Trehalose Powder
(C12H22O11)
AKA ‘Mycose, Tremalose'
Trehalose is crystalline disaccharide produced sugar, naturally occurring in fungi and plants. It is about half as sweet as sucrose, and is used as as weetener in commercially prepared foods. Trehalose is heat and acid stable.
In food science it is more than just a sugar alternative, prevents the formation of ice crystals in ice cream and sorbets, prevents oxidation and prolongs shelf life by binding the moisture.
It has a great water absorption capacity, maintains the sponginess of cake dough, sponge cakes.It is ideal for preserving the crunchiness of cookies, crackers and tea cookies.
