Trehalose is a safe means of reducing disaccharides, widely exists in nature, moisture resistance, cold resistance, drought resistance, heat resisting acid special biological functions, such as the biological macromolecules and organisms are nonspecific of protection.
Trehalose is the same as other sugars, which can be widely used in the food industry, including drinks, chocolate and candy, baking products and frozen food.
Baking product: It can adjust the icing on the cake, cookies and cakes, bread, butter and fruit filling the sweet and fragrant, does not harm the storage life, make people taste the flavor products.
Candy product: Trehalose is mixed with most other sweeteners, can be used in candy, juice drinks and herb products, sweet to adjust the product quality, which can keep the original flavor products.
Energy products: Trehalose is broken down into glucose, but compared with other sugars, trehalose blood glucose response more smoothly, this unique character combined with its low caries and not under the purging effect, make the trehalose is extremely suitable for according to the formula of the beverage, in order to provide energy and relieve fatigue and pressure.
Chocolate candy products: Using trehalose in chocolate candy, can adjust the sweetness of candy, especially beneficial to jelly containing dairy products and products containing fruit fillings, trehalose can also reduce the free moisture in multicomponent products.
Fruit product: In the processed fruit (including jam, flavor jam and fruit paste), trehalose is a kind of the best sweet regulator.
Fast frozen product Trehalose can take the place of sugar, reduce the condensation point of ice cream and other frozen products.
Beverage: Trehalose in beverage taste slightly sweet taste good, can be used with most other sweeteners, make its sweet taste is more perfect, can fully improve product flavor.
Sea food: Trehalose, as a protectant particularly effective at low temperature for seafood, when trehalose in protein, water interface absolute inhibit the functionality of increase the hardness, scalability and gel strength of seafood,
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