| ≥1 piece |
Name: TREHALOSE, TREHALOSE)
Content: more than 98.0% appearance: white crystalline powder
PH: 5-7 CAS: 99-20-7
Melting point: 97 degrees of soluble in water
Packing: 20 kg/bag shelf life: 3 years
Trehalose is a kind of safe and reliable natural sugar, it is made up of two glucose molecules to alpha and alpha, 1, 1 - glycosidic bond of the reducing sugar, its properties are very stable. Trehalose in high temperature, cold, high osmotic pressure and drying under bad environment conditions, such as water loss on the cell surface to form a unique protective film, effectively protect the invariance of the protein molecules inactivation, which sustain the life of the life process and biological characteristics.
Specifications:
1. The white crystalline powder. 2, the purity: more than 98.0% of 3, pH: 5.0 ~ 6.7 (30% solution)
Second, features:
1. The sweetness of sugar 45%, trehalose have mild sweetness is more durable than sugar, can improve the content of high sugar food sweet greasy feeling, cooperate with other sweet material, can promote out food material peculiar smell.
2. The coloration: trehalose won't cause menachem reaction, keep food color, suitable for shall be heat treated or high temperature preservation of food and beverage, etc.
3. Acid and heat-resistant, trehalose is the most stable in the natural change sugar sugar, applicable to all kinds of food processing process.
4. The crystal: trehalose on the solubility of water is lower than the sugar maltose and equal. Because of good crystallization, can be made into sugar,, jelly, candy, etc.
5. Low hygroscopicity: trehalose in relative humidity to 95% is very stable, is suitable for making icing ingot, etc.
6. Nutritional: trehalose and sucrose, maltose, the same can be small intestinal digestion and absorption, is a source of nutrients. Impact on blood sugar levels or insulin secretion is almost equal with grapes.
7. Low touch: trehalose won't cause cavities has been confirmed, in addition, also inhibits 60% by granulated sugar produced by the insoluble plaque adhesion, had no adverse effect on the teeth.
8. To prevent the starch aging: trehalose function is better than that of maltose, can be applied to potato, sponge cake, potato, bread, noodles, sauce, etc., under the refrigeration or frozen effect more significant.
9. Avoid protein denaturation, trehalose can be applied to refrigeration, cold storage, dry food, in food containing protein, can make not easy denaturation and deterioration of food.
Three, usage and dosage:
1. Low sweetness of food: replace 10 ~ 100% of sugar) various snack, cake, bean paste, jam, flavorings or flavoring processed foods in general.
2. Prevent starch aging: (to all kinds of starch and 2 ~ 5%)
Use cold storage of frozen food, can increase the frost resistance (the wrappers, steamed buns, prepared food, etc.),
Baking foods (cakes, bread, west point, pizza, etc.), surface class (to surface, the surface, japanese-style QiaoMian, ramen), rice class (sushi rice, rice ball, and fast food of rice, rice cakes, etc.), the starch of the traditional food, snacks, potato, rice cakes, rice cakes, rice, fruit, poi, bean paste, YangGeng, etc.).
3. Avoid protein denaturation: add 2 ~ 10% of total) frozen prepared food (fish balls, meat balls, squid balls, fish paste, refined products, etc., can improve the organization, enhance elasticity and patience), bean curd and bean processed products (can improve tissue, eliminate beans smelly), pudding, bowl steamed egg and other processed products (antifreeze, prevent thaw out of water), lactic acid bacteria beverage (increase number of living bacterium, the inhibition of fermentation flavour).
4. The organization stability, softness and freshness keeping: (saturated solution or dipping 5% 2%), all kinds of dehydration, dry food, vegetables, fruit, meat, fish, shrimp, etc.), fruit, vegetables, mushrooms, etc before processing and precool processing, meat, fish, shrimp, seaweed, etc. Before treatment and precool, grains such as rice, beans, grains before processing), stability and keep the vegetables in the management of heating processing SOD activity.
5. Improve taste: (seasonings add 0.5 ~ 7%), health food, fermented food, Canned Food and materials; Inhibition of bitterness and astringency, enhance alkali flavor, taste, spicy taste, etc. (depending on the different products).
6. Use: (instead of 40 ~ 80% of crystalline sugar) fudge, hard candy, lollipop, candied fruit, sugar, etc.
7, resistance to moisture absorption (add) dried meat, pork floss, etc; Chocolate, chewing gum, doughnuts, etc; Powder and granule flavoring, etc.; Seaweed and its processed products, etc.; A variety of powder coating, mix powder (to add 5%).
8, inhibit Browning, maintain food: (color, whether to replace sugar) keep bright red, to reduce the sweetness of strawberry jam, strawberry flavors (instead of 25 ~ 50% sugar); Improve the white beans filling the moisturizing effect, good taste quality, colour and lustre of the same black (instead of 15 ~ 25% of sugar); Apple peel after dipping can prevent the Browning of when the room temperature or chilled, maintain good taste (5% solution); Inhibit Browning of long-term preservation of FRUIT JUICE sugar (replaced by 30 ~ 50%).