Low sweetness food flavored with trehalose

Detailed consultation: 0577-88800164 fixed phone 153 2500 2889 QQ: 2306107194 Chen █ use 45% of the sweetness of sugar, starch to prevent aging, prevent protein denaturation disaccharide trehalose is the natural sugar in the most stable, even at 100 ℃ , heated for 30 minutes under the conditions of pH3.0 not colored, decomposed. █ main index Name Type CC-HZT01 trehalose content of ≥ 99% Appearance white crystalline powder pH value of 5-7 is soluble in water CAS 6138-23-4 packaging 20-25kg / Bag shelf life of 3 years █ Features 1. Sweetness 45% of sugar: trehalose has a mild sweetness than sugar more durable, can improve the sense of sweet foods contain high amounts of sugar with other sweeteners fit the unique taste of the food material can enhance it. 2. Non-coloring: trehalose does not cause Maillard reaction, keep food color, suitable to be heat-treated or high-temperature storage of food and beverage. 3. acid, heat: the sugar trehalose is a natural variant of the most stable sugar, for a variety of food processing. 4. From crystalline: trehalose solubility in water is lower than sugar and maltose equal. Because having a good crystallinity can be made icing sugar ornaments, candy, candy. 5. Low moisture absorption: trehalose to 95% relative humidity is also very stable, suitable for producing dragees and the like. 6. Nutritional: trehalose and sucrose, maltose, as may be intestinal digestion, absorption, is a source of nutrition. Effects on blood glucose levels or insulin secretion is almost equal to the grapes. 7. Low contact resistance: trehalose does not cause tooth decay has been confirmed, in addition, can be suppressed to 60% of sugar produced by the insoluble plaque attached, no adverse effects on teeth. 8. prevent starch aging: functional than trehalose maltose, applicable to mochi, sponge cakes, potato cakes, sauces, noodles, refrigerated or frozen under the effect more pronounced. 9. prevent protein denaturation: trehalose suitable for frozen, refrigerated and dry foods, foods containing protein can be manufactured easily degeneration, the deterioration of the food. █ usage and dosage 1. Low-sweetness food :( replace 10 to 100% of the sugar) variety of snacks, cakes, bean paste, jams, condiments and seasonings processed foods in general. 2. To prevent starch aging :( to add 2% to 5%) of each frozen foods frozen using a variety of starch, increase frost resistance (dumpling, steamed buns, prepared food, etc.), baked goods (cakes, bread, pastry, pizza etc.), noodles (Ukrainian energy surface, Chinese noodles, Japanese buckwheat noodles, ramen), rice category (sushi rice, rice, instant rice, rice cakes, etc.), the traditional starchy foods, snacks (mochi, rice cakes, rice cakes, rice crackers, taro, bean paste, jelly, etc.). 3. To prevent protein denaturation :( add to the total amount of 2 to 10%), frozen food (fish, meatballs, octopus balls and lots, fish paste refined products, can improve the organization, enhance flexibility and patience), tofu and legumes processing product (which can improve the organization and eliminate smelly bean), pudding bowl Egg and other processed products (antifreeze, to prevent water from defrosting), lactic acid bacteria beverage (increase the number of viable cells, inhibit excessive fermentation flavor). 4. Organize stabilization, softening retention and freshness of :( soaked or impregnated with 2% 5% solution), dehydrated, dried foods (vegetables, fruits, meat, fish, shrimp, etc.), fruits, vegetables Before treatment and pre-freezing treatment, before processing meat, fish, shrimp and seaweed and pre-freezing treatment, cereals (before rice, beans, grains processing), maintaining stability and vegetables SOD conditioning heat treatment of mushrooms, etc. activity. 5. improve the taste :( 0.5 to 7%) seasonings, health food and material, fermented foods, canned food; suppressing bitterness, astringency and other promotional alkaline taste, fat taste, smell pungent, etc. (depending on the product) . 6. The use of crystalline :( replace 40 to 80 percent of the sugar) candy, hard candy, lollipops, candied fruit, sugar coating and the like. 7, appropriate to add to resist moisture :() meat, meat floss, etc; chocolate, chewing gum, donuts and the like; powders and granules and other seasonings; seaweed and processed foods; a variety of breaded, ready-mixed powder (powder added to 5%). 8, inhibiting food browning, keep food color :( consider to replace sugar) remains bright red strawberry jam, which reduces sweetness, showing a characteristic strawberry flavor (instead of 25 to 50% sugar); improve the moisture retention of white beans filling, taste good quality, the same black color (instead of 15 to 25% sugar); to be impregnated apple peeler can prevent browning when the room temperature or refrigerated to maintain good taste (5% solution); inhibition of long-term preservation of fruit juice browning (30 to 50% substitution of sugar). █ Packaging 25KG / bags detailed consultation: 0577-88800164 fixed phone 153 2500 2889 QQ: 2306107194 Chen