Пищевой трегалоза для шоколадных конфет

Food grade trehalose for Chocolate Candy

Trehalose, also known as leaking sugar, sugar, etc.
Trehalose is a non-reducing sugar composed of 1,1-glycosidic bonds of two glucose molecules, and three isomers, namely trehalose (α, α), iso-trehalose (β, β), and new trehalose ( α, β), and non-specific protection of a variety of biologically active substances

TTrehalose is the first in the country to produce seaweed in large scale using the most advanced bioengineering technology and production technology, using a complete set of equipment built according to international pharmaceutical standards, using the local natural cassava starch without genetically modified ingredients. Sugar, product indicators have reached the international standard of similar products. Advanced production technology and complete quality assurance system provide a high quality and reasonable price of trehalose products for domestic and foreign markets, enabling biological agents, cosmetics, bakery products, aquatic products processing, rice products, beverages and sweets, and agriculture and forestry. Various industries such as planting are widely benefited.

1.Low cariogenicity
Trehalose has been fully tested under both in vivo and in vitro cariogenic system, so it has substantially reduced cariogenic potential.

2. Mild sweetness
Trehalose is only 45% as sweet as sucrose. It has a clean taste profile.

3. Low solubility and excellent crystalline
Water-solubility of trehalose is as high as maltose while the crystallinity is excellent, so it is easy to produce the low hygroscopical candy, coating, soft confectionery etc.

4. High Glass Transition Temperature
The glass transition temperature of trehalose is 120℃, which makes trehalose ideal as a protein protectant and ideally suited as a carrier for spray-dried flavors.

Functional properties of trehalose and its application in food:

 (1) prevention of starch aging (2) prevention of protein denaturation (3) inhibition of lipid oxidative deterioration (4) flavoring (5) maintenance of vegetables (6) meat tissue Stable and fresh-keeping effect (7) Long-lasting and stable energy source

●Chocolate candy

The use of trehalose in chocolate candies can adjust the sweetness of sweets, especially for soft candy containing fruit products and products containing fruit fillings. Trehalose can also reduce moisture in multi-component products. In moldings, the improvement in the sweetness of the product by trehalose opens up the possibility of creating new flavors of chocolate.

Due to its reduced cariogenicity, trehalose can be used to formulate prosthetic products as a primary sweetener or in combination with other low cariogenic sweeteners. Premium trehalose can be used in combination with polyols to make chocolate, and the heat absorbed during dissolution minimizes the cooling effect of the polyol.

Anhui Elite Industrial Co.,Ltd

Q1: Can I get some samples?
A: Yes, free samples are available for most of our products, you only need to pay the shipping cost.

Q2: How to confirm the quality before orders?
A: Two ways, either by free samples, or send us the detailed specifications,we will arrange the production as per your requirement.

Q3: What's your MOQ?
A: Normally 1 kg, but smaller quantity is also acceptable for some special products

Q4: What's the delivery lead time?
A: 7-14 days after payment.

Q5: How about discount?
A: Mainly based on quantity, also some promotional products with special discount from time to time.