All DAYELET sweeteners are harmless for your teeth and keep them healthy, since they have no effect on mouth bacteria.
Due to all its properties, it is widely used in all types of preserves, syrups, ice creams, sorbets, sponge cakes, fairy cakes, muffins, cupcakes, chocolate and cream fillings (ganache), chocolates, bonbons, nougats, marzipan, etc. Combined with other sweeteners it may also be used in ‘low-calorie, sugar-free’ desserts and ice creams.
None of DAYELET formulas contain fast-absorption
carbohydrates, such as sucrose, glucose or fructose.
‘Excessive consumption may cause a laxative effect’.
275 kcal/100g. Carbohydrates: 99% (99% of them are polyols). Other hydrates: 0%. Nutritional fibres: 0%. Fat: 0% (Saturated fat: 0%). Protein: 0%. Sodium: 0%.
DAYELET GLYCEROL is perfectly metabolized by most people. It is absorbed in the intestines, and the liver decomposes it and distributes it as the rest of carbohydrates. Nevertheless, its
Iinsulin demand is not high and its Glycemic Index is very low: 25.
t is recommended not to consume it after eating legumes, vegetables or fruit, to avoid an excess of fibre.
When glycerol reaches the intestines, it is transformed in short-chain fatty acids which have a prebiotic effect on intestinal health.
And when our organism needs to use the stored fats (as in slimming diets), glycerol is transformed into glucose by the liver, providing the necessary energy to keep our metabolism running.