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Product Details:
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| Product Name: | Trehalose | Usage: | Sauces |
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| Other Name: | Trehalose Sugar | Function 1: | Reduces Water Migration After Freezing & Thawing |
| Function 2: | Reduces Cooked Milk Odor | Package: | 20kg/bag,25kg/bag |
| Brand: | Huiyang | Certification: | HALAL,KOSHER,MUI,OU,ISO22000,ISO 14001 |
| Function 3: | Adds Freezing Resistance | ||
| High Light: | 8 % Trehalose Powder,2% Trehalose Powder,Sauces Product Trehalose Powder |
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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.
The application of trehalose in the sauces industry
The trehalose can used in sauces factory, the sauces products has many kinds, trehalose can add 2% – 8% trehalose.
Trehalose has several functions in the sauces product, it is followed in below side:
There are need to noticed in the processe of making sauces, trehalose need to add right after flour and liquid mixture are completely gelatinized.
The processe of making sauces is following as below:
3 Easy Tahini Sauces
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INGREDIENTS
Spicy Gochujang Tahini Sauce:
Beet Tahini Sauce:
Preserved Lemon and Basil Tahini Sauce:
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INSTRUCTIONS
1.To make the spicy gochujang tahini sauce:
Add the tahini, gochujang and soy sauce to a bowl. Slowly whisk in the water, a little at a time, until the sauce is smooth. Taste and adjust the seasonings to your liking: add more gochujang for spiciness, more soy sauce for saltiness, and more or less water for consistency.
2.To make the beet tahini sauce:
In a food processor or blender, combine the beet and tahini. Pulse until roughly combined. With the machine on, slowly drizzle in the water and blend until smooth. Transfer to a bowl and whisk in the lemon juice, grated garlic and salt. Taste and adjust to your liking.
3.To make the preserved lemon and basil tahini sauce
In a food processor or blender, pulse to combine the tahini, preserved lemon and basil leaves. With the machine on, slowly drizzle in the water and lemon juice. Taste and season with salt and pepper.
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 |
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Jams/Preserves |
Replace 20 – 25 % of sugar |
Enhances and evens out fruit flavor profile
Maintains natural color of ingredients |
Adjust sugar content to obtain desired sweetness |
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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
