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Product Details:
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Product Name: | Food Grade Sweetener C12h22o11.2H2O Trehalose Dihydrate White Powder | Other Name: | Huiyang Brand Trehalose |
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Grade: | Food Grade | CAS No.: | 6138-23-4 |
Sweetness: | 45% Of Sugar | HS Code: | 29400090 |
Appearance: | White Crystalline Powder | Resource: | Natural Corn Starch |
High Light: | C12h22o112h2o Sweetener,Trehalose Dihydrate Sweetener,Trehalose Dihydrate Powder |
1.Trehalose is high purity trehalose (98%)—a plant-based, ISO22000,ISO9001,ISO14001, Kosher & Halal-certified, non-GMO* food ingredient with the amazing natural ability to extend many aspects of freshness.
2.Fresher Food
Though all food ages, trehalose helps maintain cooked, raw and frozen food’s natural integrity longer with significant benefits to flavor, texture, color and crispness—it even reduces freezer burn!
3.Reduces Freeze/Thaw Damage
4.Inhibits Discoloration of Fruits & Vegetables
5.Inhibits Denaturation of Proteins
6.Water Binding/Retention Properties
7.Inhibits Starch Retrogradation
8.Service Categories
Find out the secret to preserving freshness, enhancing flavor and improving texture in both sweet and savory dishes across the full range of foodservice categories.
9.Grab-and-Go is being driven by time-starved consumers looking for high quality ready-to-eat foods. Versatile trehalose can help extend freshness across the board.
Given the high demand for quick food that isn’t “fast food,” why is it so hard to capitalize on grab-and-go? The fact is: prepared foods fade fast. Color, crispness, moisture, texture, even aroma is quickly compromised, so whether it’s ready-to-eat food found in the hot food section of the grocery store or in the cold case of the C-store, in most cases, food that’s held for any length of time is no longer appealing, resulting in wastage and disappointed customers.
One way to boost grab-and-go sales is to put the entire package together so that you can have more control over the look and feel of take-away food. And when you do, adding TREHALOSE can help immensely.
Popular grab-and-go items that benefit from TREHALOSE natural ability to keep food looking and tasting fresher longer include:
As the grab-and-go trend spreads across segments, TREHALOSE offers you an easy way to increase moistness, crispness and creaminess over time, reduce food switch-out, improve planning and forecasting around food waste and set your brand apart among busy consumers in need of a quality last-minute lunch or dinner without the hassle.
Applications | Usage level | Benefits | Notes |
Stable even with temperature and humidity changes |
Ratio of Trehalose needs to be higher than other sugars in formulation for stability |
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Icing and Glaze |
Replace 80% of sugar |
Dries faster
Smooth and workable |
Preparing icing & glaze with heat works best |
Makes stable flavored icing and glaze with acidic fruit juices |
Sugar : Trehalose ratios can be adjusted to reach desired sweetness and appearance | ||
Keeps moist and bouncy texture | May need to adjust baking time | ||
Sponge Cake |
Replace 20% of sugar |
Higher yield
Suspends air bubbles in dough for effective heat circulation and homogenous cell structure |
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Whipped Cream |
Add 6% against heavy cream together with 6% of sugar |
Enhances cream flavor Higher yield Slows down water migration Adds freeze / thaw stability |
To fully dissolve, add Trehalose to mix prior to adding sugar
To enhance freeze / thaw stability, increase Trehalose to 10% and adjust the entire sugar content in cream more than 15% |
Custard Cream |
Replace or add 40% of sugar for desired sweetness |
Makes consistent texture and improve the mouthfeel
Extends shelf-life by protecting lipid and protein content |
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Keep the fresh white color of meringue | |||
Meringue | Replace 30% of sugar | ||
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 |
For soft caramel: Replace 30% of sugar
For nougat: Replace 20% of sugar |
Enhances flavors of fresh ingredients (fruit flavors) Enhances natural color of fresh ingredients
Increased stability due to reduction of “stickiness” |
To increase the stability, Trehalose should be more than 70% of entire sugar content |
Stable coating | Can be applied to raw nuts | ||
Coating |
For candy coating on nuts: Replace 67% of sugar |
Clear, glossy coating due to non-caramelizing property Helps reduce burning during pan-coating with sugar |
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Prevents lipid oxidation |
Contact Person: Angelwei
Tel: +86-13385340181