A Sugar Unlike Any Other: Discover Trehalose
Want to achieve a perfect gelato structure with surprisingly low sweetness? Meet trehalose—a sugar that is a master of texture, not just taste. This article is the key to understanding how this ingredient allows you to create perfectly creamy gelato without that overly sweet feeling.
In the world of artisanal gelato, we are constantly searching for ingredients that allow us to push the boundaries of flavor and texture. But what if I told you there's a sugar whose main advantage is that... it's not too sweet? This article is an excellent introduction to the world of trehalose—a unique sugar that is a true ace up the sleeve of the modern gelato maker.
The text explains that trehalose is a natural sugar with two remarkable features. First, its sweetness is very low, only about 45% of the sweetness of sucrose. This means we can use it to build dry matter and achieve a perfectly creamy gelato structure without worrying about making the composition cloying. It's the perfect solution for delicate flavors like tea, flowers, or subtle fruits, where excess sweetness would kill all the finesse. Second, trehalose has a powerful ability to protect proteins and prevent the formation of ice crystals, which translates to incredible smoothness and product stability.
However, working with such a specialized tool requires precision. How do you perfectly balance its low sweetness and texturizing properties with other sugars? This is where our application becomes your personal technologist. It allows you to design gelato by fully harnessing the unique properties of trehalose. It's indispensable when removing ready-made powder bases, giving you full control over the flavor profile. The app allows for intelligent correction of sweetness and plasticity, suggesting the best proportions of different sugars. With the support of artificial intelligence in gelato production, you can be sure that your gelato will always have a perfect balance and master-level quality.