|Product Name:||Trehalose||Usage:||Whipped Cream|
|Other Name:||Trehalose Powder||Function 1:||Enhances Cream Flavor|
|Function 2:||Higher Yield||Function 3:||Slows Down Water Migration|
|Function 4:||Adds Freeze / Thaw Stability|
Trehalose Powder For Whipped Cream,
20kg/bag Trehalose Powder,
whipped cream Trehalose Powder
Trehalose is a naturally-occurring sugar with similar functionality to sucrose but with greater
Stability and less sweetness. Product developers can use it either to improve existing products or to create innovative new products. Trehalose is a non-reducing disaccharide consisting of two glucose molecules linked α,α –1,1. It has excellent process and finished product stability. Trehalose is a multi-functional sugar. Its mild sweetness (45% sucrose), low carcinogenicity, low hygroscopicity, high freezing-point depression, high glass transition temperature and protein protection properties are all of immense benefit to food technologists. Trehalose is fully caloric, has no laxative effects and after ingestion is broken down in the body to glucose. It has a moderate glycemic index with low insulin emic response.
The application of trehalose
The whipped cream can use trehalose product and add 6% against heavy cream together with 6% of sugar, trehalose has some function in whipped cream, it is followed as belowed:
1.Enhances cream flavor
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.
Product: Trehalose Quantity:20000KG
Lot No. : 20200401 Production Date: 2020.04.01
Specification: GB/T23529-2009 Expiry Date:2022.9.30
|Appearance||Fine, White, Crystalline power, odorless||Pass|
|Molecular formula||C12H22O11 • 2H20|
|Loss on drying||≤1.5%||0.1%|
|Mold and yeast||≤100cfu/g||Absent|
|Total plate count||≤300||Qualified|
Contact Person: Angelwei