They undergo a purifying process and finally are presented in a powder form.
DAYELET ALGIN is used for obtaining gel textures, thickening sauces and restructuring textures from ingredients that have been previously grinded.
It is used in several products: anchovy paste, surimi, false caviar, creams and jellies for patisserie products, ice creams, and all types of direct and inverse spherifications.
The addition levels vary according to the desired texture, between
0.5% and 1% in spherifications, and up to 5% in other applications.
None of DAYELET formulas contain fast-absorption carbohydrates, such as sucrose, glucose or fructose; and they are all GLUTEN-FREE.
250 kcal/1050 kJ per 100g. Fat: 0%. Carbohydrates: 0% (0% of them are polyols). Sugars: 0%. Starchs: 0%. Nutritional fibres: 63%. Protein: 0%. Salt: 23,3%.
Rich in soluble fibre.
Our DAYELET ALGIN texture is metabolized in the same way as diet fibre, without affecting at all the blood glucose level.
For this reason, DAYELET ALGIN is perfectly suitable for diabetic people.
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.