Trehalose

Uses: sweeteners, flavoring agents. Like other sugars, trehalose can be widely used in the food industry, including beverages, chocolate and candy, baked goods and frozen food. ● baking products category in baked goods, the trehalose has a variety of potentially useful: it can adjust the cake, the icing on the cookies and pastries, bread butter and sweet and aromatic fruit filling, without prejudice to the storage life, make People enjoy the original flavor of the product. Meanwhile, trehalose helps cookies, bread and butter frosting in reducing fat, resulting in a unique feeling in tasty cake icing and fast food. It allows consumers because good quality sweet easier to accept high-fat and high-calorie sugar products. While maintaining the product during storage, trehalose can reduce multi-component moisture baked goods flow, in order to make the sweet taste better. ● candy mixed trehalose most other sweeteners in candy, fruit drinks and herbal products used to regulate product quality sweet, so that it can truly maintain the original flavor of the product. Trehalose candy outer layer may be formed as a non-hygroscopic stable protective layer. Due to the nature of stability, trehalose can be carried out at high temperatures without fear of long-term hydrolysis and discoloration, do not adversely affect the product quality. Excellent seaweed roll icing performance. Unique solubility characteristics of trehalose can really make their own roll to form a protective layer, this layer covering very stable, strong, thereby improving most other sweeteners opposed to white level. ● energy product category trehalose is broken down into glucose, but compared with other sugars, trehalose is more stable blood glucose response, this unique feature combined with its low-cariogenic and non-laxative effect, so perfect for trehalose in the manufacture of beverages formulated to provide energy and reduce fatigue and stress. ● Power use in chocolate candy chocolate candy trehalose, can adjust the sweetness of candy, particularly beneficial containing candy and dairy products containing fruit filling, trehalose can reduce the multi-ingredient product moisture free. In the molded article, trehalose on improving product sweetness to create new flavors of chocolate offers the possibility. Because of its reduced cariogenic, as the primary sweetener or in combination with other low cariogenic sweetener, trehalose can be used for the preparation of dental benefits formulated products. Extra trehalose and polyols used for making chocolate together, which was dissolved when the heat absorption cooling effect allows the polyol to a minimum.