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Product Details:
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| Other Names: | Crystalline Trehalose, Crystal Trehalose | CAS No.: | 6138-23-4 |
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| Appearance: | White Crystalline Grain Or Powder | Grade: | Food/cosmetics/pharmaceutical Industry |
| Sweetness: | 45% Of Sucrose | Purity: | >99% Min |
| Usage: | Sweeteners | Certification: | ISO22000,14001,9001,OU,MUI,FDA.HALAR |
| Apperance: | White Powder | ||
| High Light: | Crystal Trehalose Sweetener,Food Ingredient Trehalose Sweetener,CAS 6138-23-4 |
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Introduction of Trehalose
---Production capacity: 18,000 tons/year
As an excellent food ingredient, it can be eaten directly or used as a food ingredient. At the same time, due to the non-reducing sugar characteristics of its special disaccharide molecules, it can form a special protective film on the cell surface under harsh conditions such as high temperature, high temperature, and dryness, which can effectively protect the structure of biomolecules from being destroyed, so it can be widely used. Used in various industries such as food, cosmetics, medicine and health care, and agriculture.
With its unique effects (prevent starch aging, prevent protein denaturation, inhibit lipid oxidation, etc.), as an excellent food ingredient, trehalose can be eaten directly or used as a food ingredient.
Trehalose is mixed with most other sweeteners and can be used in candies, juice drinks, and herbal products to adjust the sweetness of the product, to truly maintain the original flavor of the product.
Trehalose can be used as the outer layer of the candy to form a stable non-hygroscopic protective layer. Due to its stable nature, trehalose can be carried out under long-term high temperature without worrying about hydrolysis and color change and does not affect product quality.
Trehalose has excellent properties as a sugar coating. The unique dissolving properties of trehalose make them roll to form a protective layer. This layer of covering is extremely stable and strong, thereby improving the white layer formed by most other sweeteners.
The use of trehalose in chocolate candies can adjust the sweetness of the candies, which is particularly beneficial for soft candies containing dairy products and products containing fruit fillings. Trehalose can also reduce the free water in the product. In the product, trehalose can affect the product The improvement of sweetness opens up possibilities for chocolates that are often given new flavors.
Application in other foods
| application | Add reference | Technical effect |
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Baked goods |
2% of the flour | Keep moisture, extend shelf life, reduce sweetness and prevent moisture absorption |
| Frozen desserts | 13%-18% | Keep the organization stable |
| Sugar-coated snacks | 2%-12.5% | Keep the organization stable, Enhance the taste |
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candy
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5%-40% of the total product |
Keep moisture, reduce sweetness, prevent moisture absorption, improve tissue structure and taste |
| Jelly and gel products | 30%-40% |
Stabilize the gel, prevent moisture absorption and prevent browning |
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Stuffing |
25%-50% |
Improve sweetness, extend shelf life, prevent aging and keep fresh |
| Dehydrated frozen food |
0.4% of the product or 50% of the total sugar |
Improve taste, cover bitterness, adjust taste, stable color |
| Drink | 1%-10% |
Reduce sweetness and prevent discoloration |
condiment |
1%-30% |
Improve taste and increase freshness |
Meat/fish-egg products |
2%-10% | Keep moisture, protect protein, protect food tissue, cover a bad smell |
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Rice or noodle product |
1%-5% | Prevent aging and improve the taste |
Package
20 Or 25kg/kraft bag
Certifications
DEZHOU HUIYANG BIO-TECH.COM
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