Trehalose - 1Kg

It comes in the form of a white, odorless, crystalline powder sweetish, soluble in water. It is highly hygroscopic (attracts to itself molecules of water), by acid hydrolysis it breaks down into glucose. The trehalose is found in nature in some elements: such as mushrooms, algae, shrimp, ergot, manna and honey. Like other sweeteners it is used industrially as a sweetener in various foods e diet and diabetic drinks, in instant foods, in some medicines and in toothpastes and mouthwashes. It is a very ingredient widespread in cosmetics especially for its protective capacity in comparisons of macromolecular structures of the acute and for his membrane stabilizing power. PAC:98 POD: 55 DOSAGE: according to recipes. FORMAT: 1kg FIELDS OF USE: Recommended for gastronomic ice creams and sorbets FIELDS OF USE: Recommended for ice creams and sorbets -- TECHNICAL FEATURES: Trehalose is a natural sugar. It's a disaccharide with structure similar to sucrose, formed by two glucose molecules, connected by a glucosodium bond alpha,alpha-1,1 . In nature it is present in plants and organisms that inhabit areas with particularly difficult climatic conditions, managing to survive precisely because of this sugar. It is obtained from starch by enzymatic hydrolysis obtaining a dust. Trehalose looks like a powder white crystalline with high degree of purity, odorless and tasteless slightly sweet. Despite having similar functionality to sucrose it has only half its sweetness. ICE CREAM: trehalose is able to give ice cream a content of lower sweetness (45% of the sugar sucrose) while using the same amount of product, since it has almost the same power antifreeze and the same dry residue. In this way it safeguards the right and identical amount of residue total dry in ice cream. It is used in desserts, jams, sauces, toppings. It guarantees a soft structure and high spreadability, thanks to the rounded structure and the small dimensions of the ice crystals. Excellent for gastronomic ice cream. FUN FACT: trehalose is used industrially as a sweetener in various diet and diabetic foods and beverages, in foods instant, in some medicines and in toothpastes and mouthwashes. Much widespread in cosmetics especially for its protective capacity in comparisons of macromolecular structures of the acute and for his membrane stabilizing power.