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Dayelet - Instant gelatin powder 100g

Dayelet - Instant gelatin powder 100g

Content: 100.00gr / Ref: *WDC018 / Exp. 30/06/24
5,40€Tax Incl.6,35€
Buy before and will be shipped tomorrow.
Sin GlutenSin LactosaSin azúcares añadidos

Manufacturer: Gelita

DAYELET GELATINA INSTANT is a protein that is extracted by partially hydrolyzing the connective tissues (collagen) of porcine animals (type A).

It comes in the form of a fine white powder.

It dissolves in the cold with stirring, thickens like gelatin in sheets, and after 30 minutes several transparent, elastic and thermo-reversible gels are obtained.

It is also possible to thicken, emulsify, adhere and obtain aerated films and systems.

In desserts it is usually used in proportions ranging from 1% to 5%.


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


How to use: Add 36 g of Dayelet Gelatin Instant to 500 ml of cold water. Heat shaking until completely dissolved. Let it cool a bit before being used in any recipe. Once the recipe is made, let it rest in the fridge for a minimum of 2 hours.


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

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

The gelatin should always be added to the water and not the water to the gelatin.

It works quickly in all types of liquids with a water content greater than 80%, and in alcohol that does not exceed 40%.

It can be added to systems with a maximum of 20% fat to achieve emulsification.


Combined with other thickeners, they are obtained from fragile and not very elastic textures, to compact and very hard textures.

Its best working pH is 5 to 8.

If 2.5% salt is added, its viscosity drops at low pH (from 2 to 4), and instead the viscosity rises at pH above 4.

Its advantages are wide since it provides plasticity along with elasticity, helps to beat desserts, stabilizes foams (mousses), delays the crystallization of sugars and, above all, melts well in the mouth.


Without gluten.
Without lactose.
No egg.
Without soy.
Fructose free.
Cholesterol free.
Without nuts.


Gelatina 220 bloom y maltodextrina.

Energetic value1554 kJ / 370 kcal
Lipid fats0 g
Saturated fatty acids0 g
Carbohydrates48 g
Sugars5 g
Dietary fiber0 g
Protein45 g
Salt0,75 g
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C/ Caleta de Velez 52, 29004 Málaga, España
C/ Caleta de Velez 52, 29004 Málaga, España
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