|Product Name:||Trehalose||Other Names:||Crystalline Trehalose, Crystal Trehalose|
|CAS No.:||6138-23-4||Molecular Formula:||C12H22O11·2H2O|
|Appearance:||White Crystalline Powder||Sweetness:||45% Of Sucrose|
|Grade:||Food/cosmetics/pharmaceutical Industry||Purity:||>99% Min|
Strong Water Retention Capacity Trehalose Sugar,
Taste modifying natural food sweeteners,
Food Grade safe natural sweeteners
Popular food grade slightly sweetness trehalose.strong water retention capacity,inhibit starch aging
1. Trehalose 98-100% Pure, Food Grade, Manufactured in China by Dezhou Huiyang.
2. Trehalose is a multi-functional sugar. Its mild sweetness (45% sucrose), low cariogenicity, low hygroscopicity, high freezing-point depression, high glass transition temperature, and protein protection properties are all of immense benefit to food technologists. Trehalose is fully caloric, has no laxative effects, and after ingestion is broken down in the body to glucose. It has a moderate glycemic index with a low insulinemic response.
3. Trehalose, like other sugars, may be used without restriction in a wide range of food products including beverages, chocolate & sugar confectionery, bakery products, frozen foods, breakfast cereals, and dairy products.
1. It can prevent starch aging
Mycose has excellent action of preventing starch aging and it’s more outstanding in low humidity or refrigeration conditions.
2. It can prevent protein denaturation
trehalose can effectively protect the natural structure of protein molecules in refrigeration, high temperature or drought conditions.
3. It can restrain the generation of fishy smell and odor
trehalose can wipe off the fishy smell and aging rice odor effectively, keeping the freshness of fish and rice and maintaining their texture.
4. Fruit and vegetable fresh-keeping effect
Trehalose can effectively protect the structure of cytomembrane and protein and accordingly maintain the structure, texture, color and luster and flavor of flora and fauna, which is favorable for the rehydration of fruit and vegetables.
5. Taste-modifying effect
trehalose can alleviate and partially cover the bad flavor, reduce the astringent and bitter taste and abirritate part of the sour.
6. It can restrain the fatty acid oxidation
trehalose can effectively restrain the oxidation of unsaturated fatty acid.
Stabilize the activity of the superoxide, dismutase in the materials.
7. Tooth decay prevention
trehalose won’t decompose, produce acid or insoluble glucan which can cause tooth decay.
1. Chinese/Western-style dim sum
|Moon cake (stuffing)||Moisturizing, sweetness mild, significantly reduce the sweet and tired, anti-aging, to extend the product shelf life||Trehalose accounts for the total amount of sugar20%---35%|
|Dessert stuffing (bean paste, etc.)||Low sweetness, improved sweetness, extended shelf life, to prevent aging, moisturizing and prevent water outflow, get more tight stuffing||Trehalose accounts for the total amount of sugar25%---50%|
|Western pastry (bread cake)||Low sweetness, keep the texture soft, prevent starch aging, good taste, non-coloring, moisturizing and prevent moisture absorption, prolong the shelf life, increase the thermal stability;||Trehalose accounts for 10% of total sugar - 30%, or Or by adding the amount of flour 3-8% to replace part of the sugar|
|ice cakes, dumplings, sesame seeds||To prevent starch aging, the deposit can also maintain Q sense||Trehalose accounts for starch 2%- 5%|
2. Candy snacks
|Jelly, pudding||Improve the taste, low sweetness, after eating no taste, stable gel, to prevent moisture absorption, to prevent browning||Trehalose accounts for the total amount of sugar 30%---40%|
|Toffee||Low sweetness, improve the taste, improve the sense of cream||About 5%|
|Crisp sugar||To prevent moisture absorption, low sweetness, improve the taste, cover up the smell, enhance heat resistance, acid resistance||For different purposes 1%--6%|
