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 SORBET 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 Xanthan gum – a polysaccharide enzymatically obtained from corn. 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 15 litres of liquid mix for fruit juice ice cream . 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).
Substitutes the egg yolks, achieving a lighter, thinner and colder ice cream with substantially less cholesterol.
DAYELET NEUTRO SORBET is an essential texture agent for stabilising and retaining liquids in all types of fruit juice 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.
350 kcal/1470 kJ per 100g. Fat: 0% Carbohydrates: 75% (0% of them are polyols). Sugars: 15%.Starchs: 60%. Nutritional fibres: 17%. Protein: 0%. Salt: 0%.
All the components of our formulas are GLUTEN-FREE.
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.