Trehalose in Dairy

Brief introduction of Huiyang trehalose 1.trehalose 98-100% pure , food grade, manufactured in China by Dezhou Huiyang. 2.trehalose is a multi-functional sugar. its mild sweetness (45% sucrose), low cariogenicity, low hygroscopicity, high freezing-point depression, high glass transition...

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Brief introduction of Huiyang trehalose
 1.trehalose 98-100% pure , food grade,  manufactured in China by Dezhou Huiyang.
 2.trehalose is a multi-functional sugar. its mild sweetness (45% sucrose), low cariogenicity, low hygroscopicity, high freezing-point depression, high glass transition temperature and protein protection properties are all of immense benefit to food technologists. trehalose is fully caloric, has no laxative effects and after ingestion is broken down in the body to glucose. it has a moderate glycemic index with low insulinemic response.
 3.trehalose, like other sugars may be used without restriction in a wide range of food products including beverages, chocolate & sugar confectionery, bakery products, frozen foods, breakfast cereals and dairy products.
  
 Properties of trehalose
 1. low cariogenicity
 trehalose has been fully tested under both in vivo and in vitro cariogenic system, so it has substantially reduced cariogenic potential.
  
 2. mild sweetness
 trehalose is only 45% as sweet as sucrose. it has a clean taste profile
  
 3. low solubility and excellent crystalline
 water-solubility of trehalose is as high as maltose while the crystallinity is excellent, so it is easy to produce the low hygroscopical candy, coating, soft confectionery etc.
  
 4. high glass transition temperature
 the glass transition temperature of trehalose is 120℃, which makes trehalose ideal as a protein protectant and ideally suited as a carrier for spray-dried flavors.
 Application
 

Trehalose in dairy application

1. chinese/western-style dim sum

name

function

trehalose/sugar

moon cake (stuffing)

moisturizing, sweetness mild, significantly reduce the sweet and tired, anti-aging, to extend the product shelf life

trehalose accounts for the total amount of sugar20%---35%

dessert stuffing (bean paste, etc.)

low sweetness, improved sweetness, extended shelf life, to prevent aging, moisturizing and prevent water outflow, get more tight stuffing

trehalose accounts for the total amount of sugar25%---50%

western pastry (bread cake)

low sweetness, keep the texture soft, prevent starch aging, good taste, non-coloring, moisturizing and prevent moisture absorption, prolong the shelf life, increase the thermal stability;

trehalose accounts for 10% of total sugar - 30%,or or by adding the amount of flour 3-8% to replace part of the sugar

ice cakes, dumplings, sesame seeds

to prevent starch aging, the deposit can also maintain q sense

trehalose accounts for starch  2%- 5%

 
 2.  candy snacks

name

function

trehalose/sugar

jelly, pudding

improve the taste, low sweetness, after eating no taste, stable gel, to prevent moisture absorption, to prevent browning

trehalose accounts for the total amount of sugar 30%---40%

toffee

low sweetness, improve the taste, improve the sense of cream

about  5%

crisp sugar

to prevent moisture absorption, low sweetness, improve the taste, cover up the smell, enhance heat resistance, acid resistance

for different purposes 1%--6% 

juice/fudge

low sweetness, keep moisture, prevent moisture absorption

trehalose replaces 10% fructose syrup

sugar tablets

low sweetness, as an excipient to prevent moisture absorption and improve taste

25%---100%

chewing gum

low sweetness, diamonds, giving moisture sense, to prevent hardening, cover the smell

trehalose accounts for the total amount of sugar 10%---25%

chocolate

low sweetness, improve taste, keep flavor

trehalose accounts for the total amount of sugar 1%--15%

sugar-coated snacks

keep crisp taste, prevent moisture absorption, low sweetness, shiny, cover oil smell improve taste, inhibit protein denaturation, balance taste, increase grease

add 1 to 10% of the amount of raw materials

 
 3.drink

name

function

trehalose/sugar

solid drink

adjust the balance taste, cover or reduce the bitterness, adjust the sweetness to reduce the sweetness, so that the powder with oil dispersion, can stabilize the particles, to prevent browning and improve the flavor.

1--5%

sports drinks

after drinking blood sugar increased slowly, the peak is also very low, lower the time is longer, the energy to provide lasting

810%

fruit juice

improve the flavor, (to improve fruit juice), to prevent discoloration, improve sweetness, cover astringency

0.5%--2%

tea, vegetable drinks

there is inhibition of green astringent taste, mask the bitter taste of the effect

1%

milk beverages

improve the sweetness, cover the bitter taste of minerals, adjust the sour

13%

soy milk

adjust the flavor, inhibit the smell of beans

25%

fruit wine, sweet wine

stable nutrients, low sweetness, cover astringency, to prevent browning

28%

 
 4.rice products

name

function

suggest dosage

rice food

prevent aging hardening, keep soft and resistant to cold, keep the grain shape, inhibit rice juice spill, improve the taste, improve the flavor, inhibit the odor, inhibit chen meters taste.

by the amount of rice 1%-5%

flour food

prevent aging, improve the taste, to prevent the string taste, to prevent the pasta juice overflow sticky

by the amount of flour 1%-5%

baking

low sweetness, to prevent aging, softening

trehalose accounts for the total amount of sugar 10%---30%

rice cake

improve the taste, improve the taste, low sweetness, to prevent aging, highlight the flavor

trehalose accounts for the total amount of sugar 30%---40% 

 
 5. seafood aquatic products


     name

function

suggest dosage

livestock and poultry meat processing products

improve the freezing tolerance, protect the protein, to prevent the formation of fatty acid decomposition of meat smell

2%--8%

aquatic products processing(fish, surimi, fish and its finished products)

improve the freezing tolerance, protect the protein, to prevent dehydration, softening, inhibition of fish rot smell, maintain flexibility and fresh taste, to prevent aging to improve the taste, to prevent tissue atrophy

2%---8%

grilled fish fillets

cover the fish smell, improve the taste, to prevent hardening, to maintain water activity, to prevent discoloration

2%---8%

seasoned seaweed

to prevent moisture, improve the taste, low sweetness

5% of the seasoning solution

 
 6. vegetables and fruit products

name

function

suggest dosage

dried fruit

low sweetness to prevent moisture, improve the perception, rehydration quickly

trehalose accounts for the total amount of sugar 30%

jam

low sweetness, improved flavor

trehalose accounts for the total amount of sugar 10%-30%

dehydrated vegetables

excellent rehydration performance to prevent discoloration

completely replace the original as a protective agent of glucose, sorbitol, sucrose

 
 7.  condiment

name

function

suggest dosage

sauces

low sweetness, stable gel effect, to prevent discoloration, improve flavor

trehalose accounts for the total amount of sugar 30%

pickle

improve the taste, maintain the flavor, keep moisture, prevent browning

0.5%--3% of the seasoning solution

soup powder material

prevent bitter taste of some amino acids, adjust the sweetness, prevent browning, prevent starch aging, improve the dispersion of powder

1%--5%


Properties: white crystalline granule or power, easy to dissolve in the water, slightly soluble in alcohol and insoluble in ether.

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