|Juice/Fudge||Low sweetness, keep moisture, prevent moisture absorption||Trehalose replaces 10% fructose syrup|
|Sugar tablets||Low sweetness, as an excipient to prevent moisture absorption and improve the taste||25%---100%|
|Chewing gum||Low sweetness, diamonds, giving moisture sense, to prevent hardening, cover the smell||Trehalose accounts for the total amount of sugar 10%---25%|
|Chocolate||Low sweetness, improve taste, keep the flavor||Trehalose accounts for the total amount of sugar 1%--15%|
|Sugar-coated snacks||Keep crisp taste, prevent moisture absorption, low sweetness, shiny, cover oil smell improve taste, inhibit protein denaturation, balanced taste, increase grease||Add 1 to 10% of the number of raw materials|
|Solid drink||Adjust the balanced taste, cover or reduce the bitterness, adjust the sweetness to reduce the sweetness, so that the powder with oil dispersion, can stabilize the particles, to prevent browning and improve the flavor.||1--5%|
|Sports drinks||After drinking blood sugar increased slowly, the peak is also very low, lower the time is longer, the energy to provide lasting||8—10%|
|Fruit juice||Improve the flavor, (to improve fruit juice), to prevent discoloration, improve sweetness, cover astringency||0.5%--2%|
|Tea, vegetable drinks||There is inhibition of green astringent taste, mask the bitter taste of the effect||1%|
|Milk beverages||Improve the sweetness, cover the bitter taste of minerals, adjust the sour||1—3%|
|Soy milk||Adjust the flavor, inhibit the smell of beans||2—5%|
|Fruit wine, sweet wine||Stable nutrients, low sweetness, cover astringency, to prevent browning||2—8%|
4. Rice products
|Rice food||Prevent aging hardening, keep soft and resistant to cold, keep the grain shape, inhibit rice juice spill, improve the taste, improve the flavor, inhibit the odor, inhibit Chen meters taste.||By the amount of rice 1%-5%|
|Flour food||Prevent aging, improve the taste, to prevent the string taste, to prevent the pasta juice overflow sticky||By the amount of flour 1%-5%|
|Baking||Low sweetness, to prevent aging, softening||Trehalose accounts for the total amount of sugar 10%---30%|
|Rice cake||Improve the taste, improve the taste, low sweetness, to prevent aging, highlight the flavor||Trehalose accounts for the total amount of sugar 30%---40%|
5. Seafood aquatic products
|Livestock and poultry meat processing products||Improve the freezing tolerance, protect the protein, to prevent the formation of fatty acid decomposition of meat smell||2%--8%|
|Aquatic products processing(Fish, surimi, fish and its finished products)||Improve the freezing tolerance, protect the protein, to prevent dehydration, softening, inhibition of fish rot smell, maintain flexibility and fresh taste, to prevent aging to improve the taste, to prevent tissue atrophy||2%---8%|
|Grilled fish fillets||Cover the fish smell, improve the taste, to prevent hardening, to maintain water activity, to prevent discoloration||2%---8%|
|Seasoned Seaweed||To prevent moisture, improve the taste, low sweetness||5% of the seasoning solution|
6. Vegetables and fruit products
|Dried fruit||Low sweetness to prevent moisture, improve the perception, rehydration quickly||Trehalose accounts for the total amount of sugar 30%|
|Jam||Low sweetness, improved flavor||Trehalose accounts for the total amount of sugar 10%-30%|
|Dehydrated vegetables||Excellent rehydration performance to prevent discoloration||Completely replace the original as a protective agent of glucose, sorbitol, sucrose|
|Sauces||Low sweetness, stable gel effect, to prevent discoloration, improve the flavor||Trehalose accounts for the total amount of sugar 30%|
|Pickle||Improve the taste, maintain the flavor, keep moisture, prevent browning||0.5%--3% of the seasoning solution|
|Soup powder material||Prevent bitter taste of some amino acids, adjust the sweetness, prevent browning, prevent starch aging, improve the dispersion of powder||1%--5%|
Contact Person: Donna
Tel: +86 15969639330