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Product Details:
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| Product Name: | Trehalose | Usage: | Icing And Glaze Industry |
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| Other Name: | Trehalose Sugar | Function 1: | Stable Even With Temperature And Humidity Changes |
| Function 2: | Dries Faster | Function 3: | Smooth And Workable |
| Function 4: | Makes Stable Flavored Icing And Glaze With Acidic Fruit Juices | Package: | 20kg/bag,25kg/bag |
| High Light: | trehalose powder for glaze product,25kg/bag Trehalose Powder,Dries faster Trehalose Powder |
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Trehalose
Trehalose is a naturally occurring glucose found notably in mushrooms (shiitake, maitake, nameko), sunflower seeds, sea algae, and yeast (bakers, wine). It’s about 38% - 40% sweet as sucrose, with a wide range of applications in foods, beverages, pharmaceuticals and cosmetics industries. Its unique properties make it ideal especially for food applications: Sushi and Bento, rice and noodles, meats and poultry, seafood, vegetables, frozen foods, desserts, baked goods and many others.
Company introduction
Dezhou Huiyang Biotechnology Co., Ltd. located in Shandong Province, China, a beautiful place with convenient transportation. Now awarded with "national AAA grade credit enterprise", "high-tech enterprise", "leading enterprise in agricultural industrialization of Shandong province", and "innovative pilot enterprise".
Our products are Kosher, MUI, OU and HALAL certified, and we have been ISO 22000, ISO14001, ISO9001 certified since 2003. Combined with strict manufacturing processes, top-notch R&D, and disciplined trading platform, we formed a strong brand in the international market which covers 120 countries and regions in the world.
The application of trehalose
The Icing and Glaze can use trehalose product and replace 80% of sugar , it can make Icing and Glaze stable even with temperature humidity changes and dries faster and smooth and workable and makes stable flavored and icing and glaze with acidic fruit juices.
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.
| Applications | Usage level | Benefits | Notes |
| Stable even with temperature and humidity changes |
Ratio of Trehalose needs to be higher than other sugars in formulation for stability |
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Icing and Glaze |
Replace 80% of sugar |
Dries faster
Smooth and workable |
Preparing icing & glaze with heat works best |
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Makes stable flavored icing and glaze with acidic fruit juices |
Sugar : Trehalose ratios can be adjusted to reach desired sweetness and appearance | ||
| Keeps moist and bouncy texture | May need to adjust baking time | ||
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Sponge Cake |
Replace 20% of sugar |
Higher yield
Suspends air bubbles in dough for effective heat circulation and homogenous cell structure |
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Whipped Cream |
Add 6% against heavy cream together with 6% of sugar |
Enhances cream flavor Higher yield Slows down water migration Adds freeze / thaw stability |
To fully dissolve, add Trehalose to mix prior to adding sugar
To enhance freeze / thaw stability, increase Trehalose to 10% and adjust the entire sugar content in cream more than 15% |
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Custard Cream |
Replace or add 40% of sugar for desired sweetness |
Makes consistent texture and improve the mouthfeel
Extends shelf-life by protecting lipid and protein content |
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| Keep the fresh white color of meringue | |||
| Meringue | Replace 30% of sugar | ||
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Chocolate |
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 |
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Candies and Candy |
For soft caramel: Replace 30% of sugar
For nougat: Replace 20% of sugar |
Enhances flavors of fresh ingredients (fruit flavors) Enhances natural color of fresh ingredients
Increased stability due to reduction of “stickiness” |
To increase the stability, Trehalose should be more than 70% of entire sugar content |
| Stable coating | Can be applied to raw nuts | ||
| Coating |
For candy coating on nuts: Replace 67% of sugar |
Clear, glossy coating due to non-caramelizing property Helps reduce burning during pan-coating with sugar |
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| Prevents lipid oxidation |
Contact Person: Angelwei
Tel: +86-13385340181
