|
Product Details:
|
| Other Names: | Crystalline Trehalose, Crystal Trehalose | CAS No.: | 6138-23-4 |
|---|---|---|---|
| Appearance: | White Crystalline Grain Or Powder | Grade: | Food/cosmetics/pharmaceutical Industry |
| Sweetness: | 45% Of Sucrose | Purity: | >99% Min |
After adding trehalose, rice noodles have an obvious improvement in appearance, hardness, elasticity, chewiness, etc., adding seaweed Sugar improved the overall sensory score of rice noodles, and rice noodles with 5% trehalose had the highest sensory score. The line quality is the best.
The molecular structure of rice noodles without trehalose is rougher and larger
Pores, the starch matrix is loose, not tight.
After adding trehalose, the apparent structure of rice noodles becomes smooth and compact.
The hole becomes smaller. The reason for the analysis may be that the intervention of the small molecular structure of trehalose reduces the macromolecular substance molecules
The role of the inter-network gap allows the gap between the macromolecules to be filled
1. Chinese/Western-style dim sum
| NAME | FUNCTION | TREHALOSE/SUGAR |
| Moon cake (stuffing) | Moisturizing, sweetness mild, significantly reduce the sweet and tired, anti-aging, to extend the product shelf life | Trehalose accounts for the total amount of sugar20%---35% |
| Dessert stuffing (bean paste, etc.) | Low sweetness, improved sweetness, extended shelf life, to prevent aging, moisturizing and prevent water outflow, get more tight stuffing | Trehalose accounts for the total amount of sugar25%---50% |
| Western pastry (bread cake) | Low sweetness, keep the texture soft, prevent starch aging, good taste, non-coloring, moisturizing and prevent moisture absorption, prolong the shelf life, increase the thermal stability; | Trehalose accounts for 10% of total sugar - 30%,or Or by adding the amount of flour 3-8% to replace part of the sugar |
| ice cakes, dumplings, sesame seeds | To prevent starch aging, the deposit can also maintain Q sense | Trehalose accounts for starch 2%- 5% |
2. Candy snacks
| NAME | FUNCTION | TREHALOSE/SUGAR |
| Jelly, pudding | Improve the taste, low sweetness, after eating no taste, stable gel, to prevent moisture absorption, to prevent browning | Trehalose accounts for the total amount of sugar 30%---40% |
| Toffee | Low sweetness, improve the taste, improve the sense of cream | About 5% |
| Crisp sugar | To prevent moisture absorption, low sweetness, improve the taste, cover up the smell, enhance heat resistance, acid resistance | For different purposes 1%--6% |
| Juice/Fudge | Low sweetness, keep moisture, prevent moisture absorption | Trehalose replaces 10% fructose syrup |
| Sugar tablets | Low sweetness, as an excipient to prevent moisture absorption and improve the taste | 25%---100% |
| Chewing gum | Low sweetness, diamonds, giving moisture sense, to prevent hardening, cover the smell | Trehalose accounts for the total amount of sugar 10%---25% |
| Chocolate | Low sweetness, improve taste, keep the flavor | Trehalose accounts for the total amount of sugar 1%--15% |
| Sugar-coated snacks | Keep crisp taste, prevent moisture absorption, low sweetness, shiny, cover oil smell improve taste, inhibit protein denaturation, balanced taste, increase grease | Add 1 to 10% of the number of raw materials |
3.Drink
| NAME | FUNCTION | TREHALOSE/SUGAR |
| Solid drink | Adjust the balanced taste, cover or reduce the bitterness, adjust the sweetness to reduce the sweetness, so that the powder with oil dispersion, can stabilize the particles, to prevent browning and improve the flavor. | 1--5% |
| Sports drinks | After drinking blood sugar increased slowly, the peak is also very low, lower the time is longer, the energy to provide lasting | 8—10% |
| Fruit juice | Improve the flavor, (to improve fruit juice), to prevent discoloration, improve sweetness, cover astringency | 0.5%--2% |
| Tea, vegetable drinks | There is inhibition of green astringent taste, mask the bitter taste of the effect | 1% |
| Milk beverages | Improve the sweetness, cover the bitter taste of minerals, adjust the sour | 1—3% |
| Soy milk | Adjust the flavor, inhibit the smell of beans | 2—5% |
| Fruit wine, sweet wine | Stable nutrients, low sweetness, cover astringency, to prevent browning | 2—8% |
4.Rice products
| NAME | FUNCTION | Suggest Dosage |
| Rice food | Prevent aging hardening, keep soft and resistant to cold, keep the grain shape, inhibit rice juice spill, improve the taste, improve the flavor, inhibit the odor, inhibit Chen meters taste. | By the amount of rice 1%-5% |
| Flour food | Prevent aging, improve the taste, to prevent the string taste, to prevent the pasta juice overflow sticky | By the amount of flour 1%-5% |
| Baking | Low sweetness, to prevent aging, softening | Trehalose accounts for the total amount of sugar 10%---30% |
| Rice cake | Improve the taste, improve the taste, low sweetness, to prevent aging, highlight the flavor | Trehalose accounts for the total amount of sugar 30%---40% |
5. Seafood aquatic products
| NAME | FUNCTION | Suggest Dosage |
| Livestock and poultry meat processing products | Improve the freezing tolerance, protect the protein, to prevent the formation of fatty acid decomposition of meat smell | 2%--8% |
| Aquatic products processing(Fish, surimi, fish and its finished products) | Improve the freezing tolerance, protect the protein, to prevent dehydration, softening, inhibition of fish rot smell, maintain flexibility and fresh taste, to prevent aging to improve the taste, to prevent tissue atrophy | 2%---8% |
| Grilled fish fillets | Cover the fish smell, improve the taste, to prevent hardening, to maintain water activity, to prevent discoloration | 2%---8% |
| Seasoned Seaweed | To prevent moisture, improve the taste, low sweetness | 5% of the seasoning solution |
Package
25kg/kraft bag, 25kg/plastic woven bag, 500kg/bag, 850kg/bag, 1000kg/bag
Main Products
|
Trehalose 18,000tons/year |
Food/cosmetics/pharmaceutical industry |
|
Trehalose syrup 3,000tons/year |
Food grade |
|
Erythritol 5,000tons/year |
Food grade, sugar substitute |
| Allulose 5,000tons/year | Food grade, sugar substitute |
Contact me for more details.
B.R
Jack Chai
Contact Person: Jack
Tel: +8617353521490
