With unique biological functions, crystalline trehalose can effectively maintain the stability and integrity of intracellular biofilms, proteins and active peptides under adverse conditions, and is praised as the sugar of life, which can be widely used in biologics, food, fine chemicals, cosmetics, feed and agricultural science industries.
Application of the product.
| Mooncake (filling) |
Moisturizing, mild sweetness, significantly reduce sweet and greasy feeling, anti-aging, extend the shelf life of the product |
Trehalose accounts for 20%-35% of the total sugar used |
| Bread pastry |
Low sweetness, keep the texture soft to prevent starch aging, good taste, non-coloring (emphasizing the internal texture of white) moisture and prevent moisture absorption, prolong storage life, increase thermal temperature |
Trehalose accounts for 10%-30% of the total sugar used, or 3%-8% of the flour volume is added to replace some of the granulated sugar |
| Cookies |
Low sweetness, prevent aging and softening |
Trehalose accounts for 10%-30% of the total sugar used |
| Facial class |
Prevent aging, improve taste, prevent flavor, prevent noodles juice from spilling and sticky |
Add 1%-5% of the flour |
| Rice dishes |
Prevent aging and hardening, keep soft and cold resistant, maintain the shape of rice grains, and inhibit the rice juice from overflowing and sticky |
Add by 1%-5% of the amount of rice used |
| Nori |
Prevent moisture absorption, improve taste, low sweetness |
Add 5% of the flavoring solution |
| Processing of aquatic products: fish fillet, surimi, fish cake and other finished products |
Improve freezing tolerance, protect protein, prevent dehydration, soften, inhibit fishy taste, maintain elasticity and fresh taste, prevent tissue atrophy |
2% - 8%. |
| Sports drink |
The rise of blood sugar after drinking is slower, the peak is also very low, and the reduction time is longer and the energy supply is lasting |
8% - 10%. |
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