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Product Details:
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| Product Name: | Trehalose | Usage: | Are Widely Eaten Fresh And Are Baked In Desserts. |
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| Other Name: | Trehalose Sugar | Function 1: | Stable Even With Temperature And Humidity Changes |
| Function 2: | Dries Faster | Function 3: | Smooth And Workable |
| Function 4: | Makes Stable Flavored Icing And Glaze With Acidic Fruit Juices | Package: | 20kg/bag,25kg/bag |
| High Light: | Natural Food Sweeteners Trehalose Sugar,Mild Sweetness Trehalose Sugar |
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Trehalose
Application in food
Because of its excellent physical and chemical properties, trehalose is widely used in the food industry to disperse baked goods, frozen desserts, sugar-coated snacks, confectionery products, jelly and gel products, fillings, dehydrated frozen foods and processed fruit and vegetable products, beverages, condiments, meat/fish/egg products, and rice noodle products.
2.1 Baked food
(1) Moon cakes (filling) are moisturizing, mild in sweetness, obviously mixed with sweetness, anti-aging, and extend the shelf life of the product. Trehalose accounts for 20%-35% of the total sugar consumption.
(2) Bread pastry has low sweetness, keep a small amount of softness to prevent the increase of starch, good taste, non-coloring (showing internal variable white), moisturizing and preventing moisture absorption, prolonging the shelf life, and increasing the heat stability of trehalose in the total sugar consumption 10%-30% of flour, or 3%-8% of flour to replace part of sugar.
Trehalose can increase the specific volume of bread to a certain extent, reduce the hardness, chewiness, and cohesiveness of bread, improve bread quality, and extend bread shelf life. The anti-aging effect on bread is more significant than that of other sugars, which can reduce the aging enthalpy of pullulan and increase the glass transition temperature of bread, which is beneficial to improve the storage of bread.
(3) Biscuits have low sweetness, prevent aging, and soften trehalose account for 10%-30% of the total sugar consumption.
Company introduction
Dezhou Huiyang Biotechnology Co., Ltd. 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".
Our products are Kosher, MUI, OU and HALAL certified, and we have been ISO 22000, ISO14001, ISO9001 certified since 2003. Combined with strict manufacturing processes, top-notch R&D, and disciplined trading platform, we formed a strong brand in the international market which covers 120 countries and regions in the world.
| 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: Donna
Tel: +86 15969639330
