Food addtitive Trehalose
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.
Fruit Products: Trehalose is excellent for optimizing sweetness in processed fruit products including jams, fruit sauces, yogurt and pie fillings. This allows the full flavor potential to be appreciated without compromising shelf life and improves product performance by increasing the soluble solids in the product. Additionally, owing to the high process stability of trehalose, hydrolysis does not occur and product color is maintained.
Trehalose acts like sucrose in depressing the freezing point of ice cream and other frozen foods. As it is less sweet than sucrose it can be used to create new textures in frozen foods and frozen confectionery products and provides the potential to create innovative frozen savory products.
Properties & Functions of Trehalose
Safety and edible. Non-hygroscopic ,not easy coloring ,acid-stable, heat-proof. New type of sweetener/Natural food protective agent/Multifunctional flavor modifying agent/Natural raw material of health food/Natural replenishment of moisture
Apperence: White powder
Molecular Formula: C12H22O11.2(H2O)
Packing:25kg/bag or according to customer’s request.
Delivery time: 7 days after order confirmation.