Introducing PureHalose™ Trehalose the ultimate multitasker in the food industry! This magical ingredient retains moisture, enhances freshness, improves texture, and extends food's shelf life effortlessly.
Purehalose™ trehalose is a multifunctional food ingredient. Trehalose serves as a super humectant, promoting moisture retention, “protecting foods from moisture loss” with “not easy to absorb moisture from atmosphere” properties. Additionally, Trehalose is heat stable and preserves the cell structure of foods after heating and freezing. It is widely used in baked goods and frozen food. Trehalose helps enhance food flavor and maintain quality for a long time. It can be used in sweets to savor all types of food categories. Furthermore, Trehalose has the unique property of being an anti-staling agent, making it beneficial for bread yeast. It also prevents starch-containing products from going stale.
TREHALOSE is officially approved by the FDA and FSSAI for a wide range of applications.
It is half as sweet as table sugar, i.e., 45% as sweet as sugar.
Trehalose is a stable Natural Saccharide( Sweetener). The ingredient is used in baking, beverages, chocolates and other food formulations. The molecule is made up of two glucose units and does not participate in Maillard or caramelization reactions( does not get brown on heating).
Its anti-staling properties, thermal stabilization of wheat proteins and beneficial impact on bread yeast make it an ideal component of frozen dough systems.
Trehalose is widely used to prolong food shelf life, trehalose protects foods from drying out, starch-containing products from going stale, and fruits and vegetables from discolouring. It also suppresses ice crystal growth in frozen foods, reducing food loss.
Trehalose can be used to:
It can be used in bread and other baked goods due to its protein stabilizing properties and texture improvement. Bread baked with up to 11% trehalose was preferred in a sensory comparison test over the control. It was also found to reduce bread hardening rate.
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