits intestinal transit.
Just as all the rest of soluble fibres, its Glycemic Index is outstandingly low and it favours intestinal flora thanks to its prebiotic effect.
These qualities make it ideal for all people who are following low-calorie diets and weight-control diets.