Description
Sugars by Solegraells, Trehalose Dihydrate (From Tapioca Starch), are specialized sugar products used for their distinct properties in the food industry, particularly in baking, confectionery, and molecular gastronomy. They offer unique functionalities, such as improved texture, stability, and sweetness control.
Composition: Trehalose dihydrate is a disaccharide (a sugar made up of two glucose molecules) derived from tapioca starch. It is unique because of its mild sweetness and ability to stabilize proteins and preserve food structure.
• Properties:
o Low Sweetness: Trehalose has only 45% the sweetness of sucrose (table sugar), which allows for subtle sweetness control in recipes. This makes it ideal for products where reducing sweetness is desired without compromising other properties.
o Preservation: Trehalose is known for its stabilizing properties, particularly in preserving the structure and function of proteins and biological molecules. It’s often used to protect food products from damage caused by freezing, dehydration, and heat.
o Moisture Retention: Trehalose can help retain moisture in baked goods and confections, improving texture and prolonging shelf life.
o Heat Stability: Unlike some sugars, trehalose is resistant to high temperatures, making it useful in applications that require cooking or baking at high heat.
o Non-Hygroscopic: It does not attract moisture as much as other sugars, which is beneficial in preventing stickiness and keeping products dry.
• Uses:
o Frozen Foods: Trehalose is commonly used in frozen desserts and other frozen foods to protect against freezer burn and ice crystal formation, helping maintain texture and quality.
o Baking: It’s used to improve the stability and texture of baked goods, offering moisture retention without excessive sweetness.
o Confectionery: In candies and other confections, trehalose helps maintain texture and structure over time, especially in heat-sensitive products.
o Molecular Gastronomy: Trehalose is often used to preserve the integrity of delicate ingredients and enhance the shelf life of creative dishes.
o Food Preservation: Trehalose is useful in preserving fruit, vegetables, and seafood during drying processes, ensuring they maintain their structure, color, and flavor.
• Properties:
o Low Sweetness: Trehalose has only 45% the sweetness of sucrose (table sugar), which allows for subtle sweetness control in recipes. This makes it ideal for products where reducing sweetness is desired without compromising other properties.
o Preservation: Trehalose is known for its stabilizing properties, particularly in preserving the structure and function of proteins and biological molecules. It’s often used to protect food products from damage caused by freezing, dehydration, and heat.
o Moisture Retention: Trehalose can help retain moisture in baked goods and confections, improving texture and prolonging shelf life.
o Heat Stability: Unlike some sugars, trehalose is resistant to high temperatures, making it useful in applications that require cooking or baking at high heat.
o Non-Hygroscopic: It does not attract moisture as much as other sugars, which is beneficial in preventing stickiness and keeping products dry.
• Uses:
o Frozen Foods: Trehalose is commonly used in frozen desserts and other frozen foods to protect against freezer burn and ice crystal formation, helping maintain texture and quality.
o Baking: It’s used to improve the stability and texture of baked goods, offering moisture retention without excessive sweetness.
o Confectionery: In candies and other confections, trehalose helps maintain texture and structure over time, especially in heat-sensitive products.
o Molecular Gastronomy: Trehalose is often used to preserve the integrity of delicate ingredients and enhance the shelf life of creative dishes.
o Food Preservation: Trehalose is useful in preserving fruit, vegetables, and seafood during drying processes, ensuring they maintain their structure, color, and flavor.
Summary of Benefits:
• Atomized Glucose:
o Mild sweetness, making it versatile for recipes that need sweetness control.
o Excellent for moisture retention in baked goods and confections.
o Provides smooth texture in frozen desserts and prevents crystallization.
o Useful in dry mixes and easy to dissolve in liquids.
• Trehalose Dihydrate:
o Low sweetness (45% of sucrose), ideal for subtle sweetening.
o Stabilizes proteins and other molecules, improving shelf life and product quality.
o Retains moisture in baked goods, frozen foods, and confections.
o Heat-stable, suitable for high-temperature applications.
• Atomized Glucose:
o Mild sweetness, making it versatile for recipes that need sweetness control.
o Excellent for moisture retention in baked goods and confections.
o Provides smooth texture in frozen desserts and prevents crystallization.
o Useful in dry mixes and easy to dissolve in liquids.
• Trehalose Dihydrate:
o Low sweetness (45% of sucrose), ideal for subtle sweetening.
o Stabilizes proteins and other molecules, improving shelf life and product quality.
o Retains moisture in baked goods, frozen foods, and confections.
o Heat-stable, suitable for high-temperature applications.
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