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Product Details:
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| Product Name: | Trehalose | Usage: | Nougat Factory |
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| Other Name: | Trehalose Powder | Function 1: | Lower Sweetness |
| Function 2: | Improve Color And Taste | Function 3: | Non-stick Tooth And No Caries |
| Brand: | Dezhou Huiyang | Package: | 20kg/bag,25kg/bag |
| High Light: | Low Sweetness Trehalose Sweetener,powder Trehalose Sweetener |
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Trehalose
Trehalose powder is a multi-functional sweetener found naturally, for example in honey, mushrooms, lobster, shrimp and foods produced using baker’s and brewer’s yeast. The commercial product is made from starch by an enzymatic process.
Relative Sweetness: Trehalose is almost half as sweet as sucrose or table sugar.
Metabolism:
The metabolism of trehalose is similar to that of other disaccharides. Ingested trehalose is hydrolyzed to glucose and absorbed in the small intestine.
Assets: Trehalose has been shown to elicit a very low insulin response and provide sustained energy. In addition, trehalose protects and preserves cell structure in foods and may aid in the freezing and thawing process of many food products by assisting in the maintenance of the desired texture of the food. It is also heat stable.
Limitations: Because trehalose is only half as sweet as sucrose it is more likely to be used for cell preservation than for sweetness.
Applications: Trehalose may be used in beverages, including fruit juices, purees and fillings, nutrition bars, surimi, dehydrated fruits and vegetables, and white chocolate for cookies or chips.
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 |
| Stable even with temperature and humidity changes |
Ratio of Trehalose needs to be higher than other sugars in formulation for stability |
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Icing and Glaze |
Replace 80% of sugar |
Dries faster
Smooth and workable |
Preparing icing & glaze with heat works best |
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Makes stable flavored icing and glaze with acidic fruit juices |
Sugar : Trehalose ratios can be adjusted to reach desired sweetness and appearance | ||
| Keeps moist and bouncy texture | May need to adjust baking time | ||
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Sponge Cake |
Replace 20% of sugar |
Higher yield
Suspends air bubbles in dough for effective heat circulation and homogenous cell structure |
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Whipped Cream |
Add 6% against heavy cream together with 6% of sugar |
Enhances cream flavor Higher yield Slows down water migration Adds freeze / thaw stability |
To fully dissolve, add Trehalose to mix prior to adding sugar
To enhance freeze / thaw stability, increase Trehalose to 10% and adjust the entire sugar content in cream more than 15% |
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Custard Cream |
Replace or add 40% of sugar for desired sweetness |
Makes consistent texture and improve the mouthfeel
Extends shelf-life by protecting lipid and protein content |
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| Keep the fresh white color of meringue | |||
| Meringue | Replace 30% of sugar | ||
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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 |
For soft caramel: Replace 30% of sugar
For nougat: Replace 20% of sugar |
Enhances flavors of fresh ingredients (fruit flavors) Enhances natural color of fresh ingredients
Increased stability due to reduction of “stickiness” |
To increase the stability, Trehalose should be more than 70% of entire sugar content |
| Stable coating | Can be applied to raw nuts | ||
| Coating |
For candy coating on nuts: Replace 67% of sugar |
Clear, glossy coating due to non-caramelizing property Helps reduce burning during pan-coating with sugar |
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| Prevents lipid oxidation |
Contact Person: Angelwei
Tel: +86-13385340181
