1. [Introduction to trehalose]
Chinese name: trehalose
Registration number: -
English name: -rr
English alias: r%
No.: -< br/>Molecular formula:
Molecular weight:.
Trehalose (r) is a safe and reliable natural sugar. It was first extracted from ergot in rye by r in 2010. Subsequent research found that Trehalose is widely found in many edible animals, plants and microorganisms in nature. For example, mushrooms, seaweeds, beans, shrimps, bread, beer and yeast-fermented foods that people eat in daily life all contain high amounts of trehalose. .
2. [The role of trehalose]
① Baked products:
Trehalose has a variety of potential uses in baked products: it can regulate cakes, biscuits and pastries. The sweetness and aroma of the frosting, bread butter and fruit filling do not damage the storage life, allowing people to taste the original flavor of the product.
At the same time, trehalose helps reduce fat in sweet cookies, bread butter and frosting, creating a unique frosting feel in delicious cookies and fast food. It makes consumers more receptive to high-calorie products containing high fat and sugar because of their good sweetness. Trehalose can reduce moisture flow in multi-ingredient baked products to achieve better sweetness while maintaining product shelf life.
② Candy:
Trehalose can be used in candies, juice drinks and herbal products when mixed with most other sweeteners to adjust the sweetness of the product so as to truly maintain the original flavor of the product.
Trehalose is used as the outer layer of candies to form a stable, non-hygroscopic protective layer. Due to the stable nature of trehalose, it can be processed at high temperatures for a long time without worrying about hydrolysis and discoloration, which will not negatively affect product quality.
Excellent performance in rolling seaweed sugar. The unique solubility properties of trehalose can actually allow them to roll themselves into a protective layer. This layer of covering is extremely stable and strong, thus improving the relatively white layer of most other sweeteners.
③ Energy products:
Trehalose is decomposed into glucose, but compared with other sugars, trehalose has a more stable blood sugar response. This unique characteristic combines with its low cariogenicity and non-laxative properties. These effects make trehalose ideal for use in beverages formulated to provide energy and reduce fatigue and stress.
④ Chocolate candies:
The use of trehalose in chocolate candies can adjust the sweetness of the candies, which is especially beneficial for gummies containing dairy products and products containing fruit fillings. Trehalose can also reduce the risk of multi-ingredient products. The water in the medium is free. The improvement of product sweetness by trehalose in molded products opens up the possibility of creating new flavors of chocolate.
Due to its reduced cariogenicity, trehalose can be used to formulate tooth-preserving products as the main sweetener or in combination with other low-cariogenic sweeteners. Special grade trehalose can be used together with polyols to make chocolate. The heat absorbed during dissolution can minimize the cooling effect of the polyols.
⑤ Fruits:
Trehalose is the best sweetness regulator among processed fruits (including jams, flavored jams and fruit fillings). Adding trehalose to fruit products can maintain the original flavor of the product without damaging the storage period of the product.
In addition, due to the stability of trehalose properties, the color of the hydrolyzed product will not change and the original luster will be maintained.
Trehalose can be used in condiments and delicious jams to produce flavor by adjusting sweetness while maintaining product shelf life.
⑥. Quick-frozen categories:
Trehalose can replace sucrose to lower the freezing point of ice cream and other frozen products. It can be used to create new frostings and create unique and delicious flavors in frozen products and frozen candies.
⑦. Beverages:
Trehalose has a slightly sweet taste in beverages and can be used in combination with most other sweeteners to complete the sweetness and comprehensively improve the flavor of the product. In alcoholic beverages, trehalose does not impair the sensory properties of alcohol, making the beverages more flavorful.
⑧. Seafood:
Trehalose is particularly effective as a cryoprotectant for seafood. When trehalose absolutely inhibits the functionality of water at the protein-water interface, the hardness, stretchability and gelation of seafood will be reduced. In addition, the slightly sweet nature of trehalose also improves the taste and quality of seafood. Unlike other cryoprotectants used to treat seafood, trehalose does not cause a burning sensation in the throat and has no diarrhea problems.
3. [Trehalose production method]
① Exists in free state in nature in mushrooms and other fungi, seaweed, shrimp, baker's yeast, and beer yeast. Preparation method: It is obtained by using starch as raw material to liquefy it, fermenting it with heat-resistant amylase, saccharifying it and then using isomerizing amylase.
②. Use fermentation method to produce fermentation liquid and pass it through anion exchange resin (b) to obtain trehalose with a purity of .%.
4. [Packaging of trehalose]
Packaging: External cardboard drums lined with high-pressure polyethylene film bags per kilogram/bag can also be packaged according to customer agreement.
Stored in a dry, ventilated warehouse. Food grade products are transported and stored according to food hygiene requirements. Avoid mixed loading and transportation. When handling, load and unload with care to prevent damage to the packaging.
Trehalose manufacturers, trehalose manufacturers, trehalose prices, trehalose uses
Production unit: Zhengzhou Dewang Chemical Industrial Co., Ltd.-:
Trehalose manufacturers, trehalose manufacturers, trehalose prices