|Product Name:||Trehalose||Usage:||Sponge Cake Industry|
|Other Name:||Trehalose Sugar||Function 1:||Keeps Moist And Bouncy Texture|
|Function 2:||Higher Yield||Function 3:||Suspends Air Bubbles In Dough For Effective Heat Circulation And Homogenous Cell Structure|
sponge cake trehalose powder,
trehalose sponge cake powder,
25kg per bag Trehalose Powder
Trehalose is a naturally-occurring sugar with similar functionality to sucrose but with greater
Stability and less sweetness. Product developers can use it either to improve existing products or to create innovative new products. Trehalose is a non-reducing disaccharide consisting of two glucose molecules linked α,α –1,1. It has excellent process and finished product stability. Trehalose is a multi-functional sugar. Its mild sweetness (45% sucrose), low carcinogenicity, 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 low insulin emic response.
The application of trehalose
The sponge cake can use trehalose product and replace 20% of sugar , it can make sponge cake keeps moist and bouncy texture and higher yield and suspends air bubbles in dough for effective heat circulation and homogenous cell structure, it may need to adjust baking time.
Pls you check the compare to the test in our lab with trehalose and without trehalose.
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.
Icing and Glaze
|Replace 80% of sugar||Stable even with temperature and humidity changes||
Ratio of Trehalose needs to be higher
than other sugars in formulation for stability
Preparing icing & glaze with heat works best
Sugar : Trehalose ratios can be adjusted to reach desired sweetness and appearance
Smooth and workable
Makes stable flavored
icing and glaze with acidic fruit juices
Replace 20% of sugar
Keeps moist and bouncy texture
Suspends air bubbles in dough for effective heat circulation and homogenous cell structure
|May need to adjust baking time|
Contact Person: Angelwei