DAYELET KAPPA has two main properties:
(1) It interacts with food protein (specially with casein contained in lactose) and creates an internal net stabilising all components, including water (its addition levels vary from 0.5% in water, and 0.2% in milk).
(2) it may be used in both salted and sugared solutions. It can be used in a great number of applications, such as fish gels, cheeses, and all kinds of sweets, chocolate or fruit shakes, etc.
DAYELET KAPPA is powered carragenean of high purity that forms transparent and elastic gels. It dissolves in cold liquids with other solid ingredients (rapidly mixed to avoid lumps), and then before gelling, the solution needs to be boiled up to 80 ºC or at the highest temperature in the microwave for 2 minutes. When it cools down it forms a thermoreversible jelly of firm and crumble texture. Once the jelly is formed, it can be heated again in the microwave at between 40ºC and 60ºC in order to cover meat and fish.
It may lose its gelling properties if acidity is increased (less than pH 5). It cannot be dissolved in oil or alcohol.
Glycemic index = 0
All the components of our formulas are GLUTEN-FREE.
NUTRITION INFORMATION PER 100 g:
118 kcal/495 kJ per 100g. Fat: 0%. Carbohydrates: 3% (0% of them are polyols). Sugars: 3%. Starchs: 0%. Nutritional fibres: 53%. Protein: 0%. Salt: 4,5%
It is used in culinary processes, especially in a great variety of desserts, in order to achieve low viscosity and firm textures such as cold or hot transparent jellies and gels than can be easily cut. It is also ideal to thicken sauces and provide structure to ingredients that have been previously minced.
It is also ideal to thicken sauces and provide structure to ingredients that have been previously minced. It is widely used in processed meat, pastry jellies, jams, creams, creme
caramel, curds, porridges, mousses, ice creams, and all kinds of dairy desserts.
When mixed with our DAYELET TARA it forms a stronger, brighter, and more elastic gel.
Its addition levels vary according to the application, between 0.1% and 1% (1 g and 10 g). per kilogram of final product. In order to form very hard gels, you may add 1.5 % of DAYELET KAPPA per kilogram of final product.
Our DAYELET KAPPA texture is metabolised as regular fibre, therefore it does not affect glucose levels in blood due to its very low sugar proportion. As any other polysaccharide, it slows down the absorption of carbohydrates. I
ts Glycemic Index is considerably low because it is pure dietary fibre.
DAYELET KAPPA is a healthy ingredient, and it is perfectly suitable for people following low-gluten, low-calorie and weight-control diets.