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Dayelet - Guar powder
€4.95
Tax included
Texturizer powder Guar. Thickener and stabilizer
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DAYELET GUAR is a naturally extracted polysaccharide purified from a legume plant grown in India and the southwestern United States.
It comes in the form of a slightly yellow fine powder. It disperses very well in water or milk by agitation both frio (high viscosity) and hot (low viscosity), forming viscous solutions with a long and thin texture.
In recipes with flour, it is mixed dry with it, providing greater elasticity to the dough and always softening the final texture.
It is therefore a thickener with a great capacity for hydration and stabilization of liquids, so its use is widespread in bakery, pastry, ice cream, beverages, dairy desserts, gastronomy, etc.
DAYELET GUAR forms clear, stable solutions in high pH ranges (3 to 11). It works well with both sugars and salt (brines, sauces, dressings, vinaigrettes, etc.).
DAYELET GUAR is very effective in controlling the final water of many foods and drinks, for example jams, jellies, jams, fruit puree, "baby food", fresh or melted cheeses, curds, biscuits, corn doughs, pitas, pizzas, gluten-free doughs, ice creams, sorbets, chocolate syrups, etc.
Its doses of use always range between 1 and 10 grams per kilo or liter of finished product, that is, from 0.1 to 1% of the weight of the final product.
DAYELET GUAR forms clear, stable solutions in high pH ranges (3 to 11). It works well with both sugars and salt (brines, sauces, dressings, vinaigrettes, etc.).
DAYELET GUAR is very effective in controlling the final water of many foods and drinks, for example jams, jellies, jams, fruit puree, "baby food", fresh or melted cheeses, curds, biscuits, corn doughs, pitas, pizzas, gluten-free doughs, ice creams, sorbets, chocolate syrups, etc.
Its doses of use always range between 1 and 10 grams per kilo or liter of finished product, that is, from 0.1 to 1% of the weight of the final product.
DAYELET GUAR It is not considered an allergenic product, however it should be noted that it comes from a leguminous fruit.
DAYELET GUAR is dosed in very low doses ranging from 0.1% to 1% of the final weight of the food. It is used in both sweet and savory recipes.
It stabilizes all freezing and thawing processes very well. It hinders sugar crystallisations. It acts as an emulsifier in liquids that contain some fat such as milk, creams, ice creams, creams, shakes, etc.
Our texture DAYELET GUAR is metabolized as a soluble fiber, without affecting the blood glucose level at all.
It also has the property of slowing down the absorption of carbohydrates in our metabolism, so it is perfectly tolerable by all diabetics.
Like all soluble fibre, its Glycemic Index is remarkably low and positively favours the intestinal flora thanks to its prebiotic effect.
All these characteristics make it ideal for all people with weight control or low-calorie diets, and also for diets reduced in gluten.
Glycemic Index = 0.
The components of our formulations DO NOT CONTAIN GLUTEN.
It is metabolized as a soluble fiber, with no laxative effects at recommended doses.
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- Format
- DOYPACK
- Labeling
- Gluten Free
Lactose Free - Carbohydrates
- - 0g / 100g
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