Trehalose is a kind of non reducing sugar which is composed of two glucose molecules combined with a, A-1 and 1. The starch
was used as raw material, and the reductive end of starch was transformed into trehalose structure by enzyme transformation, and
then trehalose was separated to form crystalline trehalose containing two crystalline water.
Product Specifications
Appeareance White crystalline powder (dihydrate)
Assay ≥98.0%
Ph Value（30% solution） 5.0-6.7
Loss on drying ≤1.5%（60℃,5 hours，Room temperature drying）
Burning residue ≤0.05%
Trehalose is a kind of sweetener, which can
replace sugar, low sweetness, and good preservation effect.Mainly used in food
baking, beverage, seafood, cosmetics and other fields.
USES of
trehalose:
low sweetness
food: all kinds of snacks, cakes, bean paste, jam, seasoning seasonings
processed food in general.(instead of 10 to 100% white sugar)
improve
taste: canned food, fermented food, flavoring, health foods and material,
improve alkali flavor, taste, spicy taste, inhibition of bitterness and
astringency, etc.(it can be added between 0.5-7%, depending on the product.)
protect aging
protein: applied to the noodles, bread, rice, butter, barbecue seasoning sauce,
Fried starchy foods such as meat pie in can receive good effect, the effect was
more marked in low humidity or frozen.Frozen conditioning food (fish balls,
fish paste products, etc., can improve tissue, enhance elasticity and patience,
lactic acid bacteria beverages (increase the number of living bacteria and
inhibit the fermentation flavor)
resist
moisture absorption: dried meat, pork floss, chocolate, chewing gum, donuts,
particles, powder and seasoning, seaweed and processed foods, all kinds of
powder coating, mix (of powder with 5%, and the rest right amount add)
results sex:
jelly, hard candy, lollipop, candied fruit, sugar and other (instead of 40-80%
of white granulated sugar)
keep food
color, inhibiting Browning: keep bright red, to reduce the sweetness of
strawberry jam, strawberry characteristic flavor and odor.
Fresh fruits, vegetables, trehalose can replace the role of water in
plant and animal tissues or cells, namely in tissue and cell water loss, to
play a number of benefits protection organization, the structure of a cell is
not affected by dry and freeze damage.Therefore, the preservation of
vegetables, meat and fruit is very effective.
