|Product Name:||Trehalose||Usage:||Milk Candy Product|
|Other Name:||Trehalose Powder||Function 1:||Low Sweetness|
|Function 2:||Improve Taste||Certification:||HALAL,KOSHER,MUI,OU|
|Function 3:||Enhance The Sense Of Cream|
Total Sugar 5% Trehalose Powder,
Low sweetness Trehalose Powder
Trehalose is irreducibility disaccharide formed by two glucose molecules jointed with α,α-1, 1 keys. It is a kind of safe and reliable natural carbohydrate, is with outstanding performance for maintaining cell viability and biomacromolecule activity, and has an honor of “Life Sugar” In scientific community. The sweetness is only 45% of granulated sugar, the sweet taste is moderate.
· Preventing aging of starch
· Preventing protein denaturation
· Restrain rancidity of fat
· Correct flavor and odor
· Maintain freshness effect
· Stable SOD activity
· Low caries
· Gentle reaction of blood sugar and insulin
· Energy release
The application of trehalose in the milk candy or Toffee product industry
The trehalose can used in Toffee product factory, the Toffee products has many kinds, trehalose can add propotion of total sugar 5%.
Trehalose has several functions in the toffee product, it is followed in below side:
How to easilly make the TOFFEE CANDY
PREHEAT oven to 425° F. Line 15 x 10-inch jelly-roll pan with heavy-duty foil.
MELT 1/4 cup (1/2 stick) butter in medium saucepan. Pour into prepared jelly-roll pan. Arrange crackers over butter, breaking crackers to fit empty spaces.
MELT remaining 1 cup (2 sticks) butter in same saucepan; add sugar. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, for 2 minutes. Remove from heat; stir in sweetened condensed milk. Pour over crackers.
BAKE for 10 to 12 minutes or until mixture is bubbly and slightly darkened. Remove from oven; cool for 1 minute.
SPRINKLE with morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Sprinkle with nuts; press into chocolate. Cool in pan on wire rack for 30 minutes. Refrigerate for about 30 minutes or until chocolate is set. Remove foil; cut into pieces.
% DAILY VALUE *
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|
Contact Person: Angelwei