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Trehalose 100%, disaccharide derived from tapioca starch.
Properties: Delay retrogradation of starch. High water retention capacity High glass transition temperature Delays protein denaturation Freeze resistance, is cryoprotective and prevents the formation of crystals in ice cream Enhances flavors, prevents oxidation of fruits and vegetables allowing drying and getting a very crispy texture, it does not participate in Maillard reactions, stable to heat and acid, it repels moisture in dry processes such as candies, caramelised nuts, cookies, dry sauces and meringues, delays desiccation and increases the volume of beaten masses biscuits, mochi, sushi, etc.It acts as a stabilizer in mounted creams, mousse and meringues. Avoid syneresis due to the penetration of sugar in jelly beans and pâte á fruit. It allows making crispy candies from 120ºC. At a maximum 2% helps increase the volume and crispy puff pastry.
How to use: Use between 10 to 30% in substitution of common sugar. In some preparations such as dried meringues, up to 100% of the sugar content can be replaced.
Application: Any elaboration with aqueous content, also with high proportions of fat.
Observations: POD 45%, PAC 100%
Elaborations: Elaborations of kitchen and pastry in general.
Properties: Delay retrogradation of starch. High water retention capacity High glass transition temperature Delays protein denaturation Freeze resistance, is cryoprotective and prevents the formation of crystals in ice cream Enhances flavors, prevents oxidation of fruits and vegetables allowing drying and getting a very crispy texture, it does not participate in Maillard reactions, stable to heat and acid, it repels moisture in dry processes such as candies, caramelised nuts, cookies, dry sauces and meringues, delays desiccation and increases the volume of beaten masses biscuits, mochi, sushi, etc.It acts as a stabilizer in mounted creams, mousse and meringues. Avoid syneresis due to the penetration of sugar in jelly beans and pâte á fruit. It allows making crispy candies from 120ºC. At a maximum 2% helps increase the volume and crispy puff pastry.
How to use: Use between 10 to 30% in substitution of common sugar. In some preparations such as dried meringues, up to 100% of the sugar content can be replaced.
Application: Any elaboration with aqueous content, also with high proportions of fat.
Observations: POD 45%, PAC 100%
Elaborations: Elaborations of kitchen and pastry in general.
- Dosificación: 10-30% generalmente en sustitución de la sacarosa