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Product Details:
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| Product Name: | Trehalose | Usage: | Noodles |
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| Other Name: | Trehalose Sugar | Function 1: | Delays Starch Retrogradation |
| Function 2: | Shortens Cooking Time | Package: | 20kg/bag,25kg/bag |
| Brand: | Huiyang | Certification: | HALAL,KOSHER,MUI,OU,ISO22000,ISO 14001 |
| Function 3: | Prevents Over-cooking | Fuction 4: | Adds Freeze / Thaw Stability |
| High Light: | Noodles Product Trehalose Powder,Delays starch retrogradation 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.
The application of trehalose in the noodles industry
The trehalose can used in noodles factory, the noodles products has many kinds, trehalose can add 2% against flour or 0.2 – 0.5% against water for cooking.
Trehalose has several functions in the noodles product, it is followed in below side:
There are need to noticed in the processe of making noodles, trehalose can be applied to all kinds of noodles such as pastas, Chinese noodles, udon noodles, soba noodles, wonton & gyoza shells.
· 1 lb fresh egg noodles
· 2 tsp finely chopped parsley
· 2 tbsp grated Parmesan cheese
· 4 oz unsalted butter
· 2 tbsp minced garlic
· 1 tbsp Maggi Seasoning Sauce
· 1/2 tbsp fish sauce
· 1 tbsp brown sugar
· 1/2 tbsp oyster sauce
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Fill water into a medium pot and bring to a boil. Add noodles and cook until al dente. Drain and set aside.
In a small saucepan, add butter. Bring the pan to medium heat and melt butter. Add in garlic and cook a few minutes until the aroma of the garlic comes out and garlic is lightly cooked. Add in remaining sauce ingredients and stir until fully mixed in.
Add noodles to a large bowl. Pour sauce over noodles. Toss until noodles are evenly coated in sauce. Garnish with parsley. Dish out noodles and top with parmesan cheese. Noodles are best consumed warm.
· Slightly adapted
· You can make this with a variety of noodles including spaghetti noodles but I prefer to buy fresh egg noodles as they have a more chewy texture. If you start with dry pasta, you should only measure out enough dry pasta to yield 1 lb of cooked pasta for the recipe.
· Fresh egg noodles are sold at most Chinese grocery stores.
· Fish sauce can vary quite a lot depending on the brand. I highly recommend using red boat fish sauces.It's the only one I use to cook with as many other brands I've tried are overly salty and not nearly as flavorful.
· Maggi Sauce is available at most grocery stores.
· Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
serving: 0.25of recipe, calories: 387kcal, carbohydrates: 32.6g, protein: 6.8g, fat: 26.1g, saturated fat: 15.2g, polyunsaturated fat: 1.5g, monounsaturated fat: 7.5g, cholesterol: 95.6mg, sodium: 583.1mg, fiber: 1.5g, sugar: 2.8g, vitamin a: 700iu, vitamin c: 3.3mg, calcium: 60mg, iron: 0.9mg, net carbs: 31g
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 |
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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 Coating |
For soft caramel: Replace 30% of sugar
For nougat: Replace 20% of sugar
For candy coating on nuts: Replace 67% of sugar |
Enhances flavors of fresh ingredients (fruit flavors) Enhances natural color of fresh ingredients
Increased stability due to reduction of “stickiness”
Clear, glossy coating due to non-caramelizing property Helps reduce burning during pan-coating with sugar |
To increase the stability, Trehalose should be more than 70% of entire sugar content
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Frozen Desserts |
Ice cream: Replace 15 - 40% of sugar Sorbet: Add 5 – 8% |
Smoother mouthfeel created by formation of finer ice crystals
Enhances cream and fruit flavors |
Adjust the brix between 26% and 30% for sorbet |
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Jams/Preserves |
Replace 20 – 25 % of sugar |
Enhances and evens out fruit flavor profile
Maintains natural color of ingredients |
Adjust sugar content to obtain desired sweetness |
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Frozen Desserts |
Ice cream: Replace 15 - 40% of sugar Sorbet: Add 5 – 8% |
Smoother mouthfeel created by formation of finer ice crystals
Enhances cream and fruit flavors |
Adjust the brix between 26% and 30% for sorbet |
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