Trehalose 500g | SaporePuro |海藻糖

SaporePuro's Trehalose is a high-quality product packaged in Italy. Trehalose is a natural sugar found mainly in mushrooms and bean seeds. It is an innovative sweetener that offers many advantages over other traditional sugars.

It is obtained from starch by enzymatic hydrolysis to obtain a powder. Trehalose to the eye appears as a white crystalline powder with a high degree of purity, odorless and with a slightly sweet taste. Although it has similar functionality to sucrose it has only half the sweetness.

*PAC: 91% POD: 45%

In the context of ice cream making, PAC and POD are two important measurements related to sugar content and its effect on the final product's texture and sweetness. PAC, or Potere Anti Congelante, refers to the freezing point depression power of a substance, indicating how much it lowers the freezing point of water. POD, or Potere Dolcificante, refers to the relative sweetness of a substance compared to sucrose. 

Dosage: according to recipes, it is generally recommended to use trehalose in an amount similar to that of ordinary sugar.

It is used in desserts, jams, sauces, and toppings. It provides a smooth texture and high scoopability due to the rounded structure and small size of the ice crystals. Excellent for gourmet ice cream.

ICE CREAM: Trehalose is able to give ice cream a lower sweetness content (45% of sucrose sugar) while using the same amount of product, since it has almost the same anti-freezing power and the same dry residue.

BEVERAGES: Trehalose is used in beverages as a natural low-glycemic index sweetener, making it ideal for soft drinks and juices intended for low-calorie diets. In addition to providing a sweet taste without significant effects on blood sugar, trehalose also acts as a stabilizer, improving the texture and shelf life of beverages, preventing separation of ingredients and keeping the flavor fresh and pleasant over time.

CHOCOLATE: In chocolate, trehalose is used to improve product stability by preventing crystallization of sugar and promoting a smoother, more uniform texture.

JELLIES AND CARAMELS: Its ability to bind moisture and prevent crystallization of sugars makes these products softer and resistant to deformation, improving the quality and shelf life of jellies and candies, especially those made with fruit or reduced sugar.

SNACK: Trehalose is used to improve texture and prolong freshness.

SAUCES AND CONDIMENTS: Helps maintain the desired viscosity and consistency, preventing condiments from separating or becoming too liquid. 

LOW CALORIC CONTENT BAKERY PRODUCTS: In the case of light baked goods, such as low-calorie cookies and muffins, trehalose is used as a partial substitute for sugar. In addition to imparting sweetness, it helps improve the softness and texture of doughs.

Ingredients: Trehalose