Baking products In baking products, trehalose has a variety of potential use values: it can adjust the sweetness and aroma of icing on cakes, biscuits and pastries, bread cream and fruit fillings, without compromising shelf life, making people Taste the original flavor of the product. At the same time, trehalose contributes to the reduction of fat in sweet cakes, bread milk Chemicalbook oil and icing sugar, resulting in a unique icing feeling in delicious cakes and fast food. It makes high-calorie products high in fat and sugar more acceptable to consumers due to their good sweetness. Trehalose reduces moisture flow in multi-ingredient baked goods for better sweetness while maintaining product shelf life.
Product name | D(+)-Trehalose dihydrate |
CAS | 6138-23-4 |
Synonym | D-ALPHA,ALPHA-TREHALOSEDIHYDRATE;D(+)-TREHALOSE;D-TREHALOSE;D-(+)-TREHALOSEDIHYDRATE;D-TREHALOSEDIHYDRATE;D(+)TREHALOSEDIHYDChemicalbookRATECELL*CULTURETESTED;D(+)-TREHALOSEDIHYDRATE,FORMICRO-BIOLOGY;.alpha.-D-Glucopyranoside,.alpha.-D-glucopyranosyl,dihydrate |
MF | C12H22O11·2H2O |
Molecular weight | 378.33 |
Purity | 99% |