Henan Dayuan Food Additive Co., Ltd. Tel 0371-66080000 QQ 835880000 Shaanxi Hongbaiyi Biotech Co., Ltd. , https://www.sxhongbaiyi.com Trehalose is used in the food industry Like other sugars, trehalose is widely used in the food industry, including beverages, chocolates and confections, baked goods and frozen foods.
â—Baked products In the baked products, trehalose has a variety of alternative uses: it can adjust the sweetness and aroma of cakes and biscuits, icing sugar on cakes, bread cream and fruit filling, without compromising shelf life. Let people taste the original flavor of the product.
At the same time, trehalose can help reduce the fat in cookies, bread cream and icing, creating a unique icing feeling in biscotti and snacks. It makes it easier for consumers to accept high-calorie products with high fat and sugar for optimal sweetness. While maintaining the shelf life of the product, trehalose can reduce the flow of moisture in the multi-component baked product to make the sweetness better.
â— Confectionery is mixed with most other sweeteners. Trehalose can be used in confectionery, especially in juice drinks and herbal products, to adjust the sweetness of the product so that the original flavor of the product can be truly maintained. This is especially important for adult consumers. Trehalose is suitable for formulating "Yifang" products. Trehalose is extremely stable and is not hydrolyzed in the process and processed products.
Trehalose can be used as an outer layer of candy to form a stable, non-hygroscopic protective layer. Due to the stability of the process, trehalose can be carried out under long-term high temperature without fear of hydrolysis and discoloration.
The performance of rolling seaweed sugar coating is excellent. The unique solubilization properties of trehalose actually cause them to roll into a protective layer that is extremely stable and strong, improving the relative whiteness of most other sweeteners.
â— Energy products trehalose is broken down into glucose, but trehalose has a more stable blood sugar response than other sugars. This unique characteristic combines its low cariogenicity and non-hypotonic action to make trehalose Suitable for formulated beverages to provide energy and reduce fatigue and stress.
◠克克力糖果 The use of trehalose in chocolate candy can adjust the sweetness of candy, especially for products containing soft candy and fruit filling. Trehalose can also reduce moisture in multi-component products. In moldings, the improvement in the sweetness of the product by trehalose opens up the possibility of creating new flavored chocolates.
Due to its reduced cariogenicity, trehalose can be used to formulate prosthetic products as a primary sweetener or in combination with other low cariogenic sweeteners. A special grade of trehalose can be used in combination with a polyol to make chocolate, and the heat released during dissolution minimizes the cooling effect of the polyol.
â—Fruits Trehalose is one of the best sweetness regulators in processed fruits, including jams, flavored jams, and fruit fillings. Improve the performance of the product by adding soluble solids, so that people can taste the original flavor of the product without compromising the shelf life of the product.
In addition, due to the stability of the trehalose process, no hydrolysis occurs, and the color of the product remains unchanged and the original gloss remains.
Trehalose can be used in seasonings and delicious jams to create a flavor by adjusting the sweetness while maintaining the shelf life of the product.
â— Quick-frozen trehalose can replace sucrose, reduce the condensation point of ice cream and other frozen products. Because it has no sucrose sweetness, it can only be used in frozen and frozen candy to produce new icing, and to make unique and delicious frozen products become may.
â—Beverage Trehalose is slightly sweet in the beverage product but has a good taste. It can be combined with most other sweeteners to make it sweet and perfect, thus improving the flavor of the product. In alcoholic beverages, trehalose does not detract from the sensory properties of alcohol and enhances the taste.
â— Seafood trehalose is particularly effective as a low-temperature protective agent for seafood. When trehalose absolutely inhibits the water's functionality at the protein/water interface, the hardness, stretch and gel strength of the seafood increase, and the trehalose micro Sweetness also improves the taste quality of seafood.
Unlike other cryoprotectants used in the production of seafood, trehalose does not cause sensation in the throat, and there is no diarrhea. The application effect and amount of trehalose in different food products. Chinese and Western dim sum products function • Effect usage and dosage moon cake (stuffing) moisturizing, mild sweetness, significantly reducing sweetness, anti-aging, prolonging product shelf life trehalose accounts for 20% to 35% of the total sugar content
Dim Sum filling (bean stuffing, etc.) Low sweetness, improved sweetness, prolonged shelf life, preventing aging, moisturizing and preventing moisture from escaping, resulting in tighter filling. Trehalose accounts for 25% to 50% of total sugar.
