FAQs

  • There are three main methods to prepare homemade ice creams

    Print1- Without an ice cream machine: We will need to add egg yolks (between 4 and 6 egg yolks per litre). This type of ice cream has high fat contents and it must be kept in the fridge since it has a minimum amount of air. It will be very similar to a Häagen-Dazs ice cream; it will be creamy but not very cold and you can put it in and take it out the fridge many times.
    Continue reading

  • I want to make an ice cream without egg yolks. How can I make it?

    yemas heladoIt is quite easy. When we take the egg yolks out of a recipe, we need to think of how we are going to replace them.
    Certainly, we need to substitute their weight for other ingredients: milk, cream, other fat, etc.

    In this change, the liquids will increase and therefore we will have more crystallization.

    Continue reading

  • When I make sorbets, I always use fresh fruit, but some small crystals appear and I can feel them in my mouth. How can I prevent that?

    Sorbete helado

    We know that sorbets are prepared with more water than a regular ice cream, and then depending on the fruit we use, it adds even more water to the sorbet. We need to check that the total of water is about 75%.

    Then we need to use a good water control agent, which is our DAYELET NEUTRAL SORBET, in a dose of 20/25 g per litre of sorbet.

    Continue reading

  • What does glycemic index mean?

    indice1Half an hour after consuming any carbohydrate, the glucose level starts going up, and afterwards it slowly drops until it reaches the initial level; all this happens in approximately two to three hours. This process of glycemic ups and downs called ‘postpandrial response’ depends on the intestines’ pace when absorbing carbohydrates provided by the food during the digestion process.
    Continue reading

  • Is it possible to have gluten intolerance without having coeliac disease?

    singluten2There are different health problems and illnesses associated with gluten intolerance, presenting symptoms such as anaemia, teeth problems, arthritis, hepatitis and dermatitis, all of them linked to intestine disorders.

    Continue reading

  • Why is it gluten toxic for some people?

    singluten1Gluten is not completely toxic, but it may act as a toxin. The physical action on the small intestine villi is produced by a glycoprotein called gliadin which naturally occurs in wheat.

    This type of toxicity slowly eliminates the intestinal villi, smoothing out the intestine wall and reducing nutrient absorption.

    Continue reading

  • What are fat substitutes?

    grasas2They are modern ingredients sometimes called ‘functional’ which totally or partially substitute fats in low-calorie foods, maintaining high quality taste and texture, but keeping energy, cholesterol, saturated fat and triglycerides under control.

    Continue reading

  • In what way fat consumption helps our organism?

    grasas1Fats provide more concentrated energy than any other type of food: 9 kcal per gram.

    Their nutritional value is essential for our organism, since they not only provide energy, but also fatty acids which are not produced by our own body and are fundamental to keep our cells alive.
    Continue reading

  • Why do I need to drink more water if I eat more fibre?

    fibras2Soluble fibre dissolves in water a lot easier than insoluble fibre, for this reason it needs more water for its consumption. Soluble fibre forms several types of viscous gels which regulate the intestinal transit, but if excessively consumed, it may cause flatulence. On the other hand, insoluble fibre swells up as a sponge in order to absorb water, it enlarges faecal matter and favours intestinal transit.

    Continue reading

  • What does insoluble fibre mean?

    fibras1Insoluble fibre is a type of fibre that absorbs water as if it were a sponge, increasing its volume and speeding up intestinal transit, acting as a natural laxative against constipation.
    Insoluble fibre prevents intestine disorders, but if excessively consumed, it may interfere in the normal absorption of minerals and may cause irritation in the intestinal walls. Continue reading

  • What are polyols?

    edulcorantes2Polyols are sweeteners obtained from simple sugars by a process of enzymatic hydrolysis. Through these type of processes, several food products are obtained, such as bread, cheese, wine, beer, etc. Their chemical structure is similar to both sugar and alcohol, which is why they are usually known as sugar alcohols.
    Continue reading

  • Are there sweeteners that provide volume to our food?

    edulcorantes1Yes, there are sweeteners that provide volume or weight to our recipes. They are authorized by the FDA, the FSA and the European Union. Their pleasant taste with no aftertaste is less sweet than sugar. Continue reading
  • What does energy balance mean?

    calorias2If we try to measure the calories we ingest and the ones burned off by our organism, we would obtain a positive or a negative balance. We always think that the result needs to be positive; otherwise we would feel down and with no energy. This fear makes us think that if we eat large amounts of food, we will be stronger and healthier. But quality is not quantity. The hardest is to achieve a true balance, which means a zero balance. This should be our aim.
    Continue reading

  • How do we burn off calories?

    Fons blog ENG_Artboard 2 copy 10 The answer is widely known: through physical and mental activity. Let us think that 30% of all the calories we ingest every day are actually consumed by our PC: our brain. So, if we have 2,000 calories, the 30% is equivalent to 600 calories, which in its turn equals 4 kcal/g: 150 grams of glucose every day. This is the main food our brain needs.

    Continue reading

  • How does the Glycemic Index (GI) is measured in a food?

    indice2

    It is measured depending on the type of nutrients each type of food provides and on how they have been processed:

    Continue reading

  • What is the difference between ‘hidden sugar’ and ‘added sugar’?

    faqs4Hidden sugar has commonly been known as the sugar we ingest when we eat processed food, also known as industrial food. On the other hand, ‘added sugar’ consists of those grams we directly add to our diet, when we sweeten coffee, tea, desserts, milk, yogurts, etc.

    Continue reading

  • What are carbohydrates and what role do they play?

    faqs3Carbohydrates are a very wide group of substances that naturally occur in plants. They consist only of three elements: carbon, hydrogen and oxygen. In this wide range we find flour, starches, sugars, polyols, cellulose, fibres, gums, pectines, etc.

    Continue reading

  • How many grams of sugar can I consume everyday without damaging my health?

    faqs2World health organizations agree that the calories provided by simple sugars (part of the total carbohydrates on the diet) should be a maximum of 10% of the total calorie consumption.
    In a regular diet of 2,000 calories per day, only 200 of those calories should come from this type of sugars. That is to say, 200:4 kcal/g = 50 grams of simple or fast-absorption sugars.

    Continue reading

  • How many grams of sugar do we consume every day?

    The daily sugar intake per person according to the European Union is approximately between 33 and 36 kilograms per year, that is to say, 3 kilograms per month, and between 90 and 100 grams every day. Continue reading

19 Item(s)