Trehalose
Applications : Cream, coulis, confit, ice cream, sorbet, mocchi, cakes
Properties : Sweetening and anti-crystallizing
Dosage : 20 to 40% of sugar
The
product in detail
Description
Trehalose is a natural disaccharide composed of two glucose molecules. It occurs naturally in certain fungi, algae, yeasts, insects and even dehydration-resistant plants.
It has a low sweetening power, equivalent to around 45% of sucrose, making it suitable for low-sugar products. It has a moderate glycemic index, generally between 30 and 35, making it compatible with health or diabetic formulations.
Trehalose has a mild, neutral taste, with no interfering aftertaste. It is well soluble in water and has excellent thermal and acid stability.
Trehalose is used as a texture and moisture stabilizer, as it retains water and helps prolong product freshness, particularly in cakes, mochi dough, etc.
Thanks to its ability to reduce non-enzymatic browning reactions (Maillard reaction), it is used in color-sensitive formulations.
Its anti-crystallizing properties mean it can be used in all frozen products.
Dosage and application
20 to 40% of sugar
Quantity to be adjusted according to taste and desired dry extract.
Availability
Kosher; Halal
Use
Freeze-resistant
Packaging and storage
Packaging options
- 1kg (article code: 10217)
- 20kg (item code: 10216)
Protect from moisture and heat in closed packaging. Protect from light.
Applications
Applications on offer
Creamy, coulis, confit, ice cream, sorbet, mocchi, cakes
Do you have any questions about this product?
Louis François tip
When making mochi, the addition of 12% trehalose to the glutinous rice paste helps maintain a beautiful white color and softness.
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