PISTACHIO

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 PISTACHIO 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 pistachio 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%, hat 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 PISTACHIO is an essential texture agent for stabilising and retaining liquids in all types of pistachio 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.