trehalose dihydrate in crystals

3AOSE, TREHALOSE OF HIGH PURITY

3AOSE is a sugar substitute, generally known better as Trehalose. Trehalose is a disaccharide of natural origin with 45% of the sweetness of glucose helping with enhancing food natural flavours. Its molecule can be converted into glucose only by our intestine, through a specific enzyme; therefore, the energy of Trehalose is released into the body over time and without requiring insulin secretion.
Trehalose is also offered as a binding / structuring substance that favours a better consistency in your dessert, bakery or gelato recipes.

For quotations for  over 20kg and to get even more convenience. .

Package

Appearance

 

3AOSE is a white fine and nice crystalline di-saccharide with a 99% purity content, slightly sweet and with low hygroscopicity.

 

Extra Information

 

3AOSE is also a natural conservative agent by exercising high attraction toward the typical bio cellular molecules (proteins, fatty and amino-acids, vitamins), while providing a high deterioration resistance under a wide range of temperatures and PH values: that is why this natural di-saccharide is a valuable solution for maintaining overtime the beautiful look of foods as well as their important structural-consistency and natural flavour; behaviour particularly appreciated under freezing conditions.

The Benefits of 3AOSE

Enhance Flavors

3AOSE helps to enhance natural flavors in your food by reducing sweetness

Better Textures

3AOSE helps to maintain the texture and visual characteristics of the food / ingredients

Control Blood Sugar Levels

3AOSE helps to control blood sugar and insulin levels (important for diabetes)

Oral Hygiene

3AOSE helps to reduce sugar consumption and therefore improve oral hygiene

PLEASE EXPAND TO VISIT OUR 3AOSE OFFERS ON EBAY

Technical Values

ParticularsValues
Salt0.025%
Total Carbohydrates89g (of which sugars, 89g)
Fats0g
Proteins0g
Energetic Value355Kcal/1509 KJ x 100g

ParticularsValues
Sweetness Proportion (Trehalose/Sucrose) %00.40 / 1
Sweetness Proportion (Trehalose/Glucose) %00.30 / 1
Sweetness Proportion (Trehalose/Fruttose) %0.22/ 1
Sweetness Proportion (Trehalose/Stevia) %0.015/ 1

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