Dayelet - Instant Gelatin Powder

Twelve grams of DAYELET INSTANT GELATIN correspond to approximately 1 gram of agar-agar or two sheets of gelatin.

Its applications are multiple in mousses, ice creams, semifreddos, meringues, curds, foams and gels (from 0.5 to 1.5%), kitchen jellies (soups, meat and fish), decorative flower cakes, sweets, confectionery and creative confectionery.

DAYELET INSTANT GELATIN It can absorb 5 to 10 times its weight in water. Its gels melt above 35ºC, thus providing all their melting characteristics in the mouth.

Gelatin should always be added to water and not water to gelatine.

It works quickly in all types of liquids with a water content above 80%, and in alcohol that does not exceed 40%. It can be added to systems with a maximum of 20% fat to emulsify it.

Combined with other thickeners, they obtain from fragile and inelastic textures to compact textures with great hardness. Its best working pH is 5 to 8. If 2.5% salt is added, its viscosity decreases at low pH (from 2 to 4), while the viscosity rises at pH above 4.

Its advantages are extensive as it provides plasticity along with elasticity, helps to beat desserts, stabilises mousses, delays the crystallisation of sugars and above all melts well in the mouth.