| Mooncake (filling) |
Moisturizing, mild sweetness, significantly reduce sweet and greasy feeling, anti-aging, extend the shelf life of the product |
Trehalose accounts for 20%-35% of the total sugar used |
| Bread pastry |
Low sweetness, keep the texture soft to prevent starch aging, good taste, non-coloring (emphasizing the internal texture of white) moisture and prevent moisture absorption, prolong storage life, increase thermal temperature |
Trehalose accounts for 10%-30% of the total sugar used, or 3%-8% of the flour volume is added to replace some of the granulated sugar |
| Cookies |
Low sweetness, prevent aging and softening |
Trehalose accounts for 10%-30% of the total sugar used |
| Facial class |
Prevent aging, improve taste, prevent flavor, prevent noodles juice from spilling and sticky |
Add 1%-5% of the flour |
| Rice dishes |
Prevent aging and hardening, keep soft and cold resistant, maintain the shape of rice grains, and inhibit the rice juice from overflowing and sticky |
Add by 1%-5% of the amount of rice used |
| Nori |
Prevent moisture absorption, improve taste, low sweetness |
Add 5% of the flavoring solution |
| Processing of aquatic products: fish fillet, surimi, fish cake and other finished products |
Improve freezing tolerance, protect protein, prevent dehydration, soften, inhibit fishy taste, maintain elasticity and fresh taste, prevent tissue atrophy |
2% - 8%. |
| Sports drink |
The rise of blood sugar after drinking is slower, the peak is also very low, and the reduction time is longer and the energy supply is lasting |
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