Its basic composition is a synergic mix of three vegetable gums which act as: Thickeners – increasing viscosity in ice cream mixes; Emulsifiers – incorporating more air into ice creams; Stabilisers – providing texture, consistency and homogeneity.
DAYELET NEUTRO DOUBLE CREAM is made of three vegetable gums: Guar gum – extracted from the seeds of the leguminous guar plant; Tara gum – obtained from the seeds of the leguminous tara plant; and Cellulose gum – derived from the cellulose contained in plant stems.
They are three soluble polysaccharides with great hydration and stabilising properties which may be used in a large variety of food and dietary products.
With the contents of this package you can prepare 10 litres of liquid mix for ice cream with double cream flavour. It is a powdered stabiliser that may be used in regular ice creams and sugar-free ice creams
and is applied in doses of 2%, that is to say, 20 g per litre of mix. It perfectly stabilises defrost and freezing processes.
It partially acts as emulsifier of liquids containing some fat (cream, milk, etc.) forming air particles which increase ice cream “overrun” (air volume). If you wish to maintain even more air volume, you should add our DAYELET Emulsifier in paste form. It is ideal for thicker ice creams containing nuts or chocolate, and for all types of thick dairy ice creams. DAYELET NEUTRO DOUBLE CREAM is an essential texture agent for stabilising and retaining liquids in all types of double cream ice creams.
Its basic composition is a synergic mix of three vegetable gums which act as: Thickeners – increasing viscosity in ice cream mixes; Emulsifiers – incorporating more air into ice creams; Stabilisers – avoiding crystallization and providing texture, consistency and homogeneity.
All the components of our formulas are GLUTEN-FREE.350 kcal/100g. Carbohydrates: 95% (0% of them are polyols). Other hydrates: 0%. Nutritional fibres: 25%. Fat: 0% (Saturated fat: 0%). Protein: 0%. Sodium: 0.1%.
Our DAYELET ice cream stabilisers contain no fat or added sugars, and they are metabolised in the same way as diet fibre, without affecting at all the blood glucose level.
For this reason, they are 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. It provides only 0.3% of fast-absorption carbohydrates to the final ice cream.
These qualities make it ideal for all people who are following low-calorie diets and weight-control diets.