Like other sugars, trehalose is widely used in the food industry, including beverages, chocolates and confections, baked goods and frozen foods. Functional properties of trehalose and its application in food:
(1) Prevent starch aging
(2) Prevent protein denaturation
(3) inhibit lipid oxidative deterioration
(4) flavoring effect
(5) Keep vegetables
(6) Tissue stability and preservation of meat
(7) Long-lasting and stable energy source
In baked products, trehalose has a variety of potential uses: it can regulate the sweetness and aroma of icing, bread cream and fruit filling on cakes, biscuits and pastries, without compromising the shelf life, so that people can taste the original product. Some flavors.
At the same time, trehalose contributes to the reduction of fat in cookies, bread cream and icing, creating a unique frosting sensation in biscotti and snacks. It makes it easier for consumers to accept high-calorie products with high fat and sugar due to good sweetness. While maintaining the shelf life of the product, trehalose can reduce the flow of moisture in the multi-component baked product to make the sweetness better.
Trehalose is blended with most other sweeteners and can be used in confectionery, juice drinks and herbal products to adjust the sweetness of the product so that it can truly maintain the original flavor of the product.
Trehalose is used as the outer layer of the candy to form a stable, non-hygroscopic protective layer. Due to the stability of the properties, trehalose can be carried out under long-term high temperature without fear of hydrolysis and discoloration, and does not adversely affect product quality.
The performance of rolling seaweed sugar coating is excellent. The unique solubility properties of trehalose actually cause them to roll to form a protective layer that is extremely stable and strong, improving the relatively white level of most other sweeteners.
Trehalose is broken down into glucose, but trehalose has a more stable glycemic response than other sugars. This unique property combined with its low cariogenic and non-hypotonic effects makes trehalose extremely suitable for formulation. Drinks to provide energy and reduce fatigue and stress.
The use of trehalose in chocolate candies can adjust the sweetness of sweets, especially for soft candy containing fruit products and products containing fruit fillings. Trehalose can also reduce moisture in multi-component products. In moldings, the improvement in the sweetness of the product by trehalose opens up the possibility of creating new flavors of chocolate.
Due to its reduced cariogenicity, trehalose can be used to formulate prosthetic products as a primary sweetener or in combination with other low cariogenic sweeteners. Premium trehalose can be used in combination with polyols to make chocolate, and the heat absorbed during dissolution minimizes the cooling effect of the polyol.
Trehalose is one of the best sweetness regulators in processed fruits, including jams, flavored jams and fruit fillings. The addition of trehalose to fruit products maintains the original flavor of the product without compromising the shelf life of the product.
In addition, due to the stability of the properties of trehalose, no hydrolysis occurs, and the color of the product remains unchanged and the original gloss remains.
Trehalose can be used in seasonings and delicious jams to create a flavor by adjusting the sweetness while maintaining the shelf life of the product.
Trehalose replaces sucrose and reduces the condensation point of ice cream and other frozen products. It can be used in frozen products and frozen candies to create new icings and to create a unique and delicious flavor.
Trehalose has a slightly sweet taste in beverages and can be combined with most other sweeteners to make it more sweet and improve the flavor of the product. In alcoholic beverages, trehalose does not detract from the sensory properties of alcohol, making the beverage flavor better.
Trehalose is particularly effective as a low-temperature protective agent for seafood. When trehalose absolutely inhibits the water's functionality at the protein and water interface, the hardness, flexibility and gel strength of the seafood are increased, and the micro-sweet nature of trehalose is also Improve the taste quality of seafood. Unlike other cryoprotectants used to treat seafood, trehalose does not cause a burning sensation in the throat and there is no diarrhea.
Loss on drying
45% of sucrose
Soluble in water
397.76°C (rough estimate)
Index of Refraction
197 ° (C=7, H2O)
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