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Product Details:
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| Product Name: | Trehalose | Usage: | Jelly And Pudding |
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| Other Name: | Trehalose Powder | Function 1: | Improve The Taste |
| Function 2: | Prevent Moisture Absorption | Certification: | HALAL,KOSHER,MUI,OU,ISO22000,ISO 14001 |
| Function 3: | Low Sweetness | Function 4: | Prevent Moisture Absorption |
| Function 5: | Prevent Browning And No Maillard Reaction. | ||
| High Light: | improve taste trehalose powder,jelly and pudding 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 Jelly pudding product industry
The trehalose can used in jelly pudding product factory, the jelly pudding products has many kinds, trehalose can add propotion of total sugar 30%- 40%.
Trehalose has several functions in the bakery product, it is followed in below side:
How to make the Jelly pudding product
Broken Glass Jelly Pudding
Delicious milk jello with strawberry jelly pieces scattered all over it. This makes a delicious dessert for ramzan.
Author: Aarthi
Recipe type: Dessert
Cuisine: Indian
Serves: 8 servings
Ingredients
Instructions
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 |
|
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 sorbe |
|
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 Dough | Add 2 – 8% |
Protects yeast during freezing
Creates moist and softer crumb |
Result is more recognizable in lean doughs with low sugar content |
Contact Person: Angelwei
Tel: +86-13385340181
