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Product Details:
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| Product Name: | Trehalose | Usage: | Frozen Desserts |
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| Other Name: | Trehalose Powder | Function 1: | Smoother Mouthfeel Created By Formation Of Finer Ice Crystals |
| Function 2: | Enhances Cream And Fruit Flavors | Package: | 20kg/bag,25kg/bag |
| Brand: | Huiyang | Certification: | HALAL,KOSHER,MUI,OU,ISO22000,ISO 14001 |
| High Light: | powder trehalose food grade,20kg/bag trehalose food grade |
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Trehalose
Trehalose maintains and enhances original food and beverage quality, helping formulators develop products that taste and smell as good as they look. With benefits for flavor, texture and freshness, trehalose delivers a multi-sensory experience. A unique ingredient found in nature, trehalose offers multi-functionality across a wide range of applications, helping to bring out the best in your products.
Company introduction
Dezhou Huiyang Biotechnology Co., Ltd. was established in 2003, which 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".
Dezhou Huiyang Biotechnology Co., Ltd. Is mainly dedicated to the production and R&D of Trehalose, Glucono Delta Lactone(GDL), Gluconic Acid, Erythritol and Trehalose syrup with fermentation technology. The output is 10000tons of Glucono Delta Lactone GDL, 15000tons trehalose, 5000tons Gluconic Acid every year.
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 in the frozen desserts industry
The trehalose can used in frozen desserts factory, the frozen desserts products has many kinds, trehalose can replace 15 - 40% of Ice cream
Trehalose has several functions in the frozen desserts product, it is followed in below side:
There are need to noticed in the processe of making frozen desserts cookies, trehalose need to adjust the brix between 26% and 30% for sorbet
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 |
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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 Coating |
For soft caramel: Replace 30% of sugar
For nougat: Replace 20% of sugar
For candy coating on nuts: Replace 67% of sugar |
Enhances flavors of fresh ingredients (fruit flavors) Enhances natural color of fresh ingredients
Increased stability due to reduction of “stickiness”
Clear, glossy coating due to non-caramelizing property Helps reduce burning during pan-coating with sugar |
To increase the stability, Trehalose should be more than 70% of entire sugar content
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Frozen Desserts |
Ice cream: Replace 15 - 40% of sugar Sorbet: Add 5 – 8% |
Smoother mouthfeel created by formation of finer ice crystals
Enhances cream and fruit flavors |
Adjust the brix between 26% and 30% for sorbet |
Contact Person: Angelwei
Tel: +86-13385340181
