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Product Details:
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| Product Name: | Trehalose | Usage: | Custard Cream Factory |
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| Other Name: | Trehalose Sweetener | Function 1: | Adds Freeze / Thaw Stability |
| Function 2: | Makes Consistent Texture And Improve The Mouthfeel | Function 3: | Protects Lipids And Proteins |
| Function 4: | Preventing Off Notes | Package: | 20kg/bag,25kg/bag |
| High Light: | Custard Cream Product Trehalose Powder,Desired Sweetness Trehalose Powder |
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Trehalose
Trehalose maintains and enhances original food and beverage quality, helping formulators develop products that taste and smell as good as they look. With benefits for flavor, texture and freshness, trehalose delivers a multi-sensory experience. A unique ingredient found in nature, trehalose offers multi-functionality across a wide range of applications, helping to bring out the best in your products.
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), Gluconic Acid, Erythritol and Trehalose syrup with fermentation technology. The output is 10000tons of Glucono Delta Lactone GDL, 15000tons trehalose, 5000tons Gluconic Acid every year.
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.
Technology innovation is a sustainable power for the development of Huiyang. To provide high-quality products to the public and lead towards a more natural and healthier future, Huiyang established a biotechnology base, R&D fermentation center, and product application laboratory. With the technical support from QILU university of technology, East china university of science and technology,Nanjing University of technology, production volume and product quality are highly improved.
The application of trehalose in the custard cream industry
The trehalose can used in Custard Cream manufacture, it can replace or add 40% of sugar for desired sweetness in the processe of making custard cream.
Trehalose has several functions in the custard cream, it is followed in below side:
1.Enhances cream flavor
There are need to noticed in the processe of making custard cream,pls you check the below the detail information:
1.To fully dissolve, add Trehalose to mix prior to adding sugar
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 Keep the fresh white color of meringue |
Contact Person: Angelwei
Tel: +86-13385340181
