TREHALOSE

Format: 700g
Code 48687
Standard code 39054
Packaging 6u
Format: 12,5kg
Code 45475
Standard code
Packaging 1u
Trehalose is an ingredient 100% derived from tapioca starch, with 95% solids and moderate sweetening power (POD 45%). It acts as a multifunctional bulking agent that protects membranes and proteins against desiccation in freezing processes. In addition, it creates an anti-humidity barrier, ideal for maintaining the texture of foods such as yogurts with crunchy inclusions.
Mode of use
Use Trehalose in a range of 10% to 30% to replace common sugar in various preparations. In specific preparations such as dry meringues, it is possible to replace up to 100% of the sugar, achieving a lighter and more stable texture. Incorporate directly cold or hot according to the recipe, taking advantage of its protective properties against drying and its capacity to form anti-humidity barriers.
Dosage
100 - 300g/kg
*trehalose
Characteristics: Solids 95% / PAC 100% / POD 45% Forms a protective barrier against humidity, for example in yogurts with cookies inside.
Features
Sweetener texturizing agent
Trehalose stands out for its remarkable water retention capacity, which makes it an ideal ingredient to improve the texture and juiciness of various preparations. In addition, its cryoprotective action is especially useful in the preparation of ice cream, as it prevents the formation of crystals and the appearance of syneresis during the freezing process. Another outstanding property of trehalose is its ability to enhance flavors, while protecting against oxidation of fruits and vegetables.On the other hand, in dry products such as candies, caramelized nuts, cookies, sables and meringues, trehalose acts as a moisture repellent agent, helping to maintain their freshness and consistency for a longer time.

Resistance to freezing

Hydration

Temperature resistance

Application medium

Elaborations
Possible
Elaborations
Trehalose is ideal for frozen ice cream and mousse recipes, improving their stability upon thawing. In mixed products such as yogurts with cookies, it prevents crunchy inclusions from becoming moist. It is also useful in ganaches, truffles and baked products where precise moisture control is required.

Frequently Asked Questions

What differentiates Trehalose from other sugars?
It has a lower sweetening power and unique protective properties, such as preventing desiccation and moisture absorption.
Can it be combined with other sugars or texturizers?
Yes, it is compatible with a wide range of ingredients and can be adjusted to achieve desired textures and sweetness levels.
How does Trehalose influence the final taste?
It provides a mild sweetness and does not interfere significantly with the original flavors of the recipe.
Products
Products