Trehalose sugar, little sweet, for frying preparations or sugar-water

Trehalose sugar is a disaccharide that is obtained from plant starch. It has a lower sweetening power (around 45%) than normal table sugar. Compared to other sugars, trehalose is chemically, thermally and acid stable. Trehalose protects cells from injury caused by ice crystals during freezing and deep-freezing processes. Used in the production of ice cream, baked goods, confectionery, fruit preparations, jam, sauces, mustard and chocolate. Fry in sugar water: 3.5:1 parts sugar and water, bring to the boil once at a temperature of 110°C - 125°C. Use a tall, slim vessel if possible!!