Food Grade Cosmetic Grade Low Calorie Sweeteners Trehalose Dihydrate Powder

Chinese and Western Dim Sum

1) Inhibit foods' moisture absorption, especially for food that contains less water, could stabilize its quality, prevent deforming and becoming sticky

2) Trehalose is stable in acidic foods, does not break down into glucose and fructose to enhance the product's moisture absorption

3) Trehalose replace sucrose to be surface decoration of foods, does not absorb moisture to melt and become sticky

4) Jelly produced with trehalose contains much moisture, appearance is moist, but not absorb moisture, fruit flavor and fragrance outstanding, not sweet greasy

Rice cake, dumplings, potato

1) Use trehalose in hot drinks, help enhance drinks' stability, inhibit beverage turbidity due to high temperature

2) In acidic beverages, trehalose can exist stably, not break down and no maillard reaction

3) Trehalose can replace sucrose, reduce the freezing point of ice cream and other frozen products. It can be used in frozen food and frozen candy to produce new icing, and produce a unique and delicious flavor

4) Trehalose is stable, but can be digestive absorption by body, replace indigestible sugar alcohol and oligosaccharides to prevent diarrhea
 

condiment

1) Trehalose is broke down into glucose to be absorbed by body, and blood sugar rises slowly, peaks are low, and drops slowly


2) After eating trehalose, the secretion of insulin has not obvious high peaks