It is also used in gastronomy to prepare oil-in-water emulsions at 50% (sauces and mayonnaise).
Each gram of DAYELET EMULSIFIER needs approximately 5 g of liquid (water, egg whites, syrups, etc.) in order to absorb the right amount of air. If the mixture becomes too thick, some extra liquid should be added.
Its addition levels depend on the particular recipe and the desired volume, between 5 g to 20 g per total kilogram or litre (between 0,5% and 2%).
The best recipes to incorporate all the ingredients together with our
emulsifier are: cakes, sponge cakes, ladyfingers, muffins, cup cakes, icings, fillings, semifreddos, sauces, mayonnaise, nut cakes (almond, walnut and pistachio cakes), buttered sponge cakes, iced cakes, chocolate fillings, dairy sorbets, chocolate ice creams, etc.
NUTRITION INFORMATION PER 100 g:
400 kcal/1680 kJ. Fat: 40% (Saturated fat: 39.6%). Carbohydrates: 10% (4% of them are polyols). Sugars: 6%. Nutritional fibres: 0%. Protein: 0%. Salt: 0%.
Our modern thickener DAYELET EMULSIFIER in paste form
contains about 10% carbohydrates which finally result in 0,5% of theallowed level of sugar-free products. It does not affect the glucose level in blood; therefore, it is perfectly suitable for diabetic people.
It is metabolised as the rest of fatty acids. For all these reasons, its glycemic index is substantially low.
It is also suitable for vegan people, and for those people following low-calorie diets, since it helps incorporate the right amount of air into desserts, making them lighter, and reducing the total amount of consumed calories.