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Product Details:
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| Other Names: | Crystalline Trehalose, Crystal Trehalose | CAS No.: | 6138-23-4 |
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| Appearance: | White Crystalline Grain Or Powder | Grade: | Food/cosmetics/pharmaceutical Industry |
| Sweetness: | 45% Of Sucrose | Purity: | >99% Min |
| Usage: | >99% Min | ||
| High Light: | crystal trehalose sweetener,rice dumplings trehalose sweetener,cas 6138-23-4 |
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Trehalose widely used in rice dumplings
Introduction of Trehalose
---Production capacity: 18,000 tons/year
Due to some shortcomings of traditional craftsmanship, rice dumplings generally has a short storage time at room temperature and can only be stored for 3 days. The rice dumplings stored on the shelf will gradually lose the internal moisture as the storage time increases, and the glutinous rice will appear reversed.
The elephant makes the taste of rice dumplings worse. Among them, moisture plays an important role in the storage of rice dumplings. The key to seed quality and shelf life is the interaction between water and starch during processing, including water migration transfer, the combination and analysis of water, starch and protein, changes in the state of water, and changes in the characteristics of starch itself, etc. Trehalose has excellent water-holding properties, so it can be used to improve the quality of rice dumplings.
1.1experiment material
Crystallized trehalose, glutinous rice, white granulated sugar.
1.2 Test method
Soak the glutinous rice overnight, remove it, drain the water, and stir in the trehalose
1.3 Process flow
Soak the glutinous rice overnight → take out the glutinous rice and drain the water, add a certain proportion of trehalose → Wrap the dumplings leaves into shape →
Boiling for 1.5 hours → packaging → finished product
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
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), Glucono Acids, Trehalose syrup with Erythritol fermentation technology.
Main Products
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Trehalose 18,000tons/year |
Food/cosmetics/pharmaceutical industry |
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Trehalose syrup 3,000tons/year |
Food grade |
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Glucono Acids 6,000tons/year |
Food grade, Tech grade |
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Glucono Delta Lactone 10,000tons/year |
Food grade |
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Erythritol 5,000tons/year |
Food grade, sugar substitute |
Our Services
Core values of Huiyang enterprise:
1. Be honest - to create new value for customers;
2. Seek development –to bring more bright future to employees;
3. Be responsible –deliver positive energy to society.
Spirit of enterprise: love and tolerance, loyalty and devotion, good morality and innovation. Corporate style: focus, professional, earnest, careful, strictly forbidden, perfect. Enterprise mission: to innovate and lead the development of the industry, continuously create more value for customers.
Contact Person: Donna
Tel: +86 15969639330
