OGO PRODUCTS
Trehalose Composite Syrup
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Trehalose Composite Syrup
Trehalose Compound Syrup is a functional food ingredient formulated with trehalose as the core component, combined with maltose, glucose, and other oligosaccharides. It effectively inhibits food spoilage, preserves fresh flavor, and enhances product quality.
▪ Characteristics: The product appears as a colorless or slightly yellow liquid with moderate fluidity; it has low, mild sweetness (about 30% that of sucrose), a fresh and refreshing taste, stable chemical properties, low hygroscopicity, and excellent thermal and acid resistance.
▪ Ingredients: malt syrup, trehalose
▪ Place of Origin: Liyang, Jiangsu Province
▪ Production capacity: 10,000 tons/year
Product Specification Metrics
▪ Trehalose content (on a dry matter basis): ≥30%
▪ Maltose content (on a dry matter basis): ≥25%
▪ Glucose content (on a dry matter basis): ≤5%
▪ Dry matter (solids): ≥75%
▪ pH: 3.5–7.0
▪ Sulfated Ash: ≤0.3%
▪ Transmittance: ≥95%
▪ Iodine test: No blue reaction
Workshop Overview
DCS Automation Control Room |
Ion Exchange in the Sugar Workshop |
Sugar Workshop Liquefaction Injection |
Cleanroom Corridor |
Cleanroom Packaging Area |
Finished Goods Warehouse |
Product Specifications
Classified by packaging specifications
| Specification (Net Content) | Packaging material | Product Implementation Standards |
| 25kg | Outer layer: sealed white bucket; inner layer: PE bag. | Q/AGSW 0002S |
| 25kg | Food-grade transparent bucket | Q/AGSW 0002S |
| 70kg | Outer layer: sealed white bucket; inner layer: PE bag. | Q/AGSW 0002S |
| 75kg | Outer layer: sealed white bucket; inner layer: PE bag. | Q/AGSW 0002S |
| 1500kg | Outer: IBC drum; inner: PE bag | Q/AGSW 0002S |
Core Product Advantages
Performance Advantages
▪ Low sweetness, high versatility: With a sweetness level only 30% that of sucrose, it meets the demand for low-sweetness foods while delivering a clean, refreshing taste. It pairs well with a wide range of food ingredients and does not mask the original flavor.
▪ Stable and easy to process: resistant to high temperatures, acids, and prolonged boiling, with minimal color change, making it suitable for a variety of processing methods such as baking and simmering.
▪ Low hygroscopicity for quality preservation: Its low hygroscopicity helps inhibit food dehydration, prevent staling of starch-based foods, and control stickiness and caking in candies, candied fruits, and other products.
▪ Multifunctional protection: It helps maintain the structural integrity of protein molecules, reduces ice crystal formation in ice cream for a smoother texture, enhances the freeze–thaw stability of frozen foods, and extends product shelf life.
Certification Advantages
▪ Domestic certifications: Certified under ISO 9001 Quality Management System, ISO 14001 Environmental Management System, and ISO 22000 Food Safety Management System.
▪ International Certifications: Certified Kosher by the Jewish community and Halal by Islamic authorities.
Product Application Advantages
▪ Comprehensive application coverage: Suitable for a wide range of applications, including fillings, pastries, beverages, confectionery, frozen foods, and health supplements, with no need for special adaptation processes and easy incorporation.
▪ Safety and Compliance: All raw materials are food-grade, meet food ingredient safety standards, contain no harmful impurities, and are guaranteed safe for consumption.
Project Positioning: Application Scenarios
| Uses | Application Examples | Effect |
| Low-sweetness transformation | Fillings, skin candy pastries, bean paste jams, fruit juices, jellies, and more | Moderate sweetness, rich in calories, and a smooth, silky texture. |
| Seasoning, deodorizing, and flavor correction | Sweet rice wine, wine, various herbal beverages, and cold syrups | High-alcohol beverages can enhance the aroma and richness of the taste, mask metallic and various amino acid-induced bitterness, neutralize the astringency of green juice and vitamins, and improve the overall flavor profile for a more palatable drinking experience. |
| Low hygroscopicity | Candies, preserved fruits, etc. | Adjusting the sugar content to around 20–30% can control the viscosity of honey and prevent it from becoming overly hygroscopic and sticky. |
| Flavored seaweed, dried fish, rice noodles, and more | Prevents moisture absorption and reversion to dampness, enhances drying speed, reduces moisture uptake and caking, improves gloss, and controls surface stickiness. | |
| Improving the recrystallization effect of trehalose when used alone | Hard candies, soft candies, jelly preserves, filled fruits | Facilitating the Application of Trehalose in Confectionery Processing |
| Reduce ice crystals | Ice cream | Reduce the ice slush for a richer texture. |
| Frost resistance | Frozen dough, fish paste, shrimp, and meat | Protect cells and prevent protein denaturation. |
Contact Information
Sales Manager: Manager Bian
Contact phone number: 13395111877
Sales Contact:Manager Liu
Contact phone number: 13815094510
Sales Contact: Manager Wang
Contact phone number: 19952807555
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