|Place Of Origin:||China||Brand Name:||Huiyang|
|Appearance:||Colorless Or Light Yellow Or Brown Yellow Liquid|
Food Grade Trehalose Syrup,
C12H22O11 Trehalose Food Grade,
99-20-7 products with trehalose
Factory supply Trehalose syrup CAS:99-20-7 / Food Grade / colorless or light yellow
Other Names: Trehalose
Place of Origin: China
Type: Acidity Regulators, Sweeteners, Thickeners
Brand Name: Huiyang
Appearance: Colorless or light yellow or brown-yellow liquid
Usage:Food additives,bakery,cosmetics ,pharma field
The sweetness of trehalose syrup is about 30% of sucrose. It is refreshing and moderately sweet. It can be used as a unique food ingredient to prevent food degradation, inhibit nutrient deterioration, maintain fresh food flavor, and improve food quality. Trehalose syrup solves the problem of poor solubility and good fluidity has greatly expanded the use of trehalose in the food industry, including other industries.
Application and effect of trehalose syrup
• Moon cake (stuffing)
Moisturizing, mild sweetness, significantly reduce the sweet sense, anti-aging, to extend the product shelf life.
• Dessert stuffing (bean paste, etc.)
Low sweetness, improved sweetness, extended shelf life, prevent aging, moisturizing and prevent water from flowing out, get tighter stuffing.
• Western pastry (bread, cake)
Low sweetness, keep soft, prevent starch aging, good taste, non-coloring, moisturizing and prevent moisture absorption, prolong the shelf life, increase the thermal stability.
• Rice cakes, Sticky rice dumplings
To prevent starch aging, after storage can also maintain Q sense.
Low sweetness, Improve the taste, cover the smell, enhance heat resistance, acid resistance, Keep crisp taste
• Solid Beverage:
Adjust and balance the flavor, cover up or reduce the bitterness, adjust and reduce sweetness, make the powder oil dispersible, stabilize the granules, prevent browning and improve flavor.
• Sports Beverage
Make the blood glucose raise slowly after drinking, the peak is also very low, Keep reducing blood glucose for longer time and provide a lasting energy.
|Reduce sweetness, moisturize and lock water, anti-aging||Cakes, bread, fillings, sugar snacks, bean fillings, jams, juices, jellies, etc.||Refreshing sweetness, delicate organization, good taste|
|Delicate and delicate fragrance, mask a bad smell||Alcohol and alcoholic beverages, cereal beverages, amino acid beverages, Chinese medicine beverage syrups||Increase the natural taste of the product itself, reduce the bad taste such as bitter, astringent, sour, fishy, etc.|
|Low moisture absorption||Preserves, sweets, etc.||Adjust sugar-containing substances to about 20-30%, can control the viscosity of molasses, control moisture absorption, and stickiness|
|Flavored seaweed, dried fish, rice noodles||Prevent moisture regain, improve drying speed, reduce moisture absorption and agglomeration, improve gloss, and control surface stickiness|
|Ice crystals are small and resistant to freezing||ice cream||Reduce frosting, delicate taste|
|Protection organization||Frozen dough, surimi, shrimp, meat||Prevent protein denaturation, protect tissues and maintain the original taste|
|Improve the crystallization of sand produced by the use of trehalose alone||Hard candy, soft candy, jelly, candied fruit, filled fruit, filling||Widens the application of trehalose in confectionery and fillings|
|Use in products with little or no water||Cookies, biscuits, anhydrous cake bread, etc.||It has obvious effects in anti-aging, preventing moisture absorption, moisturizing, etc., which broadens the application of trehalose in anhydrous system products.|
Contact Person: Donna
Tel: +86 15969639330