- Trehalose powder from Laboratori Bio Line, specially formulated for ice cream and pastry applications - Sugar with functions similar to sucrose, but with greater thermal stability and less sweetness - Low cariogenic potential, ideal for healthy and safe recipes - Excellent liquid retention capacity and resistance to acidic solutions - Twice as effective as sucrose in reducing ice crystal growth, ensuring a smooth and creamy texture in ice cream - Does not participate in Maillard reactions, maintaining the natural color and flavor of foods - High glass transition temperature, stabilizes glassy systems and delays crystallization - Protects proteins and increases viscosity, improving the quality of preparations - Versatile: suitable for jams, sauces, and fruit fillings, enhancing fruity aromas - Practical 1 kg format, easy to dose and store