s, donut, puff, pie, coated tablet, pudding, etc.
4) Jelly produced with trehalose contains much moisture, appearance is moist, but not absorb moisture, fruit flavor and fragrance outstanding, not sweet greasy
5) Trehalose has good moisture holding capability. It slows down the migration of molecular chains, reduces the aging rate of starch, improves freeze performance of starch
Applications: bread, steamed bread, steamed stuffed bun, noodle, other foods that contains starch
6) Trehalose has low