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.
3AOSE, TREHALOSE OF HIGH PURITY
For quotations for over 20kg and to get even more convenience. .
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
Technical Values
| Particulars | Values |
|---|---|
| Salt | 0.025% |
| Total Carbohydrates | 89g (of which sugars, 89g) |
| Fats | 0g |
| Proteins | 0g |
| Energetic Value | 355Kcal/1509 KJ x 100g |
Particulars Values 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
