|Product Name:||Food Additive D (+) -Trehalose Dihydrate CAS No.: 6138-23-4 Fast Delivery||Other Name:||Trehalose Powder|
|Production Capacity:||1500 Tons Per Month||Certification:||HALAL,KOSHER,MUI,OU,ISO22000,ISO 14001|
|Appearance::||Powder||Function:||Instanding Of The Part Of Sugar|
food additive d trehalose dihydrate,
d trehalose dihydrate cas 6138-23-4,
D Trehalose Dihydrate Food Additive
Trehalose is high purity trehalose (98%)—a plant-based, ISO22000,ISO9001,ISO14001, Kosher & Halal-certified, non-GMO* food ingredient with the amazing natural ability to extend many aspects of freshness.
2.Trehalose Functional properties
Prevention of starch retrogradation
Prevention of protein denaturation
Prevention of fatty acid breakdown
Protect cell structure during freeze/dry
Prevention of fruit and vegetables browning and deformation
Bakery items are often thrown out if they don’t sell on the day they’re made. Multi-functional TREHALOSE to the rescue!
Like table sugar (sucrose), TREHALOSE is a disaccharide (or “double sugar”). All disaccharides have some ability to retain moisture and can be used to preserve foods, but among disaccharides, TREHALOSE is the very best at retaining moisture. That means TREHALOSE is truly the baker’s best friend.
But not only does TREHALOSE︎ help keep baked goods moist and delicious, this multi-functional, naturally occurring sugar has a wealth of other benefits, including these:
You can work with TREHALOSE︎ like you would with table sugar, but, because it is only 45% as sweet as sucrose, it’s suitable for both sweet and savory recipes. No other ingredient maintains the crispness of cookies, the flakiness of pastry dough and the light, soft moistness of cakes while significantly extending freshness overall.
Replace 15 - 40% of sugar
Sorbet: Add 5 – 8%
Smoother mouthfeel created by formation of finer ice crystals
Enhances cream and fruit flavors
|Adjust the brix between 26% and 30% for sorbet|
|Replace 20 – 25 % of sugar||
Enhances and evens out fruit flavor profile
Maintains natural color of ingredients
|Adjust sugar content to obtain desired sweetness|
|Frozen Dough||Add 2 – 8%||
Protects yeast during freezing
Creates moist and softer crumb
|Result is more recognizable in lean doughs with low sugar content|
Contact Person: Angelwei