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Product Details:
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| Product Name: | Trehalose | Usage: | Mochi Product |
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| Other Name: | Trehalose Powder | Function 1: | Prevent Starch Retrogradation |
| Function 2: | Keep The Q Feeling After Period Storag | Package: | 20kg/bag |
| Brand: | Dezhou Huiyang | Certification: | HALAL,KOSHER,MUI,OU,ISO22000,ISO 14001 |
| High Light: | mochi product trehalose powder,trehalose powder prevent starch retrogradation |
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Trehalose
Trehalose is irreducibility disaccharide formed by two glucose molecules jointed with α,α-1, 1 keys. It is a kind of safe and reliable natural carbohydrate, is with outstanding performance for maintaining cell viability and biomacromolecule activity, and has an honor of “Life Sugar” In scientific community. The sweetness is only 45% of granulated sugar, the sweet taste is moderate.
The application of trehalose in the mochi product industry
The trehalose can used in mochi product factory, the mochi products has many kinds, trehalose can add propotion of material 2%-5%.
Trehalose has several functions in the bakery product, it is followed in below side:
How to make the mochi product
· For the mochi
· 1 cup glutinous rice flour
· ¼ cup granulated sugar
· 1 cup ice cold water
· 1 vanilla bean, seeded
· For the filling
· 4 oz. semi sweet chocolate chips
· ½ cup heavy whipping cream, almost boiling
· 12 small strawberries, stems removed
· Cornstarch, for molding and dusting
1. In a medium bowl, pour hot heavy cream over chocolate chips and stir until everything is combined and chocolate has completely melted. Dip strawberries in chocolate to coat completely. Place strawberries on a parchment lined baking sheet and place in the refrigerator for 15-20 minutes.
2. In a medium microwave safe bowl, stir together all mochi ingredients until combined, (about one minute). Place bowl in microwave and cook on high for 4 minutes. Pour contents of the bowl onto a surface that’s been dusted lightly with cornstarch. Allow to cool for 5 minutes. Using a knife or bench scraper, cut into 12 even pieces. Lightly dust hands with cornstarch. Take one piece of mochi dough and roll into a ball then flatten out into a pancake shape. Place one chocolate covered strawberry onto mochi and wrap dough around. Dust with more cornstarch if too sticky. Serve and enjoy!
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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Sauces |
Add 2 – 8 % |
Reduces water migration after freezing & thawing Reduces cooked milk odor Adds freezing resistance |
Add right after flour and liquid mixture are completely gelatinized |
Contact Person: Angelwei
Tel: +86-13385340181
