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Product Details:
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| Product Name: | Trehalose | Usage: | Surimi Product |
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| Other Name: | Trehalose Powder | Function 1: | Prevents Protein Damage During Freezing |
| Function 2: | Retains Elasticity | Package: | 20kg/bag,25kg/bag |
| Brand: | Huiyang | Certification: | HALAL,KOSHER,MUI,OU,ISO22000,ISO 14001 |
| Function 3: | Reduces Discoloration And Off Smells Caused By Protein Denaturation And Lipid Oxidatinon | ||
| High Light: | trehalose powder for surimi product,25kg/bag trehalose powder,Retains elasticity 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 surimi product industry
The trehalose can used in surimi product factory, the surimi products has many kinds, trehalose can add 5% trehalose.
Trehalose has several functions in the cooked rice product, it is followed in below side:
There are need to noticed in the processe of making surimi product, trehalose can make the benefits of Trehalose are most recognizable in finished products which use surimi and results vary depending on type of fish
| Quantity | Ingredient |
| 150 g | Surimi Fish Sticks |
| 30 g | Fresh cheese |
| 1 tbsp | Mayonnaise |
| 30 g | Quark |
| 40 g | Ketchup |
| 0,5 cans | Tomato puree |
| 1 tbsp | Sherry wine |
| Pepper & Salt | |
| 0,5 tsp | Green pepper grains |
| 3 | Tomatoes |
| 125 g | Shrimp salad |
| 0,5 tbsp | Dill |
| 1 | Baguette |
| All data per serving | |
| Calories | 384 kcal |
| Carbohydrates | 29g |
| Protein | 13g |
| Fat | 25g |
Surimi sticks with cocktail sauce are served as a small starter. For the cocktail sauce, stir fresh cheese, mayonnaise, curd cheese, ketchup and tomato pulp until creamy. Round off cocktail sauce with sherry. Season with pepper, salt and pepper grains. Cut a lid off the tomatoes. Hollow out tomatoes and fill with prawns salad. Garnish tomatoes with dill and place on a plate. Surimi sticks next to it. Spread cocktail sauce over surimi sticks. It goes well with baguette. Surimi Sticks with Cocktail Sauce is easy to prepare and is also suitable for buffets, brunch or as a snack.
Servings: 3, Difficulty:
Preparation time: 15 minutes, Total duration: 15 minutes.
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 |
Contact Person: Angelwei
Tel: +86-13385340181
