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Product Details:
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| Product Name: | Trehalose | Usage: | Bakery Product |
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| Other Name: | Trehalose Sugar | Function 1: | Keep Soft |
| Function 2: | Increase The Thermal Stability | Package: | Common Export Is 20kg/bag |
| Brand: | Dezhou Huiyang | Certification: | HALAL,KOSHER,MUI,OU,ISO22000,ISO 14001 |
| Function 3: | Prevent Absorption Of Moisture | Funtion 4: | Increase The Thermal Stability |
| High Light: | keep soft trehalose powder,bakery product trehalose powder,20kg/bag Trehalose Powder |
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Trehalose
Description
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.
Properties · 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 moon cake or moon cake filling product industry
The trehalose can used in bakery product factory, the bakery products has many kinds, trehalose can add propotion of total sugar 10%- 30% or propotion of flour 3%-8%.
Trehalose has several functions in the bakery product, it is followed in below side:
| Applications | Usage level | Benefits | Notes |
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 |
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 |
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 |
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 |
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 |
Sauces | Add 2 – 8 % | Reduces water migration after freezing & thawing Reduces cooked milk odor Adds freezing resistance | Add right after flour and liquid mixture are completely gelatinized |
Noodles | 2% against flour or 0.2 – 0.5% against water for cooking | Delays starch retrogradation Shortens cooking time Prevents over-cooking Adds freeze / thaw stability | Can be applied to all kinds of noodles such as pastas, Chinese noodles, udon noodles, soba noodles, wonton & gyoza shells. |
| Batter for Deep Drying | 5% against flour | Maintains crispy crunchy coating Adds freezing resistance | For crispy texture, reduce water content of the ingredients and deep fry between 140 °C to 160 °C (284 °F to 320°F) |
Contact Person: Angelwei
Tel: +86-13385340181
