The sweetness of trehalose syrup is about 30% of that of sucrose, which is refreshing and moderately sweet. It can be used as a unique food ingredient to prevent food deterioration, inhibit nutrient deterioration, maintain the fresh flavor of food and improve food quality. Trehalose syrup solves the problem of low solubility of trehalose. The insoluble problem and good fluidity greatly expand the application scope of trehalose in the food industry including other industries.

nature function

Safe and natural, low sweetness, acid and heat resistance, water lock and moisturizing, not easy to absorb moisture, not easy to color. Anti-starch aging, prevent protein denaturation, prevent fatty acid decomposition, is a natural sweetener/natural food protectant/multifunctional flavor improver/natural health food ingredients.

application

1. Baked food and Western-style pastries: make the sweetness of the product refreshing, make the surface of the finished product more moist, the taste is fluffy and soft, the texture is fine and delicious, the bad taste of rough and sticky teeth is improved, and the soft state can be maintained for a long time, even after freezing Thaw without losing softness.

2. Fillings: easy to operate and use, effectively reduce the sweetness of the fillings, retain moisture, protect the color, are not prone to "sand back", and can effectively inhibit the migration of moisture between the fillings and the crust.

3. Candy: It can adjust the sweetness and reduce the free water in multi-component products, especially suitable for soft candies containing dairy products and products containing fruit fillings. It is not easy to absorb moisture and maintain the original shape of the product, which can prevent hydrolysis and discoloration, and protect the teeth;

4. Pudding and ice cream: reduce the freezing point of frozen products, used to generate new frosting, adjust sweetness, inhibit protein denaturation, improve taste, make products have a unique and delicious flavor, and maintain shape, prevent moisture absorption, and increase plasticity ;

5. Beverages: The use of low sweetness, anti-caries and low calorie properties makes seaweed syrup very suitable for functional drinks, which can improve the durability of energy drinks, relieve fatigue and benefit teeth. Adding seaweed syrup to alcoholic beverages not only does not impair the sensory properties of alcohol, but also makes the beverage taste better.

6. Aquatic seafood meat products: It can be used as a cryoprotectant and preservative for aquatic seafood meat products by preventing protein denaturation and good freezing resistance, keeping moisture and freshness, reducing fishy smell and improving the taste quality of products.

7. Use in preserved fruit, candied fruit, jam, canned fruit juice and creamy food with the advantages of long shelf life and difficult change of product taste.

Instructions

Partially or completely replace the sucrose, maltose syrup, maltitol, sorbitol, fructose syrup, etc. in the original formula of the product.