opah73 The encapsulation keeps the acid from mixing with the meat until it reaches around 135-140 F
If you add it directly it will de-nature the meat causing problems with color, taste and cohesiveness
Any one ever use as A additive to your sausage?
Any one ever used trehalose as A additive to your sausage. Just curious as to your thoughts or comments.
shoprat53 No, I have never used it. Is it another sweetener that doesn’t raise your blood sugar as much as sugar like vegetable glycerin?