|Product Name:||Trehalose||Usage:||Candy Product|
|Other Name:||Trehalose Food Grade||Function 1:||Enhances Natural Color Of Fresh Ingredients|
|Function 2:||Increased Stability Due To Reduction Of “stickiness”||Function 3:||Enhances Flavors Of Fresh Ingredients (fruit Flavors)|
|Function 4:||Protects Lipids In Chocolate With High Milk Fat||Package:||20kg/bag,25kg/bag|
Food Grade Trehalose Sweetener,
trehalose sweetener for candies product
Trehalose maintains and enhances original food and beverage quality, helping formulators develop products that taste and smell as good as they look. With benefits for flavor, texture and freshness, trehalose delivers a multi-sensory experience. A unique ingredient found in nature, trehalose offers multi-functionality across a wide range of applications, helping to bring out the best in your products.
The application of trehalose in the candy industry
The trehalose can used in candy factory, the candy products has many kinds, trehalose can replace 30% of sugar for soft caramel kinds candy. Trehalose also can replace 20% of sugar for nougat kinds. Trehalose also can replace 67% of sugar for candy coating on nuts.
Trehalose has several functions in the candy product, it is followed in below side:
There are need to noticed in the processe of making meringue cookies,When trehalose used with sugar, To increase the stability, Trehalose should be more than 70% of entire sugar content and can be applied to raw nuts.
Safety: Trehalose has a long history of human use. Numerous studies have been conducted to support its safety.
Depending on the dish, simply add as an ingredient or dissolve in water to use. Simply add 0.5% to 5% by weight. Although trehalose is technically a sugar, when used along with other ingredients the sweet taste becomes negligible.
For sushi rice: add 1 tablespoon (10 grams) of Treha Trehalose to 450 grams of uncooked rice.
BENEFITS: retains moisture to keep the "just prepared" freshness.
Truffle: Replace 50% of sugar
Ganache: Replace 20% of sugar
Prevents shrinkage by retaining moisture
Improves the formability and workability
Reduces unwanted odors from heated cacao
Protects lipids in chocolate with high milk fat
|When used with sugar, viscosity may need some monitoring due to crystallization property of Trehalose|
Candies and Candy
For soft caramel: Replace 30% of sugar
For nougat: Replace 20% of sugar
For candy coating on nuts:
Replace 67% of sugar
Enhances flavors of fresh ingredients (fruit flavors)
Enhances natural color of fresh ingredients
Increased stability due to reduction of “stickiness”
Clear, glossy coating due to non-caramelizing property
Helps reduce burning during pan-coating with sugar
To increase the stability, Trehalose should be more than 70% of entire sugar content
Contact Person: Angelwei