Trehalose Powder 1 kg Ideal for Ice Cream and Pastry Shop
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Description
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Trehalose is a sugar with similar functionality to sucrose but having greater stability and less sweetness Has a low cariogenic power Very stable at high temperatures and acidic pH Twice more effective than sucrose in reducing the growth of ice crystals; in ice cream it ensures a soft structure and high spatulability High glass transition temperature: stabilises glassy systems and delays crystallization
Description
(1)
Trehalose is a sugar with similar functionality to sucrose but having greater stability and less sweetness Has a low cariogenic power Very stable at high temperatures and acidic pH Twice more effective than sucrose in reducing the growth of ice crystals; in ice cream it ensures a soft structure and high spatulability High glass transition temperature: stabilises glassy systems and delays crystallization
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