Bread West Point low sweetness, keep the texture soft to prevent starch aging, good taste, non-staining (emphasis on internal texture white), moisturizing and prevent moisture absorption, prolong storage period, increase heat stability, trehalose accounts for 10% of total sugar ~30%, or 3~8% of the amount of flour to replace some sugar rice cakes, dumplings, and potato to prevent starch aging. After refrigerating, you can keep Q-sensed trehalose. Add 2 to 5% of starch to add candy snack products. •Effect and dosage Jelly and pudding improve taste, low sweetness, no aftertaste after eating, stabilize gel, prevent moisture absorption, prevent browning trehalose from 30%~40% of total sugar
Toffee Low sweetness, improved mouthfeel, improved creamy 5% or so sweet candy Prevent moisture absorption, low sweetness, improve taste, mask odor, heat resistance, acid resistance, use 1%~6% for different purposes
Jelly Soft Candy Low sweetness, moisture retention, moisture absorption, trehalose replaces 10% fructose syrup, low sweetness, as an excipient to prevent moisture absorption and improve mouthfeel 25%~100%
Chewing gum Low sweetness, good teeth, moisture, hardening, masking odor Trehalose accounts for 10% to 25% of total sugar
Chocolate Low sweetness, improved aftertaste, and maintain flavor. Trehalose accounts for 1~15% of total sugar.
Sugar-coated snacks maintain crispy taste, prevent moisture absorption, low sweetness, luster, mask oil odor, improve mouthfeel, inhibit protein denaturation, balance taste, increase oiliness. Add beverage products according to the amount of raw materials 1~10%. The beverage adjusts the taste, masks the bitterness, adjusts the sweetness, reduces the sweetness, makes the powder dispersible, stabilizes the granules, prevents browning, and improves the flavor 1~5%
Sports Drinks After drinking, the blood sugar rises slowly, the peak value is also low, and the time is reduced. The energy provides a long-lasting juice drink. Improves the flavor (improves the juice feeling), prevents discoloration, improves the sweetness, and masks the astringency 0.5%~2%.
Tea, vegetable and beverage have the effect of inhibiting the taste of green and masking the bitter taste. 1%
Milk drink Improves sweetness, masks bitterness of minerals, adjusts sourness 1~3%
Soymilk adjusts flavor and inhibits bean flavor 2~5%
Fruit wine, liqueur Stable nutrients, low sweetness, masking astringency, inhibiting browning 2~8%
Rice noodle product function ・Effects Usage and dosage Rice to prevent aging and hardening, keep soft and cold-resistant, keep rice shape, inhibit rice juice spillage, improve taste, improve flavor, suppress miscellaneous smell, inhibit 1% of rice content ~5% added noodles to prevent aging, improve mouthfeel, prevent odor, prevent noodle juice from overflowing paste, add 1~5% of flour, add biscuits, low sweetness, prevent aging, soften trehalose, account for 10% of total sugar ~30%
Rice cakes improve taste, improve taste, low sweetness, prevent aging, and highlight flavor. Trehalose accounts for 30% to 40% of total sugar.
Livestock and poultry aquatic products processed products Function and effect Usage and consumption of livestock and poultry meat and eggs processed products Improve freezing tolerance, protect protein, prevent fatty acid decomposition and form meaty flavor 2~8%
Aquatic products: fish fillets, surimi, fish cakes and their products improve freezing tolerance, protect protein, prevent dehydration, soften, inhibit fish rot, maintain elasticity and fresh taste, prevent aging, improve texture, prevent tissue atrophy 2~8%
Grilled fish fillets cover fishy taste, improve mouthfeel, prevent hardening, maintain water activity, prevent discoloration. Trehalose uses 2~8% or 50% of total sugar.
Seasoned seaweed, seaweed to prevent moisture absorption, improve taste, low sweetness. Add 5% of seasoning liquid to add fruits and vegetables. Product function. Effect and dosage. Dry fruit, low sweetness, prevent moisture absorption, improve sensory, rehydration, rapid trehalose 30% of the amount of sugar
Jam Low sweetness, improved flavor Trehalose accounts for 10% to 30% of total sugar
Dehydrated vegetables have excellent rehydration performance and prevent discoloration. They completely replace the functions of glucose, sorbitol and sucrose condiment products as protective agents. Effects and dosages. Low-sweetness, stable gelation, anti-discoloration, and improved flavor trehalose 30% of the total sugar used
Kimchi improves taste, maintains taste, maintains moisture, prevents browning. Adds soup powder in an amount of 0.5 to 3% of the seasoning liquid to prevent bitterness of some Peptides and amino acids, adjust sweetness, prevent browning, prevent starch aging, and improve powder. Dispersion 1~5%
Application field and amount of trehalose