Trehalose sugar, little sweet, for preparations o. Fry sugar water

Trehalose sugar is a double sugar (disaccharide) obtained from vegetable starch. It has a lower sweetening power (about 45%) than normal table sugar. Compared to other sugars, trehalose is chemically, thermally and acid stable. Trehalsose protects the cells from damage caused by ice crystals during freezing and deep-freezing processes. Use 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 water, boil once at a temperature of 110°C-125°C. If possible, use a tall, slim vessel!!