TREHALOSE 600g

A carbohydrate (disaccharide) obtained from tapioca starch.

Properties:
Freeze-resistant filler (preventing the formation of crystals).
Characteristic for the great capacity of water absorption and reduction of its activity, acts as a protective moisture barrier.
Has a very low hygroscopicity, soft sweetness and high persistence of sweetness.
High stability to acid and heat and due to the high glass transition temperature (117ºC) gives us a great stability to the product.

Applications:
We can substitute from 10% till 30% of the sugar per Trehalose.
On certain occasions, it can replace 100% of the sucrose (i.e. in meringues).
It has a wide range of applications:
- Moisture barrier in baked goods.
- Flavor enhancer in confectionery products.
- Glass candy stabilizer.
- Protein stabilizer in sausages and roasted meats, poultry and pig.
- Can be used in custards to delaying the desiccation.
- Increases the volume in whipped doughs.
- Suitable in ice cream as it is resistant to freezing, avoiding the crystal formation.

Technical note:
White powder with a sweet taste. POD 45%, PAC 100%.