Food Ingredients Trehalose Powder as a Baking Products Material

Food ingredients trehalose powder as a baking products material.

Trehalose usage:
  1. Low-sweetness foods:
 (replace 10 to 99.9% of sugar), snacks, cakes, bean paste, jams, seasonings, and general seasoned   processed foods.
  2. Prevent starch aging:
(add 2~5% to various starches)
   The use of chilled frozen foods can increase frost resistance (dumplings, buns, prepared foods, etc.),
   Baked goods (cakes, breads, pastry, pizza, etc.), noodles (Wu Neng Noodles, Chinese Noodles, Japanese Noodles, Ramen noodles), Rice (Sushi Rice, Rice Balls, Snack Rice, Rice Cakes, etc.), Starch-containing Traditions Foods, snacks (Matsusaki, rice cakes, rice cakes, rice crackers, lotus root, bean paste, mutton, etc.).
  3. Prevent protein denaturation:
 (Add 2 to 10% to the total amount) Frozen conditioning food (fish balls, pork balls, squid balls, fish paste products, etc., can improve the organization, increase flexibility and patience), tofu and bean processing Products (can improve tissue, eliminate bean odor), puddings, tea bowls, steamed eggs and other processed products (antifreeze, prevent thawing out of water), lactic acid bacteria drinks (increase the number of viable cells, inhibit the excessive fermented taste).
  4. Organization stability, softness, and freshness preservation:
(soaked in 2% or immersed in 5% solution), various dehydrated, dried foods (vegetables, fruits, meat, fish, shrimp, etc.), fruits, vegetables Pretreatment and pre-freeze treatment of mushrooms, mushrooms, etc., pre-pretreatment and pre-freezing treatment of meat, fish, shrimp, and seaweed, cereals, etc. (pretreatment of rice, beans, grains, etc.), stabilization and maintenance of SOD during conditioning and heat treatment of vegetables active.
  5. Taste improvement:
 (add 0.5 to 7%) seasonings, healthy foods and ingredients, fermented foods, canned foods; inhibit bitterness, astringency, etc., increase alkali, flavor, aroma, etc. (depending on different products) .
  6. The use of crystallinity:
  (replaces 40 to 80% of sugar) soft candy, hard candy, lollipop, candied fruit, sugar coating, etc.
  7. Resist moisture absorption:
 (appropriate addition) dried meat, floss, etc.; chocolate, chewing gum, donuts, etc.; seasoning of powders and granules; seaweed and processed foods, etc.; various types of flour, premixed flour, etc. 5%).
  8. Inhibit browning of foods and maintain color of foods:
 (replacement of sugar with discretion) Keep the red color of strawberry jam, reduce the sweetness, present the unique flavor of strawberry (replace 25~50% of sugar), and improve the moisture and taste of white bean filling. Good quality, no color change (replaces 15~25% of sugar); immersing apples after peeling can prevent browning at room temperature or cold storage, and maintain good taste (5% solution); inhibit browning of long-term preservation of fruit juice drinks (Replaces 30 to 50% of sugar).

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