Trehalose sugar, slightly sweet, for frozen preparation or deep-frying in sugar water, 20 kg

Trehalose sugar is a disaccharide derived from plant starch. It has a lower sweetness (about 45%) than regular table sugar. Compared to other sugars, trehalose is chemically, thermally, and acid-stable. Trehalose protects cells from damage caused by ice crystals during freezing and deep-freezing processes. It is used in the production of ice cream, baked goods, confectionery, fruit preparations, jams, sauces, mustard, and chocolate. Fry in sugar water: 3.5:1 parts sugar and water, bring to a boil once at a temperature of 110°C-125°C. Use a tall, narrow container if possible!