Trehalose Powder (700G) - Sosa

Properties: (At a maximum of 2% it helps to increase the volume and crunchiness in puff pastries) - Delays starch retrogradation. - Delays protein denaturation. - Resistance to freezing, it is cryoprotective and prevents the formation of crystals in ice cream. - It enhances the flavors, prevents the oxidation of fruits and vegetables, allowing them to dry and achieving a very crunchy texture. - Stable to heat and acid. - Repels moisture in dry preparations such as candies, caramelized nuts, cookies, sabers and dry meringues. - Delays drying and increases the volume of batters such as biscuits, mochi, sushi, etc - It acts as a stabilizer in whipped creams, mousse and meringues. Avoids syneresis due to the penetration of sugar in jellies and pâte á fruit.