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Product Details:
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Product Name: | Trehalose | Usage: | Potato Product |
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Other Name: | Trehalose Powder | Function 1: | Extends Shelf Life By Delaying Starch Retrogradation |
Function 2: | Prevents Discoloration | Package: | 20kg/bag,25kg/bag |
Brand: | Huiyang | Certification: | HALAL,KOSHER,MUI,OU,ISO22000,ISO 14001 |
High Light: | Powder Disaccharide Trehalose,25kg/Bag Disaccharide Trehalose |
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 potato product industry
The trehalose can used in potato product factory, the potato product products has many kinds, trehalose can soak peeled potatoes in a 10% or Trehalose solution for 30 minutes or longer
Trehalose has several functions in the potato product product, it is followed in below side:
There are need to noticed in the processe of making potato product, trehalose can may need to adjust the soaking time depending on variety of potatoes and surface area.
1.1½ pounds russet or purple potatoes
2.½ cup distilled white vinegar
3.Vegetable oil (for frying; about 8 cups)
4.Kosher salt
1.Slice potatoes about ⅛” thick (a mandoline helps). Place in a large bowl, add cold water to cover, and stir to release starch; drain. Repeat until water runs clear. Return potatoes to bowl; cover with ½ cup distilled white vinegar and 6 cups water. Let sit at least 30 minutes or up to 2 hours.
2.Drain; pat dry.
3.Fit a medium heavy pot with thermometer; pour in oil to measure 4”. Heat over medium-high until thermometer registers 300°.
4.Working in 6 batches and returning oil to 300° between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch. Using a spider or slotted spoon, transfer to a paper towel–lined wire rack. Season with salt.
DO AHEAD: Potatoes can be fried 6 hours ahead. Keep at room temperature.
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 |
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 |
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 |
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 |
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 |
Contact Person: Angelwei
Tel: +86-13385340181