SaporePuro's Trehalose is a high-quality product packaged in Italy. Trehalose is a natural sugar found mainly in mushrooms and bean seeds. It is an innovative sweetener that offers many advantages over other traditional sugars.
It is obtained from starch by enzymatic hydrolysis to obtain a powder. Trehalose to the eye appears as a white crystalline powder with a high degree of purity, odorless and with a slightly sweet taste. Although it has similar functionality to sucrose it has only half the sweetness.
PAC: 91% POD: 45% .
Dosage: according to recipes, it is generally recommended to use trehalose in an amount similar to that of ordinary sugar.
Format: 1kg, 500gr, 12x1Kg
Fields of Use: Primarily used in the food industry, in products such as ice cream, confectionery, beverages, chocolate, candies, snacks, low-calorie baked goods and sauces, to improve sweetness, stability, texture and shelf life.
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TECHNICAL CHARACTERISTICS: Due to its characteristics, it is particularly suitable for the preparation of cakes and baked goods. Unlike other sugars, trehalose does not caramelize easily and maintains the texture and consistency of doughs. In addition, trehalose is less caloric than ordinary sugar, making it an attractive choice for those who wish to reduce caloric intake without sacrificing sweet taste.
It is used in desserts, jams, sauces, and toppings. It provides a smooth texture and high scoopability due to the rounded structure and small size of the ice crystals. Excellent for gourmet ice cream.
ICE CREAM: Trehalose is able to give ice cream a lower sweetness content (45% of sucrose sugar) while using the same amount of product, since it has almost the same anti-freezing power and the same dry residue.
BEVERAGES: Trehalose is used in beverages as a natural low-glycemic index sweetener, making it ideal for soft drinks and juices intended for low-calorie diets. In addition to providing a sweet taste without significant effects on blood sugar, trehalose also acts as a stabilizer, improving the texture and shelf life of beverages, preventing separation of ingredients and keeping the flavor fresh and pleasant over time.
CHOCOLATE: In chocolate, trehalose is used to improve product stability by preventing crystallization of sugar and promoting a smoother, more uniform texture.
JELLIES AND CARAMELS: Its ability to bind moisture and prevent crystallization of sugars makes these products softer and resistant to deformation, improving the quality and shelf life of jellies and candies, especially those made with fruit or reduced sugar.
SNACK: Trehalose is used to improve texture and prolong freshness.
SAUCES AND CONDIMENTS: Helps maintain the desired viscosity and consistency, preventing condiments from separating or becoming too liquid.
LOW CALORIC CONTENT BAKERY PRODUCTS: In the case of light baked goods, such as low-calorie cookies and muffins, trehalose is used as a partial substitute for sugar. In addition to imparting sweetness, it helps improve the softness and texture of doughs.